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CLOOTIE DUMPLING




Source of Recipe


My files


List of Ingredients




6 oz Plain flour
3 oz Shredded suet (usually available at your butcher)
3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 teaspoon Ground cinnamon
1/2 teaspoon Baking soda
3/4 cup Buttermilk or sour milk


Recipe



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. Yields 4 to 6 servings.