Clootie dumpling

Method

Mix the flour, suet, breadcrumbs, sugar, dried fruit, spices, baking soda and salt in a large bowl. In a separate bowl, whisk together the egg, milk and treacle, then stir into the dry ingredients until well combined. Dip a clean cotton cloth or cloot in boiling water and dust it generously with flour, shaking off excess. Spoon the mixture into the centre of the cloth, gather the edges and tie firmly with string, leaving room for the dumpling to expand. Lower into a pot of boiling water and simmer for three to four hours, keeping the dumpling covered with water and topping up as necessary. Remove carefully with a slotted spoon and untie the cloth. Slide the dumpling onto a warm plate and serve hot with custard or vanilla sauce.