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Cloutie Dumpling

ingredients

serves 4 - 6
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

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.

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