Clootie Dumpling

Ingredients
500g self-raising flour
250g dried currants
250g sultanas
125g shredded suet
100g dried breadcrumbs
200g caster sugar
1 egg, lightly beaten
120ml milk
1 teaspoon mixed spice
1 teaspoon baking powder
1 pinch salt
1 tablespoon golden syrup

Bring a large pot of water to the boil. Combine flour, currants, sultanas, suet, breadcrumbs and sugar in a large bowl. Mix the egg and milk with mixed spice, baking powder, salt and golden syrup. Stir into flour mixture to form a wet dough. Dip a heavy cotton cloth (the cloot - or try using a pillowcase, or large tea towel) in the boiling water and sprinkle it with flour. Place the dough in the centre of the cloth, draw opposite corners together to form a ball. Leave a little room for the dumpling to expand, and tie up tightly. Place the dumpling in the boiling water, then reduce the 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 150c / Gas mark 2 oven until surface is no longer wet.