Pre-Cooking Time: approx. 25mins
Cooking Time: approx. 4hrs + 15mins
- 225g / 8oz plain flour
- 200 g / 7oz caster sugar
- 1 level tsp ground cinnamon
- 1 heaped tsp mixed spice
- 110 g / 4oz margarine
- 220 g / 4oz sultanas
- 220 g / 4oz currants
- 1 heaped tsp bicarbonate of soda
- 200 ml / 7fl.oz cold tea
- Whisky [I like a 10yr Glenmorangie myself...]
- Pouring cream
- A big mixing bowl
- A medium saucepan
- A big cloth [like a muslin]
- A mixing spoon
- An oven tray
- Marigolds [washing up gloves]
1) Mix the flour, caster sugar, cinnamon, mixed spice and bicarbonate of soda, followed by the margarine.
2) Then add the sultanas and currants.
3) Follow by adding enough cold tea to make it into a soft dough.
4) Then, dip the cloth into boiling hot water. Drain it [the marigolds are needed for this else you burn your hands!] and spread it flat on a surface.
5) Sprinkle flour and caster sugar on it as evenly as possible, enough to cover it and make a thin 'skin'.
6) Take the dough, make it into a sphere, then place in the middle of the skin and wrap it up, tying the top with string; do this a bit loosely to leave room for expansion.
7) Pour a bit of boiled water into the saucepan then lay the parcel in; top up with more boiled water till the parcel is covered and simmer for 4hrs. Check regularly so that the water is constantly covering the parcel.
8) In the meantime clean the mixing bowl, and then when the 4hrs are up fill with cold water and pre-heat the oven to 180C.
9) Remove the parcel and dip into the cold water for about 8/10 seconds max. [this is to stop the muslin sticking].
10) Remove from water, cut the string and put the dumpling on the oven tray; place it in the oven for about 10/15mins, just to make it less sticky and keep it warm.
11) Whilst in the oven, get the cream and whisk with the whisky - I do this by personal taste, no measurements.
12) Serve the dumpling warm, with the cold whisky cream on hand for those who desire it.
I personally don't think it's difficult, just time-consuming.