Clootie dumpling recipe

Scotland’s traditional suet pudding is rich with suet, spices and dried fruit and it’s the perfect pud for celebrating Burn’s Night or Hogmanay. To find out more about its history and traditions, click here.

Ingredients

  • 175 g Wholemeal bread
  • 175 g Self-raising flour, plus extra for dusting
  • 1 tsp Baking powder
  • 175 g Beef suet
  • 175 g Sultanas
  • 100 g Currants
  • 100 g Soft light brown sugar
  • 1 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1 tsp Allspice
  • 2 tbsp Golden syrup
  • 250 ml Whole milk
  • 6.2 oz Wholemeal bread
  • 6.2 oz Self-raising flour, plus extra for dusting
  • 1 tsp Baking powder
  • 6.2 oz Beef suet
  • 6.2 oz Sultanas
  • 3.5 oz Currants
  • 3.5 oz Soft light brown sugar
  • 1 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1 tsp Allspice
  • 2 tbsp Golden syrup
  • 8.8 fl oz Whole milk
  • 6.2 oz Wholemeal bread
  • 6.2 oz Self-raising flour, plus extra for dusting
  • 1 tsp Baking powder
  • 6.2 oz Beef suet
  • 6.2 oz Sultanas
  • 3.5 oz Currants
  • 3.5 oz Soft light brown sugar
  • 1 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1 tsp Allspice
  • 2 tbsp Golden syrup
  • 1.1 cups Whole milk

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 190 mins
  • Serves: 10

Step-by-step

  1. Blitz the wholemeal bread in a food processor to make breadcrumbs and place in a large mixing bowl. Sift in the self-raising flour and baking powder. Stir in the suet, sultanas, currants, sugar and spices. Add the golden syrup and milk and stir to make a soft but not sloppy mixture. Set aside.
  2. Boil a 50cm x 50cm square of muslin or cotton for 2 minutes, then lift out of the pan with tongs, squeeze out some of the water and spread the cloth out on your work surface. Sprinkle with 2 tbsp flour to coat the centre of the cloth.
  3. Heap the dumpling mixture in the centre of the cloth and pat into a rough round. Draw up the cloth's edges to loosely hold it together, but leave a little room for expansion. Tie up securely with string.
  4. Place an upside-down saucer in a large pan and put the clootie dumpling on top of it. Cover with boiling water and a lid and gently boil for 3 hours, topping up the water as necessary.
  5. Preheat the oven to gas mark 8/230°C/fan oven 210°C. Lift the dumpling out of the water and drain in a colander for a few minutes. Untie and carefully peel back the cloth - the dumpling should have formed a grey skin. Turn the dumpling out onto a baking tray and bake in the oven for 5-10 minutes to dry off the skin. Rest for 5 minutes, then serve in slices with custard or cream.

Also worth a look

Sussex pond pudding

Henry Dimbleby’s custard

Claire Ptak & Henry Dimbleby’s spotted dick

Gary Kingshott’s sweet Yorkshire pudding

 

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