Clootie dumpling
4 servings
Ingredients
| Quantity | 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 |
Directions
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