Cloutie Dumpling 

Particularly served at Hogmanay (New Year’s Eve)
The leftovers of this traditional pudding can also be eaten like a cake or fried with the breakfast bacon.

Serves 8

1 lb (450g) plain flour
6 oz (150g) fresh breadcrumbs
8 oz (225g) sultanas
8 oz (225g) currants
4 oz (100g) raisins
4 oz (100g) chopped mixed peel
8 oz (225g) dark soft brown sugar
8 oz (225g) black treacle
8 oz (225g) shredded suet
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground mixed spice
1 teaspoon baking-powder
½ teaspoon salt
2 apples, grated
2 medium carrots, grated
2 eggs
grated zest and juice of 1 lemon
a little milk

Mix all the ingredients well, and if necessary add a little milk to make a soft consistency.
Half-fill a large pan with water and bring to the boil. Put in a large piece of clean white cloth. Lift out and drain well, then spread the cloth on a flat surface. Flour lightly to form a seal. Put on pudding mixture and draw up edges. Tie with string and leave a little room for expansion. Put a plate upside down in the pan and place the dumpling on top. Bring to a simmer, cover and simmer for 3 hours. Unroll on to a plate and dry in low oven for 10 minutes. Sprinkle with caster sugar before serving hot, with cream if liked.