4 oz suet
8 oz plain flour
4 oz oatmeal
3 oz sugar
1 tsp baking powder
8 oz mixed sultanas and currants
1 tsp each of cinnamon and ginger
1 tsp golden syrup
2 eggs, lightly beaten
3-4 tbsp milk
1 tbsp flour for the cloot or cloth
The name is simply reflective of the fact that the pudding is traditionally cooked in a
cloth or "cloot", although you can also make it in a pudding basin.
Using your fingertips, rub the fat into the flour, and add the oatmeal, sugar, baking
powder, fruit and spices. Mix in well then add the syrup and eggs. Stir all together,
adding enough milk to form a firm batter.
If you are using a pudding cloth, it should be either a linen or cotton cloth, about
55cm square (81/2 ins sq) Plunge it first into boiling water, remove it carefully then
lay it out and sprinkle flour over it. Place the pudding mixture in the middle of the
floured cloth and then tie it up leaving plenty of space for the pudding to expand.
Put an inverted plate or saucer at the bottom of a deep pan, put the dumpling in and
cover it with boiling water, and cook for 2 1/2 to 3 hours over a low heat.
Turn out onto a large warm plate. Serve with hot jam and cream.