Clootie dumpling is a rich, fruity dumpling.  The Scottish word clootie means cloth. The dumpling is traditionally steamed or boiled in a cloth.     

Ingredients

4 oz/113 g shredded suet or margarine
8 oz/226 g flour
4 oz/113 g oatmeal
3 oz/85 g sugar
1 rounded teaspoon of baking powder
8 oz/226 g mixed currants/sultanas/raisins
1½ teaspoon of ground cinnamon
1 ½ teaspoon of mixed spice
1 teaspoon golden syrup or corn syrup
3/4 tablespoon buttermilk 
2 eggs

Method

Sift the flour to remove any lumps and place in a large mixing bowl.  Rub in the margarine.  Add all the dry ingredients and mix with a wooden spoon. Make a well in the centre of the mixture.  Beat the eggs and then add along with the syrup.  Mix thoroughly.  Use the buttermilk to achieve a soft, firm batter.
   
To bake the traditional way, you need a cloth.  You dip the cloth in boiling water and flour it thoroughly.  Add the mixture.  Next, tie the top, making sure you allow room for the dumpling to expand in the heat.  Place a plate in the bottom of a saucepan and stand the dumpling in the cloth on the plate. Cover with boiling water and cook for 2½ to 3 hours.

Turn out the dumpling and serve with either custard or cream.