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Desserts >  Scotland >  Clootie Dumpling >

 

Clootie Dumpling

Pudding Dessert

• Water

• 4 C self-rising flour

• 1-3/4 C dried currants

• 1-2/3 C raisins

• 1/4 LB shredded suet

• 1 C dry breadcrumbs

• 1 C sugar

• 1 egg, lightly beaten

• 1/2 C milk

• 1 tsp. mixed spice (allspice, cinnamon, nutmeg)

• 1 tsp. baking powder

• 1 pinch salt

• 1 TBS molasses

Bring a large cooking pot of water to boil. In a large bowl, combine flour, currants, raisins, suet, breadcrumbs and sugar. In another bowl, combine egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture; mix to form a wet dough. Dip a heavy cotton cloth in boiling water; sprinkle with flour. Place dough in the center of cloth; draw opposite corners of cloth together to form a ball, leaving some room for the dumpling to expand. Tie cloth with twine to seal. Place dumpling in the boiling water; reduce heat to a low boil. Cook for about three to four hours, adding more water if necessary. Remove dumpling from the water. Allow to cool before removing the cloth. Place the dumpling in a baking pan and into a 150-degree F oven to dry until dumpling surface is no longer wet. Slice and serve.

 

*Clootie Dumpling image (C) Matt Riggott (2009). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.

 

Related Link:

Food Fare Culinary Collection: Scottish Vivers

 

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