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Post by braided-rug on Sept 13, 2006 15:09:53 GMT 10
Clootie Dumpling Mix: ½ kg self raising flour 1 cup brown sugar 1 cup breadcrumbs 1 teaspoon baking soda 375 g (1 packet) currents 200 g raisins Add: 1 cup shredded suet or if suet is not available, a block of softened Fairy Margarine Add: 300 ml milk 1 grated peeled green apple. Mix thoroughly by hand but don’t handle more than necessary. Scald a pudding cloth, dust with plain flour and turn mixture onto cloth. Gather cloth and tie with cotton string, leaving a little room for the pudding to swell. Place an upturned medium-sized plate in a large pot and fill half with water. Bring water to the boil and place dumpling into pot, making sure that water covers ¾ of the dumpling. If necessary add boiling water from kettle. Cover and cook gently for exactly 3 ½ hours, checking water level every hour. Replenish with boiling water. Remove dumpling from pot, carefully unwrap cloth and turn upside down onto wire grill. Sit grill on a baking tray. Dry off in a low oven for 20 minutes. Tip: I do the scalding, wrapping and unwrapping on the drip tray of my sink! As Colin can tell you, Clootie Dumpling taste also nice sliced and fried for breakfast. From: www.colincampbellsgarden.com.au/recipes.html#zc
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