Classic Scottish Clootie Dumpling Recipe

If you’ve ever wanted to dive into a bit of Scottish tradition right from your own kitchen, then this Classic Scottish Clootie Dumpling Recipe is exactly what you need. I absolutely love how this hearty, spiced pudding turns out — warm, fruity, and just the right touch of sweet with a slightly sticky, shiny skin. When I first tried making this recipe, I was amazed at how simple it was, and now it has become a family favorite whenever we want something comforting and a bit nostalgic.

this …

Ingredients You’ll Need

These ingredients come together beautifully to create that classic moist, fruity, and spiced dumpling with a slightly sticky treacle glaze. I always look for good-quality dried fruit and fresh apples to keep the flavor bright and authentic.

• Self-Raising Flour: The leavening here helps your dumpling rise nicely, giving a lovely light texture without any extra baking powder needed.
• Caster Sugar: Finely granulated sugar blends seamlessly into the batter, sweetening without graininess.
• Suet (vegetable or beef): This traditional fat is key for that rich, tender crumb, but vegetable suet is a fine substitute if you prefer.
• Breadcrumbs (fresh): They add structure and a bit of absorbency to the mix, keeping it perfectly moist.
• Mixed Spice (Pumpkin Spice): This blend adds the warming notes that make the clootie dumpling comforting and festive.
• Ground Cinnamon: Just a touch gives a depth of subtle warmth coordinating well with the mixed spice.
• Raisins: Sweet and chewy, they bring bursts of flavour in every bite.
• Currants: Smaller and slightly tangier than raisins, these balance out the sweetness beautifully.
• Apple (peeled & grated): Adds moisture and a fresh, fruity zing that brightens the pudding.
• Treacle (Molasses): This dark syrup not only adds sweetness but a deep caramel richness and helps create that signature sticky skin.
• Milk (cold): The liquid to bring everything together—cold milk slows gluten formation helping keep your dumpling tender.

Variations

I love making this Classic Scottish Clootie Dumpling Recipe my own depending on the season or my family’s cravings. Don’t hesitate to tweak the dried fruit mix or spice level to suit your taste.

• Fruit Swap: I sometimes replace raisins and currants with dried cranberries or chopped dried apricots for a tangier, fruitier flavor, and it always gets rave reviews.
• Suet Alternatives: For a vegetarian option, use vegetable suet and add an extra tablespoon of breadcrumbs to maintain texture.
• Extra Spice: Some folks enjoy a pinch of nutmeg or cloves added to the spice mix, which brings a lovely warm aroma perfect for holiday seasons.
• Boozy Boost: For an adult version, soak the dried fruit in a splash of whisky or brandy overnight—trust me, it makes the dumpling taste extra special.

How to Make Classic Scottish Clootie Dumpling Recipe

Step 1: Prepare Your Boiling Pot and Saucer

First things first: place a saucer at the bottom of a large pot and start boiling water to fill it halfway to two-thirds full. This step is key because the saucer prevents the dumpling from sticking to the pot’s base and burning. I always keep an eye to maintain enough water throughout simmering.

Step 2: Mix the Dry Ingredients and Grated Apple

In a large mixing bowl, add your self-raising flour, caster sugar, suet, breadcrumbs, mixed spice, ground cinnamon, raisins, currants, and the peeled, grated apple. Stir them all together well so the fruit and apple are evenly dispersed. This is where you’ll start to smell those beautiful warming spices.

Step 3: Add Treacle and Milk to Form a Sticky Mixture

Now pour in the treacle and cold milk, mixing until everything bonds into a thick, sticky dough. I like to use my hands for this part to really feel the texture—it should be moist but hold together well. Set this aside for a moment, and let’s get the cloot ready.

Step 4: Prepare the Cloot (Cloth) and Shape the Dumpling

Take your cloth (traditionally a clean tea towel or muslin cloth) and dip it into the boiling water to soften it. Carefully remove with tongs and let it cool just enough that it’s warm but safe to handle. Squeeze out excess water—it should be damp but not dripping. Sprinkle a generous layer of flour across the cloth to stop the dumpling from sticking.

Spoon the dumpling mixture into the center of the cloth and shape it roughly into a round ball with your hands. Then gather the cloth edges around it, bringing the corners together and carefully tying it with kitchen string. I learned from my granny to leave a little slack inside so the dumpling can expand while cooking—don’t tie too tight!

Step 5: Simmer the Dumpling Gently for Hours

Place your tied dumpling into the pot of boiling water, making sure it’s fully submerged. Lower the heat to a gentle simmer and cover the pot with a lid. Let it cook slowly for 3 to 3½ hours, topping up with boiling water as necessary to keep it covered. Slow and steady cooking is crucial here, so don’t rush it—you’ll be rewarded with a tender and flavorful pudding.

Step 6: Cool, Dry, and Bake for That Famous Glossy Skin

Carefully lift the dumpling out (watch out, it’s hot!) and rest it on a tray for a few minutes. Then gently cut the string and peel back the cloth to reveal the dumpling. Flip it carefully to remove the cloth from the bottom too. I always let the cloth air-dry while the oven heats.

Preheat your oven to 180°C (160°C for fan ovens, Gas Mark 4). Place the dumpling on a baking tray and pop it in the oven for about 20 to 30 minutes. This step creates the traditional dark, shiny, slightly sticky skin that everyone loves. Your kitchen will smell wonderful!

Step 7: Serve Warm with Custard or Cream

Allow the dumpling to cool just a bit before slicing into wedges. I love serving mine warm with a good drizzle of custard or a spoonful of whipped cream—it’s the perfect cozy treat that comforts every time.

How to Serve Classic Scottish Clootie Dumpling Recipe

Garnishes

I usually keep it simple with a generous dollop of creamy custard or freshly whipped cream because the dumpling’s rich flavors really shine with those. For something a bit different, a drizzle of golden syrup or even a little clotted cream adds a lovely indulgent touch.

Side Dishes

This dumpling pairs beautifully with a cup of strong tea or a glass of dessert wine if you’re feeling fancy. At festive dinners, I’ve enjoyed it alongside mashed turnips or roasted root vegetables, which balance the sweetness with a savory counterpoint.

Creative Ways to Present

For holiday gatherings, I like to serve slices of the clootie dumpling in individual mini ramekins with a drizzle of warm custard poured over right before serving. It feels fancy yet stays homey and welcoming. Another fun idea is to sprinkle a pinch of cinnamon or nutmeg on top of the cream for a festive look.

Make Ahead and Storage

Storing Leftovers

I usually wrap any leftover dumpling tightly in cling film and keep it in the fridge—where it lasts up to 4 days perfect for quick reheats. The flavor actually deepens a bit the next day, making leftovers just as delightful.

Freezing

Freezing works well if you cut the dumpling into portions first, wrap each piece in foil or freezer-safe bags, and freeze for up to 3 months. When I try this, I thaw slices overnight in the fridge before reheating.

Reheating

To reheat, I recommend placing slices of dumpling in a microwave-safe dish covered with a damp paper towel and microwaving gently, or warming in a low oven wrapped in foil to keep moisture in. Always serve warm with a fresh splash of custard or cream to bring it back to life.

FAQs

Final Thoughts

This Classic Scottish Clootie Dumpling Recipe holds a special place in my heart because it connects me with a rich culinary tradition and always fills the kitchen with the smell of warm spice and fruit. I hope you’ll give it a try and discover how rewarding it is to make this unique pudding yourself. Whether for a cozy night in or a festive occasion, it’s a recipe that brings comfort, smiles, and a touch of Scottish magic to your table.

Print