Clootie dumpling
Clootie Dumpling
Ingredients:
175g suet
175g veda breadcrumbs
100g plain flour
100g dark brown sugar
275g dried mixed fruit
1 teaspoon baking powder
1 teaspoon mixed spice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon golden syrup
1 egg
250ml milk
Method:
Put all the dry ingredients in a mixing bowl.
Add the syrup, egg and milk. Mix well.
Place cheesecloth on a work surface and place a double layer of parchment on top.
Spoon the Clootie mixture into the middle.
Gather up and tie with string.
Steam for 3 hours and rest for 15 minutes before removing string and wrapping. Serve hot with the whiskey butter.
Whisky butter
Ingredients:
125g soft butter
125g icing sugar
50ml Whiskey
Method:
Place butter and sugar in a bowl and bring together with a wooden spoon.
Beat together for a minute then whisk with an electric mixer until it resembles whipped cream. Fold in the whisky to taste.
Serve at room temperature with the Clootie Dumpling.
