Clootie Dumpling

• 225 g self-raising flour, plus extra for the cloth
• 100 g shredded suet, beef or vegetable
• 100 g soft dark brown sugar
• 350 g mixed dried fruit
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 tsp ground ginger
• 1 tbsp black treacle
• 1 egg
• 150 ml milk, roughly

Equipment

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• Small saucepanHow to chooseShop on Amazon(affiliate link, opens in a new tab)
• Large mixing bowlHow to chooseShop on Amazon(affiliate link, opens in a new tab)

1. 1

   Mix the flour, suet, sugar, fruit and spices in a large bowl. Beat the egg with the treacle and most of the milk, then stir it in to make a stiff, dropping mixture. Add more milk if it is too dry.

2. 2

   Put a large plate or saucer upside down in the bottom of a large stockpot and half-fill with water. Bring to the boil.

3. 3

   Scald a large square of cotton cloth (about 60 cm) in boiling water, wring it out and spread it on the worktop. Sprinkle a thick, even layer of flour over the middle.

4. 4

   Spoon the mixture onto the floured cloth, gather up the corners and tie tightly with string, leaving a little room for the dumpling to swell.

5. 5

   Lower the dumpling onto the plate in the pan. The water should come about three-quarters of the way up; top up with boiling water. Cover and simmer gently for 3–3½ hours, topping up with boiling water so the pan never boils dry.

6. 6

   Heat the oven to 180°C / 160°C fan / gas 4. Lift out the dumpling, dip it briefly in cold water, then untie and peel off the cloth. Put the dumpling on a plate in the oven for 10–15 minutes to dry and darken the skin.