A traditional dessert pudding called clootie dumpling is made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup.
Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried near the fire or in an oven. Recipes vary from region to region e.g. in North Fife and Dundee it is not common to use breadcrumbs but the use of treacle is common.
- 125 g suet
- 250 g plain flour (all-purpose flour)
- 125 g oatmeal
- 225 g mixed sultanas and currants
- ¾ tablespoon golden syrup
- 75 g sugar
- 2 eggs, lightly beaten
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 tablespoons milk
- 1 tablespoon flour for the cloth , the cloot
- In a large baking bowl, rub the suet into the flour. Add the oatmeal, baking powder, sugar, dried fruits, ginger, and cinnamon. Stir well then add the beaten eggs and the golden syrup. Stir thoroughly and add milk, a little at a time, to bind the ingredients together to create a firm dough. Be careful not to over mix or make the mixture too sloppy, it should be firm to the touch.
- Put the clootie cloth into the sink, pour a kettle of boiling water over, and once cool enough to touch, ring the cloth out. Place the cloth on your work surface and sprinkle with flour.
- Place the dumpling mixture into the centre of the clootie, gather up the edges of the cloth and tie up but not too tightly; leave a little room for the dumpling to expand.
- Place a saucer or tea plate upside down into a large cooking pot. Place the tied cloot onto the saucer, cover with boiling water, cover with a lid and simmer for 3 hours. From time to time check that the water is not boiling dry and top up if needed.
- Once cooked, carefully remove the dumpling from the water. Remove the cloth then sprinkle the dumpling with a little caster sugar and place into an oven at 100°C for 30 minutes, or until shiny skin forms. If you wish to be more traditional, then dry the sugar-covered dumpling in front of an open fire.
- Serve the clootie dumpling with custard or ice cream, to which you can add a little whisky or Drambuie to create a perfect match.