Post: Clootie Dumpling
Serves: Many (6-8)
- 4ozs self raising flour
- 4ozs breadcrumbs
- One cup raisins
- One cup sultanas,
- One cup currants
- 1/2 a teaspoon of baking powder
- One teaspoon of ground ginger
- 1/4 teaspoon of grated nutmeg
- One teaspoon of cinnamon
- One teaspoon of allspice
- One cup of sugar
- 1/2 teaspoon salt
- 5 ozs of vegetarian suet, margarine or beef suet
- 1 apple, peeled and grated
- 2 level tablespoons of syrup
- 2 level tablespoons of treacle
- 2 eggs and milk
- Mix all the dry ingredients together, mix all the wet ingredients together. Add the wet to the dry ingredients; the consistency should be soft but not runny.
- Scald the cloth in boiling water, spread out and sprinkle with plenty of flour before lightly shaking off the excess. Place the mixture in the centre of the cloth, gather up the corners, allowing room for expansion, but not too much and tie tightly with string (leaving enough to drape over the rim of the pot to enable lifting the dumpling in and out). Place a plate in the bottom of a large pan, the boiling water should ideally come to about half way up the submerged pudding. Plunge the dumpling into the pan and boil for three hours over a moderate heat.
- Check the water level, and add extra as the level goes down over the cooking time.
- Removing the cloth is the trickiest bit, slowly and carefully does it, as you want to retain the lovely thick skin. Place a large plate underneath the opening and turn the whole pudding upside down.
- You can dry off the pudding in the oven for a short time, or eat as is.
- Serve hot with custard. Serve cold spread with butter and have with a cup of tea. Slice and fry as a breakfast dish or as a breakfast accompaniment with eggs (and bacon if you are so inclined)
(This recipe is slightly adapted from Catherine Laing of North Uist’s post on True Highlands, Nov 6, 2014)