Traditional Scottish Clootie Dumpling Recipes

CLOOTIE DUMPLING

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.

CLOOTIE DUMPLING RECIPE

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!

CLOOTIE DUMPLING

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.