Ingredients

• 4 cups self-rising flour
• 1 3/4 cups dried currants
• 1 2/3 cups raisins
• 1/4 pound shredded suet
• 1 cup dry bread crumbs
• 1 cup white sugar

• 1 egg, lightly beaten
• 1/2 cup milk
• 1 teaspoon mixed spice
• 1 teaspoon baking powder
• 1 pinch salt
• 1 tablespoon molasses

Directions

1. Bring a large pot of water to boil.
2. Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
3. Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
4. Place the dumpling in the boiling water, reduce 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 150 degree oven until surface is no longer wet. Serve.