This year make a traditional Scottish Christmas treat and perfect the wonderful clootie dumpling. Easy to make and always a family favourite, this is the perfect sweet suet pudding end to a wonderful holiday meal.
Prepping the dough
In a large bowl, combine flour, suet, raisins, currant, breadcrumbs, and sugar. Set aside. In a different bowl, mix together milk, eggs, mixed spice, baking powder, molasses and salt. Then, add the flour mixture to the wet mixture and slowly combine together to make a wet dough.
Boil a large pot of water. Once you have brought to a boil, dip a heavy cotton cloth inside the boiling water, take out, and sprinkle with flour. Place the dough in the center of the cloth and tie to form a ball. Make sure to leave room at the top for the dumpling to expand and tie tightly to seal.
Drop the dumpling in the boiling water and turn the heat down to simmer. Cook on low for 4 hours, adding more water when the liquid gets too low. Once cooked, take the dumpling out of the liquid, remove it from the cotton cloth and place the dumpling in a warmed oven to dry. Once the surface is no longer wet, it is ready to serve.
4 cups self-rising flour 2 cups dried currants 2 cups raisins 115 g shredded suet ¾ cup bread crumbs ¾ cup white sugar 1 egg, lightly beaten ½ cup milk 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon mixed spice 1 tablespoon molasses