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Mix all dry ingredients, then add grated apple, beaten eggs, treacle and a splash of milk. Mix together adding more milk when necessary to make a sticky, stiff dough.
I used a Muslin cloth as I found the square shape worked better than a teatowel. Lay it in sink and pour over boiling water. Move it to your worktop, dust with flour then place your dough in the middle. Gather the cloth up to make a loose parcel and tie securely with string. Your dumpling needs room to expand so don't wrap too tightly!
Put a plate or a trivet in the bottom of your pan, place the clootie dumpling on top and fill to almost cover with boiling water. Bring to a simmer, cover and leave for 3 and a half hours, keep checking and top up the water when necessary.
Once cooked, carefully lift your dumpling out, remove the muslin and place on a non stick oven tray. Now you need to 'skin' it. Bake in a preheated oven at 170c (fan) for 10-15 mins until you can see the skin has formed. You can serve straight away with custard or cool and slice the next day.