Smiddy Dumpling


1 cup water
1 cup caster sugar
12 oz (350g) sultanas
1 tsp mixed spice
1 tsp bicarbonate of soda
4 oz (100g) margarine
1 carrot, finely grated
1 cup S. R. flour
1 cup plain flour
2 eggs, well-beaten


1. Put water, sugar, sultanas, spice, bicarbonate of soda, margarine and carrot into a pan.
2. Bring to the boil, simmer for 2 minutes and allow to cool.
3. Add flours and eggs to cooled mixture and mix well.
4. Spoon mixture into a greased and base-lined 2 lb loaf tin.
5. Bake in a pre-heated oven 150°C/300°F/Gas 3 for 1 – 1½ hours.

Katy-Ann Forteith, Oban