Clootie dumpling recipe
 This rich fruit clootie dumpling is a classic Scottish steamed pudding, serve with clotted cream and a dram of whisky. 225g (8oz) plain flour, plus 25g (1oz) for sprinkling1 tsp bicarbonate of soda1 tsp mixed spice1 tsp ground cinnamon1 tsp ground ginger¼tsp sea salt175g/6oz caster sugar, plus 1 tbsp for sprinkling100g/4oz shredded suet100g/4oz sultanas75g/3oz currants75g/3oz chopped stoned dates50g/2oz Muscatel raisins1 apple or carrot, coarsely grated1 tbsp black treacle1 medium egg150ml/5fl oz buttermilk225g/8oz clotted cream 225g (8oz) plain flour, plus 25g (1oz) for sprinkling 1 tsp bicarbonate of soda 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp ground ginger ¼tsp sea salt 175g/6oz caster sugar, plus 1 tbsp for sprinkling 100g/4oz shredded suet 100g/4oz sultanas 75g/3oz currants 75g/3oz chopped stoned dates 50g/2oz Muscatel raisins 1 apple or carrot, coarsely grated 1 tbsp black treacle 1 medium egg 150ml/5fl oz buttermilk 225g/8oz clotted cream Method Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency.Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary.Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary. Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky.