Title: Traditional Cloutie Dumpling
Categories: Uk Cake
Yield: 1 Pudding

		** British Measurements **
3	oz	Flour
3	oz	Breadcrumbs
3	oz	Suet; chopped
1	ts	Ground cinnamon
1/2	ts	Ground ginger
		. or nutmeg if preferred
2	oz	Sultanas
2	oz	Currants
2	oz	Brown sugar
1	tb	Syrup
1/2	ts	Bicarbonate of soda
6	oz	Freshly soured milk
		. or buttermilk

Mix all the ingredients to make a fairly soft butter. Dip a large piece of cotton cloth into boiling water; wring it and dredge with flour. Set the cloth into a basin and spoon in the batter. Draw up the cloth evenly, leaving a space to allow the pudding to swell, and tie tightly with string.

Put a plate into the bottom of the steaming pan and put the dumpling onto this. Pour boiling water up to 3/4 the way up the dumpling and simmer for 2 to 2 1/2 hours, adding more boiling water as required.

To serve the dumpling: remove from the boiling water and dip into cold water for a second to prevent the dumpling sticking to the cloth. Put the dumpling into a bowl and remove the string and open out the cloth. Put a warmed plate over the top and invent. Remove the cloth carefully and if necessary, dry off the dumpling in the oven. Dredge with caster sugar and serve with hot custard. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair

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