Dumpling

Dumpling

Jinkie Mair

This is almost identical to my Christmas pudding recipe handed down generations, all measured in cups.  The fat I use though is suet - 1 cup - instead of the butter, and it requires 1 cup of liquid, including the egg.
Depending on the size of your cup, you must adjust the amount of raising agent. We like to add cherries and line the bowl with a sliced orange before steaming.  You will never buy a Christmas pudding again! (Elaine)





Ingredients
1 cup plain flour
1 cup breadcrumbs soaked in 3 tablespoons of milk
1 cup sultanas
1 cup currants
1/2 cup sugar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
1 heaped teaspoon of mixed spice
1 apple, grated
1/4 lb butter
1 egg

Method
First set your pan of water with the steamer above to boil on a medium heat on the hob.
Soak the breadcrumbs in the milk. 
In a separate bowl, rub fat into flour, add the rest of the ingredients and stit thoroughly.
Pack the mixture into a pudding basin, allowing space of about 1 inch at the top for the dumpling to rise. Cover tightly with grease proof paper and tie with string so that no moisture can enter the bowl whilst steaming.
Place the dumpling in your already hot steamer over boiling water to give it a good start and steam for at least two hours - or more depending on the size of the cup you used - taking care to check every half hour or so to see if the water needs topping up. Keep a kettle on hand. 

After steaming it will keep for at least a month, and can be reheated in a microwave when you want to serve it. We eat it with rum sauce or custard.





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