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1
Blitz the wholemeal bread in a food processor to make breadcrumbs and place in a large mixing bowl.
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2
Sift in the self-raising flour and baking powder.
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3
Stir in the suet, sultanas, currants, sugar and spices.
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4
Add the golden syrup and milk and stir to make a soft but not sloppy mixture.
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5
Set aside.
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6
Boil a 50cm x 50cm square of muslin or cotton for 2 minutes, then lift out of the pan with tongs, squeeze out some of the water and spread the cloth out on your work surface.
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7
Sprinkle with 2 tbsp flour to coat the centre of the cloth.
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8
Heap the dumpling mixture in the centre of the cloth and pat into a rough round.
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9
Draw up the cloth's edges to loosely hold it together, but leave a little room for expansion.
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10
Tie up securely with string.
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11
Place an upside-down saucer in a large pan and put the clootie dumpling on top of it.
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12
Cover with boiling water and a lid and gently boil for 3 hours, topping up the water as necessary.
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13
Preheat the oven to gas mark 8/230C/fan oven 210C.
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14
Lift the dumpling out of the water and drain in a colander for a few minutes.
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15
Untie and carefully peel back the cloth - the dumpling should have formed a grey skin.
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16
Turn the dumpling out onto a baking tray and bake in the oven for 5-10 minutes to dry off the skin.
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17
Rest for 5 minutes, then serve in slices with custard or cream.
