Description
Clootie Dumpling is a traditional Scottish steamed pudding made with a rich mixture of self-raising flour, suet, dried fruits, and spices, wrapped in a cloth and gently simmered before being baked to develop a dark, glossy skin. This comforting dessert, often served with custard or cream, offers a unique texture and deep flavors reminiscent of homely old-world recipes.
Ingredients
Scale
Dry Ingredients
- 250 g Self-raising Flour (plus extra for dusting)
- 75 g Caster Sugar (Superfine Sugar)
- 50 g Suet (vegetable or beef)
- 30 g Breadcrumbs (fresh)
- 1 tsp Mixed Spice (Pumpkin Spice)
- 1/2 tsp Ground Cinnamon
- 170 g Raisins
- 120 g Currants
Fresh Ingredients
- 1 small Apple (peeled & grated)
Other Ingredients
- 1/2 tbsp Treacle (Molasses)
- 280 ml Milk (cold)
Instructions
- Prepare the boiling water: Place a heatproof saucer at the bottom of a large pot and fill the pot halfway to two-thirds full with water. Bring the water to a boil while you prepare the dumpling mixture.
- Mix the dumpling ingredients: In a large bowl, combine all dry ingredients and the grated apple thoroughly. Stir in the treacle and cold milk until you get a sticky, cohesive mixture. Set aside as you prepare the cloth.
- Prepare the cloot (cloth): Dip the clean cloth into the boiling water using tongs. Remove it carefully and let it cool slightly until warm but safe to handle. Squeeze out excess water and spread the cloth flat on a work surface. Dust it generously but not completely with flour, then shake off any excess.
- Form the dumpling: Transfer the sticky mixture into the center of the floured cloth. Shape it roughly into a round mound using your hands. Gather the edges of the cloth up and pull them together, ensuring there are no gaps but without pulling the dumpling too tight—allow space for expansion. Tie securely with clean string.
- Simmer the dumpling: Place the wrapped dumpling into the pre-boiled water, making sure it is fully submerged (top up with boiling water if needed). Reduce heat to a gentle simmer, cover with a lid, and cook for 3 to 3½ hours. Regularly check the water level and add more boiling water to keep the dumpling submerged.
- Remove and cool: After cooking, carefully take the dumpling out and place it on a tray to cool briefly. Cut and remove the string, then gently peel back the cloth, taking care not to remove the dumpling’s skin. Flip the dumpling with a plate to remove the cloth from the bottom side. Return the dumpling to the tray upright.
- Dry and bake: Preheat the oven to 180°C (160°C fan, Gas Mark 4, 350°F). Let the dumpling air-dry while the oven heats. Bake the dumpling for 20 to 30 minutes until the skin darkens and becomes dry and shiny.
- Serve: Allow the dumpling to cool slightly before slicing into wedges. Traditionally, serve with custard or cream for a rich, comforting dessert.
Notes
- Clootie Dumpling is a uniquely Scottish dessert with a distinctive steaming and baking method that results in its signature texture and flavor.
- Use a clean, thin cotton cloth (cloot) suitable for boiling to wrap the dumpling effectively.
- Keep the water level topped up during simmering to ensure the dumpling cooks evenly.
- Dumpling can be made with either vegetable or beef suet according to preference.
- Leftovers can be stored refrigerated and gently reheated before serving.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
