Cloutie (or Clootie) Dumpling

When I went off to College, my mother worried that I would not have enough to eat, so she made sure that I always took a large home-made clootie dumpling with me. What with this and the cheese "cruds"(curds) which the local Creamery Manager packed for me to take with me (he too was concerned I might starve), it is little wonder that my friends at College eagerly awaited my return. This wonderful pudding gets its name from the clout/cloot (cloth) in which the dumpling is boiled. It is easily recognised by the lovely shiny skin which forms as it is cooked, due to the cloth being sprinkled with flour and sugar before it is filled with the mixture. It is delicious hot or cold (I personally love it cold), and leftovers used to be fried with bacon for breakfast the following morning. Again, naughty but nice - once in a while.
Ingredients

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