Great Grandmother Frasers Clootie Dumpling Recipes

Steps:

• 1. Place all the ingredients, except the tea, together in a large mixing bowl and mix together so that everything is evenly mixed together.
• 2. Now add enough tea to the mix until you have a stiff mixture. The mixture is pretty sticky so you will not need too much tea to achieve the desired effect. Try to not make the mixture too dry, but also avoid making it too wet.
• 3. To prepare a pudding cloth. Use a large square of muslin or cut up an old sheet - anything cotton (not towelling) and that will not lose fibres. Soak the cloth in boiling water. Then wring it out. The cloth should be damp but not dripping. Lay the scalded cloth on the work surface and give it a good dusting with flour, this will protect the dumpling and give it its skin at the end.
• 4. Pile the dumpling mixture into the centre of cloth and then bring the cloth together at the top and tie together tightly with string so that you now have something that resembles an old money bag. Ensure that there is enough room to allow the dumpling to swell when cooking. There must not be any gaps or holes where the cloth has been tied together or water will get in and you'll be left with a soggy mess!
• 5. Place a oven-proof plate in the bottom of a large saucepan / stock pot you are going to cook the dumpling in, as this will give it something to sit on without burning the bottom. The pan should be large enough to allow the dumpling to swell without touching the sides.
• 6. Boil a kettle and pour in enough water to cover the plate, then put the pan on a high heat and the add the dumpling and remaining boiled water until the water level comes ¾ of the way up the side of the dumpling. Do not pour water directly onto the dumpling, add it to the side. Add more boiling water if necessary to bring the water to the correct level Do not submerge the dumpling.
• 7. Cover the pan keeping the water at a rolling boil cook the dumpling for 3-3.5 hours, checking the level every 20 minutes or so and adding boiling water from the kettle if necessary. Do not let the dumpling boil dry. Do not let the water go off the boil (or you'll have a soggy mess).
• 8. Depending on how much space you left when tying the dumpling, some of the mixture may squeeze out as the dumpling starts to cook and swell. Fear not - provided it doesn't become too wet the dumpling will be ok. Once cooked, take the dumpling out and leave it to cool for about 10 minutes on plate, then cut the string and gently peel off the cloth.
• 9. There should be a translucent skin left on the surface of the dumpling, which should now resemble a large fruity boulder. If you leave the dumpling to cool for too long, when you take remove the cloth you will probably lose most of the skin. This is not a serious issue, but the skin is nice! Serve warm or cold with brandy butter, rum sauce, custard, ice-cream - whatever takes your fancy. This reheats well in the microwave and freezes really.

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

Steps:

• Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
• Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
• Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
• Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.

Steps:

• Bring a large pot of water to boil.
• Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
• Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
• Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.