clootie dumpling

Categories
Scot/irish
Breads
Breakfast
Yield
4 servings
MeasureIngredient
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
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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