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Clootie Dumpling

From Hairy Bikers: Mums Know Best
From Gamelah
Serves 12

12 oz sultanas, 12oz plain flour, 6oz suet
1tsp cinnamon, 1tsp mixed spice, 1tsp ginger
1 grated apple, 5oz soft brown sugar
3 tbl treacle, ½ tsp baking powder
1 egg (beaten), milk to mix (probably ~200ml but could be less)
A cloth - butter muslin or clean tea towel.

1. Fill a large saucepan or stock pot with boiling water and keep boiling ready for clootie
dumpling.
2. Mix all the dry ingredients and apple together.
3. Add the treacle, egg and milk and mix until you get a thick dough.
4. Scald the cloth in the boiling water, then spread the cloth onto a flat surface.
5. Spread flour over the wet cloth. This creates the skin of the dumpling.
6. Add your dumpling dough to the centre of the cloth. Pull the sides of the cloth together and
wrap the dough into a tight ball with the cloth. Tie the cloth tightly with string keeping the dough
tight within.
7. Add the dumpling to the boiling pot. Ensure the water comes up to the top or over the
dumpling. Boil for 3 ½ hours.
8. Ensure you keep the water on the boil and continue to top up the pot with water.
9. After 3 ½ hours lift out the dumpling from the pot, cut away the string and slowly unpeel the
cloth from the dumpling.
10. Once you’ve peeled away about 6 inches in diameter.
11. Add a plate upside down on top of the dumpling and tip the dumpling onto this plate. Slowly
unpeel the remainder of the cloth. The dumpling will look like a grey spotted brain!
12. Put the dumpling in front of a fire to dry off a little and turn brown.

May’s Clootie Dumpling

From Hairy Bikers: Mums Know Best - Irene

9 cups plain flour
3tsp salt
3tsp baking soda
3tsp cream of tartar
3 cups sugar
2pkts mixed spice
¾lb shredded suet
3oz currants
18oz sultanas/dark raisins or mixture of both
1pt and buttermilk to mix

1. Sieve flour, salt, bicarb of soda, cream of tartar and spices into a large bowl.
2. Add sugar, fruit, suet (mum would sit for hours shredding fresh suet but a pack is easier) and
mix well – add the paper wrapped coins.
3. Mix in buttermilk until the mixture reaches a thick dropping consistency.
4. Boil a lot of water in a big pan – put an old plate in the bottom of the pan to prevent the
pudding sticking.
5. Drop the pudding mix into a clean pillow case and tie firmly with string leaving a little gap for
expansion.
6. When the pot is at a fast rolling boil, gently lower the pillowcase in – make sure there is enough
water to cover the pudding.
7. Quickly bring back to the boil and keep on a fast simmer for 4 hours.
8. Remove from the pot and untie string – invert onto a plate and set in front of an open fire to
dry the skin.
9. Lovely eaten as soon as skin is dry and pudding still hot, warmed and served with custard or
fried for breakfast with a runny egg.