Scottish Clootie Dumpling Recipes

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TRADITIONAL SCOTTISH CLOOTIE DUMPLING



Traditional Scottish Clootie Dumpling image

The easy fruit-spice laden clootie dumpling recipe makes the renowned traditional pudding that is an intrinsic part of any Scottish celebration.

Provided by Elaine Lemm

Categories     Dessert

Time 3h50m

Yield 6

Number Of Ingredients 14

4 ounce/125 grams suet
8 ounces/250 grams flour (plain or all-purpose, plus 1 tablespoon for the cloth)
4 ounce/125 grams oatmeal
4 ounces/125 grams sultanas
4 ounces/125 grams currants (dried)
3 ounces/75 grams sugar
1 teaspoon baking powder
1 teaspoon ginger (ground)
1 teaspoon cinnamon
2 eggs (lightly beaten)
1 tablespoon golden syrup
4 tablespoons milk
1 tablespoon caster sugar
For Serving: custard or ice cream

Steps:

  • Gather the ingredients. Bring a tea kettle of water to a boil.
  • In a large mixing bowl, rub the suet into the flour until it resembles cornmeal. Add the oatmeal, sultanas, dried currants, sugar, baking powder, ginger, and cinnamon. Stir well.
  • Add the beaten eggs and the golden syrup. Stir thoroughly.
  • Add the 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 a clean 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 center 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 clootie onto the saucer and cover with boiling water. Cover with a lid and simmer for 3 hours. Check that the water is not boiling dry from time to time and add water if needed.
  • Once cooked, carefully remove the dumpling from the water. Remove the cloth then sprinkle the dumpling with a little caster sugar . Preheat the oven to 225 F/100 C.
  • Bake for 30 minutes, or until a shiny skin forms. If you wish to be more traditional, then dry the sugar-covered dumpling in front of an open fire.
  • Slice and serve the clootie dumpling with custard or ice cream. Enjoy!

Nutrition Facts : Calories 557 kcal, Carbohydrate 83 g, Cholesterol 77 mg, Fiber 4 g, Protein 9 g, SaturatedFat 12 g, Sodium 119 mg, Sugar 42 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g

CLOOTIE DUMPLING



Clootie Dumpling image

My Grandmother's recipe and she would have been 100!

Provided by Jill Barrett

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 3h50m

Yield 8

Number Of Ingredients 12

4 cups self-rising flour
1 ¾ cups dried currants
1 ⅔ cups raisins
¼ pound shredded suet
1 cup dry bread crumbs
1 cup white sugar
1 egg, lightly beaten
½ cup milk
1 teaspoon mixed spice
1 teaspoon baking powder
1 pinch salt
1 tablespoon molasses

Steps:

  • Bring a large pot of water to boil.
  • Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
  • Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
  • Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 124.6 g, Cholesterol 34.1 mg, Fat 15.8 g, Fiber 5.1 g, Protein 11.2 g, SaturatedFat 8.1 g, Sodium 959.6 mg, Sugar 49.3 g

CLOOTIE DUMPLING



Clootie dumpling image

This traditional steamed Scottish pudding is made with dried fruit and spices. Enjoy on Burns night with a wee dram and custard or ice cream to serve

Provided by Sara Buenfeld

Categories     Dessert

Time 3h55m

Number Of Ingredients 18

sunflower oil or butter for greasing
175g fresh white breadcrumbs
175g self-raising flour, plus extra for dusting
175g beef suet or vegetarian alternative
100g dark soft brown sugar
½ tsp salt
1 tsp mixed spice
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarbonate of soda
100g currants
175g sultanas
2 tbsp black treacle or golden syrup
150ml milk
1 large egg
2 long lengths of baking parchment
a large tea towel, baking cloth (we used one from Waitrose) or square of muslin
string

Steps:

  • Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
  • Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
  • Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
  • Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.

Nutrition Facts : Calories 499 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.17 milligram of sodium

CLOOTIE DUMPLING RECIPE



Clootie Dumpling Recipe image

A Clootie Dumpling is a Scottish dessert traditionally made of dried fruit, spices, oatmeal or breadcrumbs, flour, and beef suet. It's boiled in a cloth, called a "cloot", hence the name. Cooking a Clootie Dumpling means filling your home with an amazing spicy aroma, surpassed only by the delicious taste once it's ready to eat! 

Provided by Phil & Sonja

Categories     Sweet Recipes

Time 3h45m

Number Of Ingredients 14

200g Plain Flour - additional flour will be required for flouring the cloth and surface of the pudding
125g Oatmeal
150g Suet / Unsalted Butter
125g Dark Brown Sugar
1 Tsp Ground Ginger
1 Tsp Ground Cinnamon
1 Tsp Mixed Spice
1 Tsp Baking Powder
1 Tsp Bicarbonate of Soda
3 Tbls Black Treacle
2 Eggs (Medium)
150g Milk - To be used as required
125g Currants
125g Sultanas / Rasins

Steps:

  • Take a large mixing bowl and add the flour, oatmeal, suet or butter, sugar, spices, currants, sultanas/raisins, baking powder, bicarb and treacle.
  • Next, add the treacle and the eggs and mix together slowly. It will start to form a large sticky ball, and you may want to get your hands in now to help it come together!
  • You can add a little milk if the mixture seems dry. We usually add between 75-150ml so only do a small amount at a time.
  • Take your Clootie Dumpling cloth or "Cloot" and put it in the colander in the sink. Pour boiling hot water over the cloot, covering it thoroughly.
  • Wait for it to cool enough to handle and squeeze out any excess water and place the cloth on a clean surface.
  • Once your cloot is laid out sprinkle the entire surface of your cloot with a thin and even layer of flour. You can shake off any excess carefully into the sink. Your aim, once the cloot is tightly tied, is to have the floured cloot touch the whole surface of the dumpling, transferring the flour from the cloth to the pudding.
  • Take your ball-shaped dumpling and gently place it in the centre of the cloot.
  • Cut a long piece of string, roughly half a metre in length.
  • Draw up the corners and edges of the cloth together to the top of the dumpling.
  • Take your string and tie your cloth's edges and corners together tightly roughly in the centre of the length of string, leaving a little space between the top of the dumpling and your knot to allow the pudding to expand.
  • Place a small plate upside down in the base of your pot, this should be able to withstand heat.
  • Lift your newly tied clootie dumpling and carefully place it into your pot.
  • Tie the dumpling to any panhandles on either side using the excess string.
  • Tip boiling water around your dumpling until the dumpling is submerged up to the knot. Your dumpling may float a little, this is perfectly fine.
  • Place the lid of your pan on at a slight angle allowing for steam to escape and set the heat to keep the water gently simmering.
  • Leave to simmer for 3 hours. The water level should cover your dumpling at all times so do add more boiling water to make sure it's completely covered if required.
  • Once your dumpling is cooked take your colander and place it in your sink. Carefully take your dumpling out of the pot and place it in the colander allowing any excess water to drain off. Make sure you don't move the cloth from the surface of the dumpling at this stage as you may rip the skin.
  • Preheat your oven to 180°C or 356°F, approx gas mark 4.
  • Once drained pick the dumpling up by the knot (carefully as it'll be hot) and place on a large chopping board or clean heat proof surface.
  • Using a sharp knife or scissors and cut the string at the top of the cloot.
  • Very carefully peel back the cloot from the dumpling. it is crucial at this stage that you don't remove the skin formed by the flour. We used the back of a spoon to help keep the skin attached.
  • Once the cloot is removed, place your dumpling on your baking tray knot side down and pop it into your oven for 5 -10mins or until the skin has darkened. Don't be tempted to leave it in too long as this can dry out the dumpling.
  • Serve with custard or cream!

Nutrition Facts : Calories 728 calories, Carbohydrate 108 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 29 grams fat, Fiber 5 grams fiber, Protein 12 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 159 grams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

MICROWAVE CLOOTIE DUMPLING



Microwave Clootie Dumpling image

This recipe has been tried and tested by my friends, family and work mates. They never expect it to work as traditional dumpling take hours of steaming. This takes about 10 minutes. Tastes authentic or I would not use it, or be asked for copies of it, so often. Very quick and easy. A cheats delight.

Provided by bevs kitchen

Categories     Dessert

Time 10m

Yield 1 large dumpling

Number Of Ingredients 10

1/2 pint water
1 tablespoon mixed spice
1 tablespoon cinnamon
1 lb mixed fruit
4 ounces white sugar
1/2 lb margarine or 1/2 lb butter
1 tablespoon black treacle
2 eggs, beaten
1/2 lb plain flour
1 teaspoon bicarbonate of soda

Steps:

  • Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle.
  • Bring to a boil and simmer for 1 minute only; remove from the heat.
  • Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry.
  • Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets.
  • Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap.
  • Each microwave is different and, depending on size and power, you will have to use your own judgement.
  • They are ready when a skewer comes out clean and feels firm on top.
  • Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.

Nutrition Facts : Calories 3562.8, Fat 195.4, SaturatedFat 41.5, Cholesterol 372, Sodium 3575.8, Carbohydrate 420.7, Fiber 18.9, Sugar 125.4, Protein 44.8

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