Half-fill a large saucepan for which you have a lid with water, then bring to a boil.

Soak a clean tea towel or cheesecloth in water.

Put the flour in a large bowl with the baking powder and salt.

Whisk in all the spices, then whisk in the sugar.

Add the breadcrumbs, oatmeal and dried fruit to the dry ingredients and whisk through until evenly combined.

Coarsely grate in the suet, apple and carrot, then add the grated citrus zest and stir in.

Put the treacle in a small bowl, add the egg and beat with a fork.

Stir this into the large bowl along with just enough milk to create a mixture that drops off a spoon without being runny.

Wring out the soaked tea towel well, then lightly dust one side with flour.

Drape the tea towel over a medium bowl, then spoon the dumpling mixture into the centre.

Bring the edges of the towel together up and over the top of the dumpling mix, then tie the top of the bundle tightly with string.

Put a heatproof saucer or heat diffuser in the base of the pan of boiling water, then lower in the pudding parcel.

Tie the tails of string taut around the handles at each side of the pot, then cover the pan and leave to cook at a rolling simmer for three hours.

Carefully lift out the dumpling, then unwrap on to a serving dish or tray.

For the full clootie dumpling experience, leave it to cool slightly while you heat the oven to 200C, then put the dumpling in the oven for 15 minutes.

Serve with custard, cream or ice-cream.