1-Ib. SR flour
1/2-Ib. shredded suet
1 tsp each of – mixed spice, ground cinnamon, ground ginger.
1/2 tsp. salt
4-ozs each of – currants, raisins, sultanas
1 egg, well beaten
1 tbspn treacle Water/Milk (half an’ half) to make a fairly soft mixture
Prepare a large pot half-full of boiling water with a saucer on the bottom; dip the pudding cloth into the boiling water, wring out as much as possible of the water and sprinkle the damp cloth with flour, shaking off the excess.
Tip the prepared soft mixture onto the prepared cloth, gather in the ends and tie securely with thin string. Make sure the cloth is well sealed then place carefully into the boiling water.
Boil for 3-4 hours, making sure the boiling water is continually topped up to cover the dumpling. When tying the cloth, leave about one inch of space to allow the dumpling to swell. Leave enough string to use as a handle to hang outside the pot to allow for easy lifting after cooking.