Perfect
Puddings
Clootie Dumpling
125g (4oz) suet, finely chopped
250g (8oz) self raising flour
1 tsp baking powder
125g (4oz) Hamlyns Scottish Oatmeal
75g (3oz) brown sugar
250g (8oz) currants/ sultanas mixed
1 tsp each of cinnamon and ginger
1 tbsp golden or maple syrup
3 eggs
1 tbsp buttermilk or milk
Preparing the cloth:
Half fill a large pan with water and bring to boil. Wet a large piece of white cotton or linen cloth in very hot water and squeeze out excess water. Dust with flour (this forms the skin).
Dissolve the syrup in a little buttermilk. Add with the eggs to the other ingredients. Mix to a soft dropping consistency. Put the mixture into the centre of the prepared cloth, draw up the edges and tie with string leaving room for expansion. Drop into the boiling water and cook for 3-4 hours, checking water level as it cooks. Serves 8-10.
