Watch how to make your own tasty clootie dumpling

Cloutie Dumpling (Serves 10+)

Ingredients Instructions
  • Plain flour for dusting
  • 100g vegetable suet
  • 250g self-raising flour, sieved
  • 1 tsp baking powder
  • 75g caster sugar
  • 450g currants & sultanas, mixed
  • 1 tsp ground cinnamon
  • 1 tsp each of ground ginger
  • 1 firm green apple, grated
  • 3 large eggs, beaten
  • Approx. 150ml milk
  • Caster sugar to dust
  • Scald a linen tea towel with boiling water. Ring out and lay on a flat surface. Sprinkle liberally with flour.
  • Place all dry ingredients in a large mixing bowl and combine.
  • Stir in apple, eggs with sufficient milk to mix to a dropping consistency.
  • Pile the mixture in the centre of the prepared tea towel and gather up the edge.
  • Tie into a bundle with natural string, allowing enough room for the mixture to expand.
  • Place an inverted plate inside the bottom of a large pan and place the dumpling on this. Add sufficient boiling water to come about three quarters of the way up the dumpling.
  • Simmer gently for 3½ - 4 hours, topping up water as necessary.
  • To turn out, heat an ovenproof plate. Remove dumpling from pan and untie. Turn out onto warm plate and place in a cool oven (130 degrees C/Gas mark 1) for a about 5 minutes to dry off.
  • Dust with caster sugar and serve with whipped cream.

Recipe © Wendy Barrie