Clootie dumpling recipe

Clootie Dumpling recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Clootie Dumpling recipe is a traditional Scottish dessert that has been passed down through generations. Made with a mix of dried fruits, spices, and suet, this rich and flavorful pudding is wrapped in a cloth (or "clootie") and boiled to perfection. The resulting dumpling is moist, dense, and bursting with sweet and spicy flavors. Perfect for special occasions or as a comforting treat, this recipe is sure to delight anyone with a taste for traditional Scottish cuisine.

Keywords: Clootie Dumpling, Scottish dessert, dried fruits, spices, suet

Clootie dumpling recipe details

Clootie dumpling recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

125 g	beef or vegetable suet
250 g	plain flour
125 g	oatmeal
250 g	mixed sultanas and currants
1 tbsp	golden syrup
75 g	sugar
2 medium	eggs, beaten
1 tsp	ground ginger
1 tsp	baking powder
1 tsp	ground cinnamon
4 tbsp	milk
1 tbsp	flour, to powder the cloth

Instructions

Rub the suet into the flour and add the oatmeal, baking powder, fruit and spices. Blend together and add the eggs and syrup. Stir well and add just enough milk to make a firm dough.

If using a cloth, soften the cloth in boiling water and place it on your work surface. Sprinkle the inside of the cloth liberally with the extra flour. Ease the mixture into the centre of the cloth and bring the corners together, tie with string but leave space for expansion during cooking.

Place a saucer upside down on the bottom of a deep saucepan and place the pudding on top of that. Cover with boiling water and simmer for 3 hours. Top up with more water if the level falls.

If making in a bowl, grease the inside of the bowl generously. Add the mixture but allow one inch, 25mm of space at the top for expansion. Cover with greaseproof paper. Take a length of foil and fold it in half so that its length is at least twice the diameter of the bowl. Make a double fold in the shape of the letter ‘Z’ near the centre and tie the foil to the bowl. The fold will also allow for expansion. Steam, rather than boil, in a steamer for at least 3 hours. Check water levels and top up whenever necessary.

The cooked pudding is traditionally also baked in a hot oven for a few minutes to dry the skin of the pudding.

Slice or cut into wedges to serve, whilst hot. Can also be eaten cold as a snack. It is never served with cream, custard or other accompaniments.

About the recipe:
Sometimes incorrectly spelled ‘Cloutie’, it is Scottish slang for the cloth within which this pudding is made.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a