This boiled dumpling is made with suet, currants and raisins and spiced with mixed spice and a hint of molasses. 'Clootie' comes from the Scottish for 'little cloth'.
INGREDIENTS (for 8 servings):
- 4 cups self-rising flour
- 1 3/4 cups dried currants
- 1 2/3 cups raisins
- 1/4 pound shredded suet
- 1 cup dry bread crumbs
- 1 cup white sugar
- 1 egg, lightly beaten
- 1/2 cup milk
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon molasses
PREPARATION:
Bring a large pot of water to boil.
Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.