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Scottish Clootie Dumpling

6 ounces self raising flour
6 ounces brown breadcrumbs
6 ounces suet
1 teaspoon bicarbonate soda
2 teaspoons cinnamon
1 teaspoon ginger
4 ounces currants
6 ounces sultanas
4 ounces soft dark brown sugar -- (4 oz)
2 tablespoons syrup
3/4 pint milk or milk stout

Place cloot in boiling water. Mix all ingredients well with milk
to make a fairly soft consistency. Wring out cloot, lay flat, dredge
well with flour, smooth with hands for even spread. Place mixture
on cloot, gather ends evenly, leaving room to expand, tie with
string. Select large pot to allow covering dumpling with water.
Put a plate in pot bottom, put cloot with mixture on top. Simmer
dumpling 2 - 3 hours. Remove from pot, put in colander in sink.
Untie string, gently pull corners of cloot apart. Put a plate over
dumpling in colander, turn over. Carefully peel cloot away from
one corner, serve steaming hot. Serves 1 family.

NOTES : This is a very popular Scottish treat and is considered to
exemplify a mother's love for her children. Clootie means a little
cloth; the dumpling is cooked in a cloot, or cloth; a plain linen
dish towel would do the job. This recipe is one of the finest.


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