Auntie Pheemie's War Time Dumpling - better than Christmas pud?

Irene Dourie, of Dundee, has sent us a recipe that she claims is "lighter than a rich Christmas pudding" but with an ingredients list boasting dried fruit, sugar and suet in equal amounts, it sounds pretty decadent (and tasty) to us. We can only imagine what a treat this would have made during the rationing and austerity years.

Irene writes:

"Auntie Pheemee's War Time Dumpling is a great favourite now handed down to my family and used every Christmas and for birthdays."

Auntie Pheemee's War Time Dumpling

Serves 6

Cooking time 4 hours

Equipment needed:

large pot, 2 pint bowl to cook, large baking bowl

Ingredients:

1 cup self-raising flour

1 cup breadcrumbs

1 cup sultanas

1 cup currants

1 cup suet

1 cup sugar

fairly large grated carrot

1 teaspoon cinnamon

1 teaspoon mixed spice

1/2 teaspoon salt

Mix soft with milk

Mix all dry ingredients and add milk to dropping consistenct, not too runny. Put in the 2-pint bowl. Cover with greaseproof paper or foil and boil for at least 4 hours. Makes a nice light dumpling for Christmas Day. Serve with Carnation milk and sugar if desired.

Thanks, Irene! And to all of you reading this blog, if you try this, or any other Thrifty Kitchen recipes, why not drop us an email at thriftykitchen@independentage.org.uk to let us know how they turned out? Even better, send us pictures of your creations--and keep those recipes coming!