CLOOTIE DUMPLING

	Sign In Sign-Up

CLOOTIE DUMPLING

BACK

THIS RECIPE REQUIRES A CLEAN MUSLIN OR COTTON CLOTH AROPUND THE SIZE OF 1/2 A PILLOWCASE

1 Ib. self-raising flour
4 oz. fresh breadcrumbs
4 oz. sugar
4 oz. shredded suet
1/2 tsp. salt
1 tsp. mixed spice

1 apple, grated

8 oz. currants

2 oz. raisins

1/2 pint milk

1 tbsp. treacle

Mix flour, breadcrumbs, sugar, shredded suet, salt, and mixed spice. Add grated apple, currants. and raisins. Mix well. Stir in milk and treacle until well blended. Scald cloth in boiling water, dust with flour. Place mixture on cloth. Tie securely, leaving room to swell. Have ready a saucepan of boiling water. Place a plate on the bottom of the pan and put the pudding on it. Boil for 3 to 4 hours. Never allow water to drop below half the depth of the pudding. Have a kettle of boiling water handy and add some to the pan about every hour. When dumpling is ready, remove cloth gently and dry pudding off in the oven. Serve with custard if liked.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS