Traditional Scottish Clootie Dumpling

Mix together flour, suet, breadcrumbs, sugar, mixed spice, and dried fruit.

Stir in treacle, a beaten egg, and enough milk to make a firm dough.

Prepare a large clean cotton cloth (the 'cloot'). Dip it in boiling water, wring it out, and coat one side heavily with flour to create a distinctive skin.

Place the mixture in the center of the floured cloth and tie it securely, leaving room for the dumpling to expand.

Place a small saucer at the bottom of a large pot of boiling water and put the dumpling on top.

Boil for 3-4 hours, topping up the water as needed.

Carefully remove the cloth and place the dumpling in a warm oven for a few minutes to dry the skin.