Clootie Dumpling
Yield
6 servingsPrep
30 minCook
2 minReady
3 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
all-purpose flour
|
|
| 3 | ounces |
suet
shredded |
|
| 3 | ounces |
currants
|
|
| 1 | ounce |
golden raisins
sultanas |
|
| 2-3 | ounces |
sugar, superfine
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
buttermilk
or sour milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
all-purpose flour
|
|
| 86.7 | ml/g |
suet
shredded |
|
| 86.7 | ml/g |
currants
|
|
| 28.9 | ml/g |
golden raisins
sultanas |
|
|
sugar, superfine
|
|
||
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
buttermilk
or sour milk |
|
Directions
Mix flour with suet, fruit, sugar, cinnamon and soda.
Stir in enough milk to make a soft batter.
Dip a pudding cloth (cheesecloth) into boiling water, sink it in a basin large enough to hold the batter.
Dredge it lightly with flour and spoon in the batter.
Draw the fullness of the cloth together evenly, then tie it tightly with string, but leave enough room for the dumpling to swell.
Place a saucer or plate in the bottom of a large saucepan.
Lift the dumpling into the pan.
Pour in enough boiling water to cover. Simmer for a full 2 hours, then untie. Turn out carefully onto a hot serving dish. Dredge with castor sugar. Serve with hot custard sauce.
