Clootie Dumpling

• sunflower oil↗

  or butter for greasing

• fresh white breadcrumbs↗175g g
• self-raising flour↗175g g

  plus extra for dusting

• beef suet↗175g g

  or vegetarian alternative

• dark soft brown sugar↗100g g
• salt↗½ tsp tsp
• mixed spice1 tsp tsp
• ground cinnamon↗2 tsp tsp
• ground ginger↗1 tsp tsp
• baking soda↗1 tsp tsp
• strawberries100g g
• raisins↗175g g
• black treacle↗2 tbsp tbsp

  or golden syrup

• milk↗150ml ml
• large egg1
• 2 довгі листи пергаментного паперу
• кухонний рушникa large

  випічний тканинний рушник (ми використали один з Waitrose) або квадрат мусліну

• нитка

Step-by-step instructions

1. 1

   Dampen a towel or cloth and parchment under the tap, then wring out excess water. Lay the towel on the work surface, then place two sheets of parchment (lengthwise and widthwise of the towel) in a cross shape on top and lightly grease them with oil or butter. Place a large pot of water on the heat to boil, putting an inverted plate at the bottom.

2. 2

   Transfer the breadcrumbs, flour, suet, sugar, salt, soda, spices and dried fruit into a large bowl and mix. Whisk the treacle or syrup into the milk and egg with a fork until smooth, then fold this mixture into the dry ingredients with a spoon until a soft dough forms.

3. 3

   Dust the paper generously with sifted flour, then place the dough in the centre of the cross and shape it into a round form with your hands. Wrap the paper around the pudding and tie it at the top with a string. Trim excess paper with scissors, then wrap in cloth and tie again. Carefully lower into the pot of boiling water, cover with a lid and simmer for 3 hours until firm. Check water level occasionally and add more if needed.

4. 4

   Preheat the oven to 180 °C (convection 160 °C, gas 4). Remove the pudding into a colander to drain water, and carefully remove the cloth and paper. Place the pudding in an oven‑safe dish and bake for 15 minutes to dry it and develop a classic crust. Serve sliced with custard sauce, cream or ice cream and, if desired, a dram of whisky.