3 cups (300 g) self raising (self rising) flour
1 level tsp (5 ml) baking powder
4 oz (100 g) shredded suet
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground cinnamon
2.5 ml (1/2 tsp) salt
1/2 cup (100 g) 4 oz soft light brown sugar
2 oz (50 g) muscatel raisins, seeded
4 oz (100 g) sultanas (golden raisins)
2 oz (50 g) cut mixed peel
1 carrot, grated
4 oz (100 g) black treacle (molasses)
7 fl oz (200 ml) milk
1 egg, beaten
flour for dusting or fat for greasing
1 level tsp (5 ml) baking powder
4 oz (100 g) shredded suet
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground cinnamon
2.5 ml (1/2 tsp) salt
1/2 cup (100 g) 4 oz soft light brown sugar
2 oz (50 g) muscatel raisins, seeded
4 oz (100 g) sultanas (golden raisins)
2 oz (50 g) cut mixed peel
1 carrot, grated
4 oz (100 g) black treacle (molasses)
7 fl oz (200 ml) milk
1 egg, beaten
flour for dusting or fat for greasing
method
1. Mix the flour, baking powder, suet, spices, salt and sugar in a mixing bowl.
2. Stir in the raisins, sultanas and mixed peel with the carrot.
3. Put the treacle in a saucepan with the milk and dissolve over low heat.
4. Stir into the dry ingredients with the egg to give a fairly soft dropping consistency. Mix thoroughly.
5. Put the mixture into a scalded and floured cloth and tie with string, allowing room for expansion.
6. Place on a plate in a saucepan and add sufficient boiling water to come three-quarters of the way up the dumpling. Simmer for 3 hours.
7. Alternatively spoon the mixture into a greased 1.5 litre (2 3/4 pint) basin, cover with greased greaseproof paper or foil and secure with string.
8. Cook in a steamer or on an old saucer or plate in a saucepan of boiling water.
9. The water should come halfway up the sides of the basin. Simmer as above.
10. Turn out on to a serving dish and serve hot or cold with Classic Egg Custard Sauce or Sweet Sherry Sauce.
2. Stir in the raisins, sultanas and mixed peel with the carrot.
3. Put the treacle in a saucepan with the milk and dissolve over low heat.
4. Stir into the dry ingredients with the egg to give a fairly soft dropping consistency. Mix thoroughly.
5. Put the mixture into a scalded and floured cloth and tie with string, allowing room for expansion.
6. Place on a plate in a saucepan and add sufficient boiling water to come three-quarters of the way up the dumpling. Simmer for 3 hours.
7. Alternatively spoon the mixture into a greased 1.5 litre (2 3/4 pint) basin, cover with greased greaseproof paper or foil and secure with string.
8. Cook in a steamer or on an old saucer or plate in a saucepan of boiling water.
9. The water should come halfway up the sides of the basin. Simmer as above.
10. Turn out on to a serving dish and serve hot or cold with Classic Egg Custard Sauce or Sweet Sherry Sauce.
serving amount
serves 4 - 6
rate this recipe
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