Scottish Recipe 013 - Clootie Dumpling
Scottish Recipe 013 - Clootie Dumpling
Ingredients:
| Imperial | Metric | American | |
| Self-raising flour or flour sifted with 4 tsp baking powder | 1 lb | 450 g | 4 cups |
| Beef suet (shredded) | 4 oz | 100 g | 1 cup |
| Pinch of salt | |||
| Mixed spice | 2 tsp | 2 tsp | 2 tsp |
| Ground ginger | 2 tsp | 2 tsp | 2 tsp |
| Cinnamon | 2 tsp | 2 tsp | 2 tsp |
| Sugar | 4 oz | 100 g | 1 cup |
| Currants | 1 lb | 450 g | 4 cups |
| Sultanas | 1 lb | 450 g | 4 cups |
| Semolina | 1 oz | 25 g | 2 tbsp |
| Egg | 1 | 1 | 1 |
| Treacle | 2 tbsp | 2 tbsp | 2 tbsp |
| Golden syrup | 1 tbsp | 1 tbsp | 1 tbsp |
| Milk | 1/2 pint | 250 ml | 1 cup |
| Carrot, grated | 1 | 1 | 1 |
| Apple, grated | 1 | 1 | 1 |
Method: First mix together all the dry ingredients, including the fruit. Add the egg and milk, stirring well to make a soft batter; then add remaining ingredients.
Dip a clean tea towel into boiling water and sink it into a basin large enough to hold the batter.
Dredge the towel lightly with flour, pour in the mixture and gather up the cloth. Make sure that the folds of the cloth are evenly distributed, then tie it tightly with string, allowing room for the dumpling to swell. Stand on a plate or saucer in a large saucepan and pour in enough boiling water to cover. Boil steadily for 4 hours, checking the water at intervals.
Turn out carefully on a heated serving dish and dredge with caster sugar. Serve with hot custard.
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