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Scottish Recipes
Clootie Dumpling Recipe

This is a traditional Scottish recipe for a hot pudding. Traditionally served at New Year it has became popular throughout the winter or colder months of the year. Sometimes spelt "cloutie" it is named after the cloth or "clout" that it is boiled in. This recipe has many variants and is often handed down from generation to generation.

Ingredients 4 oz wholemeal flour
6 oz fine brown breadcrumbs
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 oz beef suet, finely chopped (butter may be substituted)
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons black treacle
1 teaspoon ground cumin
4 oz sultanas
4 oz currants
2 eggs
1 large cooking apple
Juice and zest of one lemon
Fresh orange juice to mix
A square of cotton or linen cloth.

Method Boil the cloth for a few minutes and then spread it out on a table and quickly sprinkle with about a tablespoonful of wholemeal flour and tossing the flour to coat the main centre of the cloth quite thickly in order to minimise the mixture sticking to the cloth.

Now turn your attention to the actual mixture itself. Using a bowl, stir the treacle into the eggs and then place into the bowl with all the other ingredients. This should then be mixed to a firm consistency adding water as requried.
Place mixture in the centre of the cloth. Bring up the edges and tie with a string, leaving a little space in order to let the mixture expand. Hold the tied ends and pat the cloth into a round shape. Place the pudding into a pot of boiling water, which should come to approximately halfway or two thrids up the side of the pot (with the bag placed inside). Cover and simmer gently for 4 hours topping up wiht water as required.

Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a wire tray and untie, covering with a plate and reverse it peeling the cloth as you do so. Then place the pudding into a hot oven to dry off the skin.

The pudding is best served warm (having left the pudding to cool for 20 minutes or so) and is then traditionally served with either cream or brandy butter. It is unusual but not unknown for it also to be served with warm custard.
It may also be used the following morning, fried as a breakfast dish or wrapped in silver foil and reheated in a warm oven.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide