Clootie Dumpling

Ready in 5 hours

A very traditional Scottish pudding now, sadly, dying out. People don't take the trouble any more, which is sad.

This is a really delicious (if substantial) treat.

Tip: Another recipe with the exact-same name "Clootie Dumpling" ranks higher.

5 avg, 1 review(s) 100% would make again

Ingredients

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225 grams plain flour; (8oz) plus 25g for sprinkling
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1/4 teaspoon Sea salt
175 grams caster sugar; plus 1 tbsp for sprinkling
100 grams suet; shredded
100 grams sultanas
75 grams currants
75 grams dates; chopped, stoned
50 grams Muscatel raisins
1 large apple or carrot; coarsely grated
1 tablespoon black treacle
1 medium egg, farm-fresh
150 milliliters buttermilk
225 grams clotted cream

Original recipe makes 8

Servings  

Preparation

1. Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple.

2. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give soft mixture with a cake-like dropping consistency.

3. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand.

4. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then to check the water level and top it up if necessary.

5. Preheat the oven to 180C/350F/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off.

6. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky

Notes

In old Scots, a 'cloot' was a cloth and referes to the cloth in which the pudding is cooked. And, instead of being put into the oven to dry, the pudding would be sat on a plate in front of the open fire and rotated from time to time. As kids we used to fight over the 'skin'

Credits

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In old Scots, a 'cloot' was a cloth and referes to the cloth in which the pudding is cooked. And, instead of being put into the oven to dry, the pudding would be sat on a plate in front of the open fire and rotated from time to time. As kids we used to fight over the 'skin' [I posted this recipe.]
danpa 4 years ago
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