Clootie Dumpling

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the flour, suet, sugar, sultanas, currants, spices and bicarbonate in a large bowl.

   Mark done

2. Warm the treacle and syrup with the milk and whisk in the egg. Stir into the dry mixture to make a soft, dropping consistency.

   Mark done

3. Dip a large clean cloth, about 60 cm square, into a pan of boiling water, wring it out and lay it on the counter. Dust it generously with flour.

   Mark done

4. Spoon the mixture into the centre of the cloth, gather up the corners and tie with string, leaving room for the pudding to expand.

   Mark done

5. Lower the bundle into a large pan of boiling water on an upturned saucer, so it does not touch the base. Cover and boil gently for 3 hours, topping up with boiling water as needed.

   Mark done

6. Lift out, dip briefly in cold water so the cloth releases, and unwrap.

   Mark done

7. Heat the oven to 160°C / 320°F. Set the dumpling on a tray and dry in the oven for 10 to 15 minutes, until the skin turns dark and dry.

   Mark done Start 10 min timer

8. Serve in thick slices with custard.

   Mark done

Chef’s Tips

• Flour the cloth generously. The flour makes the skin.
• Tie loosely. The pudding swells as it cooks.
• Keep the water at a gentle boil and top it up with boiling water, never cold.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Homemade custard
• Cream
• A cup of tea

Storage & Reheating

Keep wrapped in the refrigerator up to 1 week. Slice and fry in butter for breakfast. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.