250g (8 oz) plain flour
180g (6 oz) shredded suet
125g (4 oz) pinhead oatmeal
125g (4 oz) dark brown sugar
180g (6 oz) sultanas
125g (4 oz) currants
2 tblsp treacle, golden syrup or molasses
2 tsp cinnamon
1 tsp ginger
375ml (12 fl oz, ½ US cups) milk
2 eggs
Put your linen cloth (cloot) to soak in boiling water.
Mix all dry ingredients together.
Beat eggs lightly and add to mixture, with the milk and syrup. Mix well.
Wring out cloot, dredge with flour and spread over the surface evenly.
Put the mixture in the centre of the cloot, bring corners together and tie with string, leaving plenty of room for the dumpling to rise.
Put a plate or trivet in the bottom of a large pot, put in the dumpling and cover with boiling water. Bring back to the boil, cover and simmer for two to three hours.
Drain dumpling, open the cloot and turn the dumpling onto a serving dish.
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