Simple Microwave Clootie Dumpling Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 100g plain flour (2/3 cup) - use slightly less if you use suet rather than butter, for example, 80g
- • 200g dried fruit (approx 1 cup) - we usually use 100g currants, and 50g each of raisins and sultanas
- • 50g caster sugar (1/4 cup)
- • 1/2 tsp ginger
- • 1/2 tsp cinnamon
- • 1 tsp mixed spice
- • 1/2 tsp bicarbonate of soda
- • 1 tbsp treacle
- • 2 eggs - we usually use large but medium is fine
- • 100ml milk (just under 1/2 cup or 6.5 tbsp)
- • 100g suet/butter/margarine - we like to use suet for a more classic taste but butter or even margarine is fine
Preparation Steps
Line a larger bowl with clingfilm (we use a 2-litre Pyrex bowl) and set it aside
Take a medium-sized bowl and measure in the dried fruit, suet (or alternative), milk, treacle, and sugar.
Heat in the microwave until the suet or butter is just melted - usually around 2 minutes - and mix thoroughly.
Meanwhile, mix the remaining dry ingredients - flour (a little less if you've used suet, because it is coated in a cornflour already), the spices, and bicarbonate of soda.
Beat the eggs in a mug with a fork or a small bowl ready to be added.
Add the dry ingredients to the wet mixture and stir gently until everything is combined. Then fold in the eggs.
Transfer to the bowl with the clingfilm lining. Fold the lining loosely over the top of the mixture and poke a couple of holes in it.
Leave to stand for around 2 minutes or so, so that the bowl can be touched more easily.
Take out and unwrap the clingfilm, then put a plate over the top of the bowl and tip it upside down so the Clootie Dumpling falls onto it the right way up.
It is best served straight away, but slices can be reheated for around 20-30 seconds in the microwave as well. We like it best with custard!