Recipe for Clootie Dumpling

Scottish Recipes > Clootie Dumpling

This dessert dish is usually eaten at Christmas and is a little bit different from Christmas Pudding in that it has a skin. My mother made this years ago, and I was delighted on occasions when I found a wee silver sixpence in my dumpling. If you were to carry on with this tradition these days, you would probably have to add five pence pieces wrapped in greaseproof paper. The cloot or clootie is the cloth that the dumpling is made in.

Clootie Dumpling :

INGREDIENTS

250g plain flour
250g mixed sultanas and currants
125g suet
1 cup of sugar
125g breadcrumbs
1 Packet of mixed spices
5 tablespoons of milk
1 tablespoon of golden syrup

METHOD

Mix all the dry ingredients together in a large bowl. Once blended together, stir in the syrup, and add the milk.

Your mixture should be slightly moist and firm.

The cloot (muslin is good) should have been put in boiling water (to clean), then placed in cold water to cool, and wrung out.

Sprinkle some flour over the cloot and add the mixture. Tie the cloot, but leave some room because the mixture will expand.

Place an upside down saucer in a deep pan (so the mixture doesn't stick to the pan) put in the cloot and add boiling water to almost the top of the mixture, but don't cover it.

Simmer for about 3 hours, remove from pan and untie the cloot. Your dumpling should have a skin around it. Dry off in the oven.


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