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Ingredients

4 cups self-rising flour 1 ¾ cups dried currants 1 ⅔ cups raisins ¼ pound shredded suet 1 cup dry bread crumbs 1 cup white sugar 1 egg, lightly beaten ½ cup milk 1 teaspoon mixed spice 1 teaspoon baking powder 1 pinch salt 1 tablespoon molasses

Nutrition Info

672.3 calories carbohydrate: 124.6 g cholesterol: 34.1 mg fat: 15.8 g fiber: 5.1 g protein: 11.2 g saturatedFat: 8.1 g servingSize: - sodium: 959.6 mg sugar: 49.3 g transFat: : - unsaturatedFat: : -

Bring a large pot of water to boil.
Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

8 servings

My Grandmother's recipe and she would have been 100!