*  Exported from  MasterCook  *

                            Clootie Dumpling

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6       oz           Plain flour
  3       oz           Shredded suet (usually
                       -available at your butcher)
  3       oz           Currants (dark raisins)
  1       oz           Sultanas (white raisins)
  2       oz           To 3 oz castor sugar
  1       t            Ground cinnamon
    1/2   ts           Baking soda
    3/4   c            Buttermilk or sour milk

 Mix flour with suet, fruit, sugar, cinnamon and soda.
 Stir in enough milk to make a soft batter. Dip a
 pudding cloth (cheesecloth) into boiling water, sink
 it in a basin large enough to hold the batter. Dredge
 it lightly with flour and spoon in the batter. Draw
 the fullness of the cloth together evenly, then tie it
 tightly with string, but leave enough room for the
 dumpling to swell. Place a saucer or plate in the
 bottom of a large saucepan. Lift the dumpling into the
 pan. Pour in enough boiling water to cover. Simmer for
 a full 2 hours, then untie. Turn out carefully onto a
 hot serving dish. Dredge with castor sugar. Serve with
 hot custard sauce. Yields 4 to 6 servings.

 For the hot custard sauce, we usually use Byrd's
 Custard. If you have the availability of British goods
 in your area, they should have Byrd's custard. It
 comes in a large tin, like a container of powdered
 chocolate for chocolate milk. Just follow the
 directions to make a custard, only dilute it a little
 more to make it sauce-like.

 GSD



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