Desserts
Clootie Dumpling
The Quirky Foodster Team
Ingredients
- 250g (2 cups) plain flour
- 125g (1 1/4 cups) fresh breadcrumbs
- 125g (1/2 cup) suet or cold grated butter
- 150g (3/4 cup) mixed dried fruit (sultanas, raisins, currants)
- 100g (1/2 cup) soft brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 tbsp golden syrup or black treacle
- 200ml (3/4 cup plus 2 tbsp) whole milk
- 1 large cloth (cloot) or muslin, for wrapping
Method
- Mix the flour, breadcrumbs, suet, dried fruit, sugar, baking soda, cinnamon and ginger together in a large bowl.
- Warm the syrup and milk together gently and stir into the dry ingredients to form a soft, sticky batter.
- Dip the cloth into boiling water, wring out and lay flat, dusting the centre generously with flour.
- Spoon the mixture into the centre of the cloth, gather the edges and tie securely with string, leaving room for expansion.
- Lower into a large pot of boiling water, cover, and simmer gently for 3 hours, topping up water as needed.
- Lift out, untie, and turn the dumpling out onto a wire rack. Leave to dry slightly, then slice to serve.
Introduction: Clootie dumpling takes its name from the 'cloot', or cloth, in which the spiced fruit pudding is wrapped and boiled for several hours.
Cultural Background: Clootie dumpling takes its name from the 'cloot', or cloth, in which the spiced fruit pudding is wrapped and boiled for several hours. A dense, treacly relative of Christmas pudding, it was traditionally made for Hogmanay, Christmas and family celebrations, often finished by frying slices in butter the following day for a rich, crisp-edged treat.
Tips: Leave enough slack when tying the cloth, the dumpling expands considerably as it cooks. Fry leftover slices in a little butter the next day for a classic crisp-edged breakfast treat.
Variations: Steam in a greased pudding basin covered with foil instead of a cloth for a more modern, easier method. Add the zest of an orange to the mixture for a brighter, more fragrant flavour. Vegetarian suet is widely available and can be used in place of animal suet with no change to the method.
Storage: Wrap cooled dumpling in foil or cling film and store in a cool place or fridge for up to a week.
Reheating: Reheat sliced portions by steaming for 15 minutes or frying gently in butter until warmed through.
Nutrition: Calories: 340 kcal, Protein: 6g, Carbs: 58g, Fat: 10g, Fibre: 3g
FAQs:
Q: What is a cloot?
A: A cloot is simply the Scots word for cloth, referring to the muslin or cotton cloth the pudding is traditionally boiled in.
Q: Can I make this without suet?
A: Cold, coarsely grated butter can be used in place of suet for a similar texture, though the flavour will be slightly different.
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