Recipe by Missy Wombat
After reading some of Miller's very droll reviews today I had to post this in his honour.
Top Review by Frugal Fifer
Made this for Virtual Culinary Cruise:British Isles and Ireland's Scotland leg. Being a Scot and also a lover of dumpling I was keen to find a recipe close to my Grannies much loved dumpling - often a close held family secret and with many regional variations, this one seemed to fit the bill. I followed the recipe and the only change I made was to put a spoon of treacle in the mix. The result was a delicious dumpling with a lovely skin around it - often the best bit! This will be welcomed by my parents as it is not something we make very often in these health conscious days. Thanks for posting this I really enjoyed making it the directions were detailed and The only thing I would do differently is to add a little more milk and cook for maybe 15 mins less.
- 450 g plain flour
- 225 g currants or 225 g sultanas
- 225 g raisins
- 115 g shredded suet or 1 packet suet mix
- 1 cup sugar
- 2 teaspoons baking powder
- 5 teaspoons mixed spice
- 1 1⁄2 teaspoons ginger
- 1 1⁄2 teaspoons cinnamon
- 1 egg
- 1 apple, grated
- 450 ml milk
Directions See How It's Made
- one large square of cotton or linen cloth is needed as a pudding cloth.
- Mix all the ingredients together with enough milk to make a not too wet mixture.
- Drop linen cloth in boiling water, using tongs remove and wring out excess moisture.
- Sprinkle the cloth with flour.
- Put the dumpling mixture into the centre of the cloth and tie securely with twine.
- Dont leave too much room in the cloth or the dumpling will split.
- Place the dumpling into a large saucepan of boiling water and simmer for 3 hours.
- Make sure the water level is topped up with more hot water to about half way up the side.
- The dumpling should be covered with water.
- It is a good idea to use a heat-proof plate in the bottom of the pot to keep the dumpling off the pot base.
- When ready, put dumpling on a wooden breadboard and carefully remove cloth.
- Put plate on top and turn over.
- Put in a warm oven for 10 minutes.
- Turn dumpling onto a clean plate and put into oven for a further 10 minutes.
- Note: Double the amount requires four hours' boiling.