clootie dumpling
- Categories
- Scot/irish
- Breads
- Breakfast
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Flour: self-rising |
| 2 ounces | White breadcrumbs |
| 3 ounces | Suet; shredded |
| 2 ounces | Sultanas |
| 2 ounces | Currants |
| 2 ounces | Brown sugar; soft |
| 1 tablespoon | Golden syrup |
| ½ ounce | Mixed spices |
| 1 | Egg; slightly beaten |
| 4 ounces | Milk |
Grease a 3 pint pudding basin. Mix all the dry ingredients in a large bowl. Stir in the egg, syrup and milk to make a soft consistency.
Fill the basin with the mixture, leaving plenty of room for the pudding to swell. Cover with a layer of greaseproof paper buttered on both sides and cover and seal with kitchen foil. Place on a heatproof plate in a large saucepan. Fill the pan with water halfway up side of the basin. Cover and simmer for 2 hours. Top up with boiling water as necessary. Turn out onto a large plate. Serve with warm syrup and whipped cream. Serves 4.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95
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