Scottish Clootie

I celebrated Burns' Night with a group of friends, with vegan haggis, neeps & tatties and a fine clootie with custard for afters.
We read poetry and talked for hours. It was a perfect way to spend a winter's evening, even though we were lamentably far from Scotland.
As promised, I'm sharing my clootie recipe here:

Clootie Dumpling

Serves 8

175g/6oz Self Raising Flour

175g/6oz Breadcrumbs

175g/6oz Vegetarian Suet

1 teasp Bicarbonate of Soda

2 teasp Ground Cinnamon

1 teasp Ground Ginger

100g/4oz Currants

175g/6oz Sultanas

100g/4oz Soft Brown Sugar

2 tbsp Golden Syrup

360ml/12fl.oz. Soya Milk

Place a clean tea towel or cloth (cloot) in boiling water to soften.

Mix all the ingredients together in a large mixing bowl to form a soft mixture.

Wring out the cloot and lay flat on a surface. sprinkle a good handful of flour in the centre and spread it out. Place the mixture in the centre and gather up the sides evenly and tie with string. Make sure you leave enough air in the parcel so the pudding can expand.

Place a heatproof plate in the bottom of a large saucepan and add enough boiling water to cover the pudding. Bring to the boil and carefully lower the pudding onto the plate. 

Reduce the heat and simmer for about 3 hours.

Remove the clootie from the water and drain well. You can place the whole thing in the oven on a low hear to warm it up for 10 minutes before serving if you wish.

To serve - carefully untie the cloth, gently easing it away before inverting it onto a plate an peeling the cloth away. 

Serve in wedges with custard. Watch it all disappear before your eyes!