Recipe

Cloutie Dumpling Recipe

	Bigkiwi / All my dishes 4 weeks ago This recipe has been in my family for years. It is a moist, rich, fruity pudding, which is, for me, a slice of pure nostalgia. Traditionally it was served on birthdays instead of birthday cake. There were usually three silver pennies hidden inside... More Prep:15m Cook:260m Servings:8	Bigkiwi
	scottishtraditional

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Ingredients

8oz / 225gram plain flour, sifted

7oz / 200gram golden caster sugar plus a sprinkling to serve

1 rounded teaspoon ground cinnamon

1 rounded teaspoon mixed spice

4oz / 110 gram shredded suet

4oz / 110 gram sultanas

4oz / 110 gram currants

4oz / 110 gram stoned dates, finely chopped

1 rounded teaspoon bicarbonate of soda

7 fl oz / 200ml milk, cold tea or sour milk

Flour and sugar to sprinkle

Directions

Mix the first nine ingredients together in a large bowl. Then add sufficient milk or tea to combine these to a stiff, dropping consistency or into a soft dough. Mix well.

Dip a large pudding cloth (or tea towel) in boiling water, then drain well. (Some people use tongs - it depends on how much heat you can stand.)

Lay it out flat on a table.

Sprinkle with flour and then sugar (I use a flour and sugar shaker so there is an even but not thick sprinkling).

Place the mixture in the middle of the cloth, then tie up the cloth securely with string, allowing a little room for expansion.

Place on a heatproof plate on the bottom of a large saucepan. Steam for 4 hours, then remove and dry skin of pudding in a moderate oven for 20 minutes.

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