Clootie dumpling recipe

• 175 g (6.2oz) Wholemeal bread
• 175 g (6.2oz) Self-raising flour, plus extra for dusting
• 1 tsp Baking powder
• 175 g (6.2oz) Beef suet
• 175 g (6.2oz) Sultanas
• 100 g (3.5oz) Currants
• 100 g (3.5oz) Soft light brown sugar
• 1 tsp Ground cinnamon
• 1 tsp Ground ginger
• 1 tsp Allspice
• 2 tbsp Golden syrup
• 250 ml (8.8fl oz) Whole milk

1. Blitz the wholemeal bread in a food processor to make breadcrumbs and place in a large mixing bowl.
2. Sift in the self-raising flour and baking powder.
3. Stir in the suet, sultanas, currants, sugar and spices.
4. Add the golden syrup and milk and stir to make a soft but not sloppy mixture.
5. Set aside.
6. Boil a 50cm x 50cm square of muslin or cotton for 2 minutes, then lift out of the pan with tongs, squeeze out some of the water and spread the cloth out on your work surface.
7. Sprinkle with 2 tbsp flour to coat the centre of the cloth.
8. Heap the dumpling mixture in the centre of the cloth and pat into a rough round.
9. Draw up the cloth's edges to loosely hold it together, but leave a little room for expansion.
10. Tie up securely with string.
11. Place an upside-down saucer in a large pan and put the clootie dumpling on top of it.
12. Cover with boiling water and a lid and gently boil for 3 hours, topping up the water as necessary.
13. Preheat the oven to gas mark 8/230C/fan oven 210C.
14. Lift the dumpling out of the water and drain in a colander for a few minutes.
15. Untie and carefully peel back the cloth - the dumpling should have formed a grey skin.
16. Turn the dumpling out onto a baking tray and bake in the oven for 5-10 minutes to dry off the skin.
17. Rest for 5 minutes, then serve in slices with custard or cream.

baking powder, currants, light brown sugar, ground cinnamon, ground ginger, allspice, golden syrup, milk

Taken from www.lovefood.com/guide/recipes/14214/jassy-davis-clootie-dumpling-recipe (may not work)