Self-raising FlourClootie Dumpling is a very dense pudding but we still opt for self-raising flour. This gives it a little bit of lift, which is seen more in the fact your dumpling “grows” as it cooks, as opposed to it becoming light and fluffy! The flour also helps bind everything together once the liquid is added to the mixture.Caster SugarI opt for caster sugar because I like the sweetness it provides, however you can use a golden caster sugar or a brown sugar, if you’d prefer. The darker the sugar, the less sweet, more rich and deeper in colour your clooty dumpling will be.SuetSuet is somewhat the secret ingredient in clootie dumpling recipes, that gives it the heavy, stodgy, stick-to-your-ribs texture which you would expect. Traditionally it would be a beef suet that is used, but much like with Jam Roly Poly, I’m not keen on the idea of beef being used in a sweet pudding. So I lean towards vegetable suet – but it’s purely personal preference.BreadcrumbsI’ve seen some recipes use oats instead of breadcrumbs, but for me, breadcrumbs is where it is at when it comes to Clootie Dumpling. You want to be using fresh breadcrumbs, as opposed to the dry, panko-style kind. I just pop a slice of bread into my food processor and there you go – fresh breadcrumbs! One slice of a standard white bread is about right in terms of quantity. You could use oats if that’s what you expect in a Clootie Dumpling, but I find breadcrumbs to be much more understated (in terms of taste & texture), to the point you don’t even realise they are there, allowing the fruit and spices to take centre stage.Mixed Spice and CinnamonThe ideal flavour combo to accompany dried fruits! My mother-in-law’s recipe for Clootie Dumpling did use a little less mixed spice and cinnamon, but after a bit of testing, I decided to up it marginally. That being said, Granny did point out that often in old family recipes, when they say “a teaspoon” of something, it probably wasn’t a level teaspoon measurement, and more likely a heaped teaspoon – and closer to the amounts this recipe actually states anyway.Raisins & CurrantsStaying true to the family recipe, I have listed the dried fruits as raisins and currants. However, like Christmas Cake & Black Bun, you can experiment and use whatever dried fruits you prefer. Currants are great because their size means they disperse in the mixture very well. But you can mix & match your dried fruits to whatever you have available, or whatever your family likes best.AppleAn apple adds a little extra texture, flavour and moisture to your Clootie Dumplig. Again, it’s personal preference what kind of apple you use – I tend to just opt for whatever is in the fruit bowl! A smaller apple is best for this recipe, but you could always use half an apple if you can only get your hands on larger apples.TreacleAnother ingredient that goes along perfectly with the dried fruits and spices. Treacle not only adds a bit of depth to the flavours – it also adds a little colour and serves like a sticky glue!MilkThe addition of milk to your dry clootie dumpling mix will transform it into a sticky, raw dumpling; ready for it’s cloot! You want cold milk, straight from the fridge – the aim is to keep the suet in bits before it gets to cooking, and cold milk helps achieve this.Traditionally it would be a whole-fat dairy milk used in a clootie dumpling, however you can use whatever milk you have available – it is quite a forgiving mix. I have even used soya milk, with great success!