Preparation time: 20 mins
Cooking time: over 4 hours
Ingredients needed to make Clootie Pudding:
- 8 oz all purpose flour, plus more for dusting
- 4 oz suet, shredded
- 1 large egg
- 8 z clotted cream
- 1 tbsp black treacle
- 6 oz caster sugar, plus more for dusting
- 1 apple, roughly grated
- 3 oz currants
- 2 oz Muscatel raisins
- 4 oz sultanas
- 3 oz dates, stoned and chopped
- 1 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp coarse salt
- 5 fl oz buttermilk
Cooking instructions for Clootie Pudding:
- Stir the spices, soda bicarbonate as well as a dash of salt into the flour and sift the mixture into a large mixing bowl.
- Scatter the dried fruits, grated apple, suet and sugar into it and stir them all together until distributed uniformly throughout the mixture.
- Crack the egg in a separate bowl and stir in a splash of buttermilk as well as the black treacle until well combined.
- Drizzle it into the dry mixture and fold them together until they form a batter, resembling the consistency of that of a cake.
- Dip a large muslin cloth in boiling water, drain out and give it a tight squeeze to get of excess water.
- Spread it across your working surface and dust its centre with 1 oz of flour as well as a tbsp of sugar.
- Top it up with the pudding batter and gather the ends of the muslin cloth together to tie them with a kitchen twine or string to secure.
- Place a large heat-proof container in a large saucepan and place the pudding into it, with the knotted side pointing up.
- Pour in water until the pudding is immersed in it and place a lid on top.
- Simmer over gentle heat for about 3-4 hours and keep a watch on the level of water; pour in more of it in case the water tends to dry up.
- Warm up your oven to 350 degrees F and remove the pudding from the pan.
- Transfer immediately into a cold water bath and leave for 3-4 minute to cool it down a bit.
- Peel off the cloth and place it on a baking dish.
- Place in the oven and bake for about 15 minutes to get rid of most of the moisture in it.
- Slice it into large wedges and divide them between serving plates.
- Serve alongside a dollop of clotted cream.
Image credit: Wikimedia Commons