Here’s an old newspaper clipping found in a box of recipes, date unknown.

SCOTCH CLOOTIE DUMPLINGS

1 lb. self-rising flour
1 tea cup breadcrumbs
1 tea cup sugar
1 tea cup shredded suet
1/2 lb. of currants
3/4 lb. raisins
1 grated apple
1 teaspoonful mixed spice
1 tablespoon treacle (molasses)
1/4 teaspoonful salt
1/4 pint cold milk

Mix flour, sugar, breadcrumbs, suet, salt and spice. Add grated apple and fruit. Mix well. Add milk and treacle. Mix well until blended. Scald cloth, dust with flour, place mixture on cloth. Tie securely, leaving room for pudding to swell. Boil steadily for 3 to 4 hours. Remove cloth gently and dry off pudding in oven.

HELPFUL GUIDE

1. Make sure that cloth is well scalded and floured freely. A teacloth will do the job.
2. When tying the cloth be sure to leave enough room for pudding to swell.
3. Place a plate in the bottom of pan and rest the pudding on it after the water has been brought to the boil.
4. The water should be kept boiling all the time and should never be allowed to drop below half the depth of the pudding. It would be wise then to add boiling water about 45 minutes.

The Blueberry Orange Bread Recipe on this clipping is here.