Clootie Dumpling – An Original Scottish Recipe
Many Scots around the world have fond memories of their Mothers and Grandmothers making Clootie Dumpling and many still make today. In case you’ve never tried this delicious pudding, here is a traditional Scottish recipe which my Mother used to make regularly (mainly because it could be left over the open fire and it filled us up too!)
Clootie Dumpling
Clootie Dumpling - An Original Scottish Recipe
Recipe from https://www.bbcgoodfood.com/recipes/clootie-dumpling
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 500 g plain flour or plain cake flour
- 200 g beef suet
- 250 g castor sugar
- 250 g raisins
- 250 g sultanas
- 1 tsp ground cinnamon*
- 1 tsp ground allspice
- 1 tsp ground ginger
- ¼ tsp freshly grated nutmeg
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 apple peeled and grated
- 3 tbsp black treacle or golden syrup
- 100 mls whole milk
- • extra plain flour for dusting
- *you could add 3 tsp mixed spice instead of adding the cinnamon allspice, ginger and nutmeg.
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Bring a very large pot of water to the boil, it needs to be big enough and deep enough to allow the dumpling to float.
- Whilst that’s coming to the boil combine all the dry ingredients (flour, sugar, spices, salt, baking powder, dried fruit and beef suet) in a large mixing bowl and In another bowl mix the eggs, milk and black treacle/golden syrup together with the grated apple. Then ass the wet mixture with the dry mixture and mix well until everything is combimed.
- Take your pudding cloth and wet it thoroughly in hot water then wring it out well to remove the excess water. Now lay the cloth on the work top and dust it fairly generously with plain flour.
- Make sure it’s coated evenly. This step is use in most steamed puddings like roly-poly, spotted dick, etc. so that when the pudding mixture touches the floured cloth, it forms a seal to prevent water soaking into the pudding.
- Empty the dumpling mixture on to the cloth and draw up the cloth around it.
- Tie it with string, wrapping the string twice around before tying, don’t forget to leave a small space at the top to allow for the dumpling to expand when cooking.
- Also, leave a good length of extra string to allow you to tie to the pan handle.
- Put the lid on and keep on a low simmer for 4 hours. When the dumpling is ready you can lift it out by the string that was attached to the handle. Remove the cloth and transfer the dumpling to a baking tray.
- Pop the dumpling into a preheated oven 180˚C for about 15 – 20 minutes. Now you will see that the whitish surface of the dumpling has now changed to a nice dark brown crust.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Desserts & Puddings, Recipes
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