Title: Cloutie Dumpling Without Suet
Categories: Uk Cake
Yield: 1 Pudding

		** British Measurements **
6	oz	Butter or margarine
12	oz	Flour
6	oz	Sugar
1	ts	Baking powder
1	ts	Cinnamon
1	ts	Ground ginger
1	lb	Sultanas
8	oz	Currants
1	tb	Treacle
1	tb	Syrup
2		Eggs; beaten
		Milk as required

Mix the dry ingredients and rub in the batter. Add the fruits and stir thoroughly. Into a well in the centre add the beaten eggs and the syrup mixing into a stiff consistency with only a little milk.

Proceed as for the Traditional Cloutie Dumpling to boil the pudding. This quantity will take a good 3 hours to finish.

Cloutie dumplings can be cooked in greased pudding bowls in the same way as traditionally steamed puddings.

Left-over dumpling is sliced and fried with bacon and eggs for breakfast -- hence its appearance in the butcher's shops! ** 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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