Clootie Dumpling (Spiced Fruit Dumpling) |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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Ingredients:
4 ounces whole wheat flour |
2 tablespoons black treacle or 2 tablespoons blackstrap molasses |
2 eggs |
6 ounces fine brown breadcrumbs |
4 ounces finely chopped beef suet or 4 ounces butter |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground nutmeg |
1 teaspoon ground cumin |
4 ounces sultanas (golden raisins) |
4 ounces currants |
1 large apple |
1 lemon, juice of |
1 lemon, zest of |
fresh orange juice, to mix |
Directions:
1. Take a 22 square of clean cotton or linen cloth. Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). Quickly sprinkle with about a tablespoonful of flour and toss the flour to coat the main centre of the cloth quite thickly.
2. Beat the treacle into the eggs and then place into a bowl with the remaining flour and all the other ingredients. Mix to a stiff consistency. If needed, add a little orange juice.
3. Pour the dough into the center of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape.
4. Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary.
5. Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the surface. Serve hot with your choice of dessert sauce - custard, brandy butter, hard sauce, etc.
6. Any left-over Clootie dumpling may be sliced, then fried, or wrapped in foil and reheated in a warm oven, or loosely covered with paper towel and reheated in a microwave.
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