*  Exported from  MasterCook  *
                              Clootie Dumpling
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           Plain flour
    3       oz           Shredded suet (usually
                         -available at your butcher)
    3       oz           Currants (dark raisins)
    1       oz           Sultanas (white raisins)
    2       oz           To 3 oz castor sugar
    1       t            Ground cinnamon
      1/2   ts           Baking soda
      3/4   c            Buttermilk or sour milk
   Mix flour with suet, fruit, sugar, cinnamon and soda.
   Stir in enough milk to make a soft batter. Dip a
   pudding cloth (cheesecloth) into boiling water, sink
   it in a basin large enough to hold the batter. Dredge
   it lightly with flour and spoon in the batter. Draw
   the fullness of the cloth together evenly, then tie it
   tightly with string, but leave enough room for the
   dumpling to swell. Place a saucer or plate in the
   bottom of a large saucepan. Lift the dumpling into the
   pan. Pour in enough boiling water to cover. Simmer for
   a full 2 hours, then untie. Turn out carefully onto a
   hot serving dish. Dredge with castor sugar. Serve with
   hot custard sauce. Yields 4 to 6 servings.
   For the hot custard sauce, we usually use Byrd’s
   Custard. If you have the availability of British goods
   in your area, they should have Byrd’s custard. It
   comes in a large tin, like a container of powdered
   chocolate for chocolate milk. Just follow the
   directions to make a custard, only dilute it a little
   more to make it sauce-like.
                    - - - - - - - - - - - - - - - - - -