Clootie Dumpling

Instructions

1. Prepare the cloth
   Lay the cloth (cloot) in a large bowl and sprinkle it generously with flour, ensuring the central area where the pudding will sit is well coated. This creates the characteristic skin on the dumpling.
2. Mix dry ingredients
   In a large mixing bowl, combine the flour, suet, breadcrumbs, sugar, sultanas, currants, mixed peel, spices, and bicarbonate of soda. Mix thoroughly with your hands to ensure even distribution of the fruit and spices.
3. Add wet ingredients
   Make a well in the center of the dry ingredients. Add the beaten eggs, treacle or golden syrup, and milk. Stir everything together with a wooden spoon until you have a soft, sticky dough with the consistency of very thick porridge.
4. Prepare for steaming
   Fill a very large pot about one-third full with water and bring to a boil. While waiting, place the dough mixture in the center of the floured cloth. Gather the cloth corners together and tie securely with string, leaving a little room for the dumpling to expand. Sprinkle the cloth-wrapped dumpling with more flour.
5. Cook the dumpling
   Carefully lower the tied dumpling into the pot of boiling water. Ensure the dumpling is fully submerged - add more boiling water if necessary. Cover with a lid and simmer gently for 3 hours. Check occasionally and top up with boiling water as needed to keep the dumpling submerged.
6. Dry the skin
   When cooked, carefully remove the dumpling from the water and place on a wire cooling rack. Remove the cloth carefully and place the dumpling on a baking tray. Dry the outer 'skin' in a low oven (120°C/250°F) for about 15-20 minutes until it firms up.
7. Serve the dumpling
   Allow to cool slightly before slicing. Traditionally served warm with custard or cream, though it can also be served with butter and a sprinkle of caster sugar, or even fried in butter the next day as leftovers.