A traditional Scottish recipe for a steamed pudding, steamed in a cloth or 'clout', which is normally served at celebrations such as Christmas, New Year, Halloween and also other special occasions.
Cloutie Dumpling (also known as Clootie Dumpling)
This is a dumpling boiled in a cloth (known in Scotland as a clout). Cloutie Dumpling is a traditional Scottish favourite for Halloween, Christmas, Hogmanay (New Year's Eve) and special occasions. When preparing Cloutie Dumpling for Christmas, Scottish cooks often wrapped small coins, silver sixpence or threepenny bits, in greaseproof paper and added them to the mixture for luck, although it is often wise to let the people eating the pudding know of this. A trip to the dentist for a broken tooth is not the best outcome of a celebration!
This pudding is different to traditional steamed puddings, in that when made properly it will have a skin around it.
This is a delicious and traditional Scottish pudding which can be eaten either hot or cold with jam and custard, cream or even brandy butter.
Leftover dumpling can be served cold or an easy method of re-heating the leftover pudding is to fry slices in a little butter. Traditionally leftover slices are also served as part of a full breakfast and are delicious when fried in butter and served with eggs, sausage, bacon and black pudding for a lazy "morning after" the celebrations breakfast.
Ingredients:
- 12 oz flour (or half flour and half breadcrumbs)
- 6oz shredded beef suet
- 6oz moist sugar
- 4oz currants
- 4oz sultanas
- 2tsp ground cinnamon or mixed spices
- 1tsp bicarbonate of soda
- 1 egg (optional)
- Buttermilk or thick sour milk to mix
Equipment:
- Cloth for the pudding, a large tea towel or white pillowcase, scalded in boiling water beforehand is ideal
- String for tying the pudding cloth
- Tongs for lifting the pudding from the pan
- Heavy pan with tight fitting lid
- Coins to add to pudding (Optional) plus greaseproof paper to wrap them
Method:
- Mix the dry ingredients together in a basin
- Stir in enough buttermilk to make a thick batter - of dropping consistency
- Dip a pudding cloth into boiling water and wring it out
- Dredge the pudding cloth lightly with flour and sink it into a bowl large enough to hold the mixture
- Spoon in the batter (The bowl will give it a round shape, like a dumpling)
- Gather up the cloth, making sure the folds are evenly distributed
- Tie up tightly with string, but leave room for the dumpling to swell (at least a quarter again of the total)
- Place an old, thick plate in the bottom of a large pan
- Lift the dumpling onto the plate and pour in boiling water to cover
- Cover the pan tight
- Boil for around three hours, replenishing water when necessary. The pudding must be kept covered in water at all times
- Untie the dumpling and turn onto heated serving dish
- When removing the cloth take care not to break the skin of the dumpling
- Dredge with castor sugar and serve with hot custard
Optional Extras:
- The spices may be varied to taste
- Oatmeal may be substituted for breadcrumbs
- Ale may be used instead of milk, also remember to omit the egg and spices as well
- Currants may be soaked in whisky overnight for a fuller flavour
For delicious party desserts with chocolate and liqueur, see also: Decadent Desserts
and two traditional recipes, with an alcoholic kick, from Edinburgh
or for Skirlie, Scottish Stuffing and Cullen Skink, Haddock Chowder, see Two Scottish Recipes
Some further traditional recipes for Cloutie Dumpling, one of which can be made in a few minutes in the microwave: Further two recipes
Recipe for microwave clootie
Dawn Denmar - Studying for a BA in Journalism and History, Dawn's innate curiosity about life has led to articles covering a range of topics and ...
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