Cloutie Dumpling
Ingredients:
4 oz shredded suet or margarine (marge makes a lighter dumpling)
8 oz (2½ cups) flour
4 oz oatmeal
3 oz sugar
Rounded teaspoon baking powder
8 oz mixed currants/sultanas/chopped raisins
One or 1½ teaspoon each of ground cinnamon and mixed spice
One teaspoon golden syrup (light corn syrup is the closest in N America)
2 eggs, beaten
3/4 tablespoons buttermilk
Method:
Sift the flour and rub in the fat (suet or margarine) in a large mixing
bowl. Add all the other dry ingredients and mix with a wooden spoon. Make a
well in the centre and add the syrup and eggs and mix well. Add enough
buttermilk to make a soft but firm batter.
You now have a choice of container. The traditional way was with a cloth.
Dip it first in boiling water and flour it well before adding the mixture.
Tie the top, making sure there is enough room for expansion. Place a saucer
or plate in the bottom of a saucepan and stand the dumpling in the cloth on
top. Cover with boiling water and cook for 2½ to 3 hours.
Alternatively, you can use an 8-cup basin or pudding steamer which has been
lightly greased with melted butter. Allow a one inch space at the top (even
if this means throwing away some of the mixture - you need the space for
expansion). Cover the steamer or basin with a greased sheet of foil and pour
boiling water into the steamer until it comes two-thirds up the side. Boil
for 3 hours.
Turn out the dumpling and either serve hot with custard or cold with cream.
Here is another variation
Ingredients:
4 oz. plain biscuits (Rich Tea type)
2 oz. fine flour
1/2 lb. currants (soaked overnight and drained)
1/2 lb. raisins
1/2 lb. finely shredded suet
1 teaspoon grated nutmeg
1/4 lb. sifted caster sugar
1/2 teaspoon ground cinnamon
2 blades of mace or 1/2 teaspoon ground mace)
1/2 teaspoon salt
3 oz. mixed candied lemon, orange and citron peel, chopped
2 oz. blanched almonds roughly chopped
four eggs
wineglass of brandy or white wine
Method:
Put the biscuits in a cloth and roll with a heavy rolling pin to crush
thoroughly. Mix the fruit, peel, pounded biscuits, spices and nuts.
Beat the eggs well and add a glass of brandy or wine. Then mix in the flour
and the other dry ingredients.
Scald a pudding cloth in boiling water and dredge lightly, but thoroughly
with flour. Spoon the mixture into the cloth. You can get the traditional
round shape by holding the cloth in a bowl large enough to support the
mixture. Gather the ends of the cloth evenly and tie firmly with string,
leaving enough room for the pudding to swell.
Place an old plate in the bottom of a large saucepan, and place the cloth
wrapped pudding on the plate. Cover with boiling water and simmer for three
hours, turning the pudding from time to time and adding boiling water as
required.
When ready take out of the pot and cool for about 10 minutes before
carefully removing the cloth. Cool completely before slicing.