You will need.........
3oz. (85g) Sultanas.
5oz. (140g) Packet of Dumpling mix.
2 good dessert spoons of sugar.
Water.
Method:
Soak the Sultanas in warm water (Or Brandy or Sherry, if you are feeling adventurous!)
for about an hour to 'plump' them up a bit.
Drain the sultanas and mix all the ingredients together with a little water to make a stiff dough.
Put the dough into a heatproof basin that has been greased with butter,
(you could put some raspberry jam in the bottom of the bowl first)
and then place the basin in a pan of boiling water so that the water only comes half-way up the bowl.
Place a lid on the saucepan and simmer for about ten minutes.
Test to see if the dumpling is cooked through by pushing a sharp kitchen knife into the dumpling; and if cooked the knife will come out clean without any of the dough on it.
When cooked remove the bowl from the saucepan and with a kitchen spatular go round the inside edge of the bowl to release from the sides if necessary. Divide into four pieces and serve in individual dishes with a thickish custard poured all over the dumplings.
As an alternative to the sultanas you could include chopped apples in the mixture, or currants, or mixed fruit. Experiment!!
This is a recipe that I developed myself and has a wonderfully light texture to it
unlike the original steamed sponge "Spotted Dick" that can sometimes be very 'heavy'.
It is so easy and simple to make.
Idealy served with a good helping of custard poured all over it you could try
putting some raspberry jam in the bottom of the bowl before cooking.
This recipe will make a dumpling for four people.
