The "Cloutie" refers to the cloth it is wrapped and cooked in. Once ready, it can be eaten on it's own, with custard or with cream. Very often it's eaten along with savoury dishes by cutting into flat slices and frying, it goes well with eggs & bacon, cheese & tomatoes, you'll never have a problem with leftovers although it will keep for several weeks.
Ingredients:
- 1 lb (500g) Self Raising Flour
- 8 oz (250g) suet
- 4 oz (125g) oatmeal
- 1 drum (25g) mixed spice
- 2 teaspoons ginger
- 1 teaspoon salt
- 12 oz (375g) dried fruit (mixture of sultanas, currents,raisins)
- 2 large tablespoons black treacle
- 1 egg
- 1 teacup milk (a little more may be needed)
Method:
- Mix all the dry ingredients together, add the treacle, beat the egg along with the cup of milk and add to the mixture.
- Mix well until a firm consistency is reached (the mixture should hold together but not wet), may need to add some more milk.
- Place the clout (cloth) in boiling water for a few minutes then remove and squeeze well, flour (well) the inside of the clout, this is to achieve a waterproof skin. Place the mixture in the clout and tie the top allowing for expansion.
- Place a plate in the bottom of a large pot and put the dumpling on the plate, fill with boiling water (about a quarter way up the dumpling) and put a lid on the pot.
- Simmer for 4 hours, checking occasionally that there is enough water, don't let the pot dry out.
- Remove the dumpling from the pot, remove the clout and place the dumpling on a large plate. Dry it for an hour in front of the fire, if you don't have a fire a low setting in the oven for half to one hour will do.
- A nice twist is to soak the fruit overnight in some Scotch Whisky.
Enjoy!
