6oz
self raising flour
1/4 tsp of salt
1/2 tsp of cinnamon
1/2 tsp of mixed spice
1/2 tsp of ginger
2oz soft brown sugar
1 tbsp syrup
1/2 tbsp black treacle
1oz grated carrot
4oz sultanas
4oz raisins
40z currents
4oz soft margarine
1 large apple peeled, cored and diced
Juice and zest of one orange
2 eggs
milk to mix
- Mix
all the dry ingredients in a large bowl
- Mix
in the butter
- Add
the apple and carrot and mix well
- Add
the syrup and treacle and mix well
- Add
the zest and juice
- Add
the eggs and a little milk if required
- Mix
well, pour into an ovenproof bowl
- Cover
the top of the mixture with greaseproof
paper and then tie a piece of string around
the bowl to help lift it out the pot later.
- Boil
some water in a large pot and immerse
the bowl until water comes halfway up
its sides.
- Cover
the pot and let the dumpling steam for
3 to 4 hours.
- Check
often and top up the water if required.
This
recipe is credited to a Mrs Fyvie from Glasgow,
Scotland
