Description
Clootie Dumpling is a traditional Scottish steamed pudding made with dried fruits, spices, and suet, wrapped in a cloth (cloot) and boiled to create a moist, dense, and flavorful dessert. Once boiled, it is baked to develop a shiny, darkened skin, making it perfect served warm with custard or cream.
Ingredients
Scale
Dry Ingredients
- 250 g Self-raising Flour (plus extra for dusting)
- 75 g Caster Sugar (Superfine Sugar)
- 50 g Suet (vegetable or beef)
- 30 g Breadcrumbs (fresh)
- 1 tsp Mixed Spice (Pumpkin Spice)
- 1/2 tsp Ground Cinnamon
- 170 g Raisins
- 120 g Currants
Fresh Ingredients
- 1 small Apple (peeled & grated)
Other
- 1/2 tbsp Treacle (Molasses)
- 280 ml Milk (cold)
Instructions
- Prepare Boiling Water: Place a saucer at the bottom of a large pot and fill it halfway to two-thirds full with water. Bring the water to a boil while you prepare the dumpling mixture.
- Mix Ingredients: In a large mixing bowl, combine all the dry ingredients and the grated apple. Stir well to mix thoroughly. Add the treacle and cold milk, mixing until you have a sticky, cohesive mixture. Set aside.
- Prepare the Cloot (Cloth): Dip your cloot into the boiling water, then carefully remove it with tongs and lay it on a flat surface to cool until warm but manageable. Squeeze out excess water, then sift flour over it to lightly coat most of the cloth. Shake off any excess flour.
- Shape Dumpling: Place the dumpling mixture in the center of the floured cloot. Shape it into a rough round ball with your hands. Gather the edges and corners of the cloot together around the mixture, ensuring there are no gaps and leaving some space for the dumpling to expand while cooking. Tie securely with string.
- Simmer the Dumpling: Submerge the dumpling fully in the pre-boiled water, topping up with boiling water if needed. Reduce the heat to a gentle simmer and cover with a lid. Simmer for 3 to 3½ hours. Keep an eye on the water level and add more boiling water as necessary to keep the dumpling submerged.
- Remove and Cool: Carefully lift the dumpling from the pot and place it on a tray to cool briefly. Cut the string and gently peel back the cloot without damaging the dumpling’s skin. Once the top and sides are free, flip the dumpling to remove the cloot from the bottom, then return it to the tray, right-side up.
- Bake to Finish: Preheat your oven to 180°C (160°C fan, Gas Mark 4, or 350°F). Let the dumpling air-dry while the oven heats. Bake for 20 to 30 minutes until the skin darkens and becomes dry and shiny.
- Serve: Remove from the oven and allow to cool slightly. Slice into wedges and serve warm with custard or cream.
Notes
- This traditional Scottish dessert is unique due to its steaming method with a cloth wrap, which keeps the pudding moist and dense.
- Maintaining the water level during simmering is crucial to ensure even cooking and prevent the dumpling from drying out.
- The final bake gives the dumpling a characteristic glossy crust that enhances texture and flavor.
- Allow the dumpling to cool slightly after baking for easier slicing and the best eating experience.
- Use vegetable suet for a vegetarian version.
Nutrition
- Serving Size: 1/12 of dumpling
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 20 mg
