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Prep Time: 20 Minutes Cook Time: 210 Minutes |
Ready In: 230 Minutes Servings: 8 |
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My Grandmother's recipe and she would have been 100! Ingredients:
4 cups self-rising flour |
1 3/4 cups dried currants |
1 2/3 cups raisins |
1/4 pound shredded suet |
1 cup dry bread crumbs |
1 cup white sugar |
1 egg, lightly beaten |
1/2 cup milk |
1 teaspoon mixed spice |
1 teaspoon baking powder |
1 pinch salt |
1 tablespoon molasses |
Directions:
1. Bring a large pot of water to boil.
2. Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
3. Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
4. Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.
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