Clootie Dumpling

Method

1. Bring a deep pan of water to a rolling boil and drop in a clean square of cotton or linen cloth about 40 cm across. Scald it for 1 minute, then lift it out with tongs and wring it out well. Spread it flat on the worktop and dust it evenly all over the centre with 1 tbsp of plain flour, rubbing the flour into the weave, then scatter 1 tsp of caster sugar over the floured patch — this is what forms the dumpling's skin.
2. In a mixing bowl, combine 60 g of plain flour, 30 g of fresh breadcrumbs, 20 g of shredded suet and 30 g of caster sugar. Add 50 g of sultanas, 30 g of currants, 0.5 tsp of mixed spice, 0.25 tsp of ground cinnamon, 0.25 tsp of ground ginger, 0.25 tsp of bicarbonate of soda and 1 pinch of salt, and rub everything together with your fingertips so the suet and fruit are evenly coated.
3. Warm 1 tsp of black treacle and 1 tsp of golden syrup in a small pan over a low heat until loose, stir in 50 ml of milk, then pour into the dry mixture. Stir with a wooden spoon to a soft dropping consistency that just falls from the spoon; add a teaspoon more milk only if it looks stiff and dry.