Today, we're diving into the heart of Scottish culinary heritage with this classic Clootie Dumpling Recipe. This traditional steamed pudding, bursting with dried fruits, spices, and the unique addition of suet, is wrapped in a cloth (or "cloot") and gently simmered for hours, resulting in a deliciously rich and comforting dessert. Perfect for festive celebrations or a cosy family gathering, this Clootie Dumpling is sure to become a cherished favourite.
The term "Clootie" comes from the Scots word for cloth, "cloot," which plays a crucial role in the dumpling's preparation. The method of wrapping the mixture in a cloth and simmering it dates back centuries and has been a staple in Scottish households, especially during celebrations like Hogmanay or Burns Night. This cooking technique gives the dumpling its distinctive skin and imparts a wonderful depth of flavour and texture.
Clootie Dumpling can be served in a variety of delightful ways:
To store any leftover Clootie Dumpling:
To reheat your Clootie Dumpling while maintaining its delicious flavour and texture:
We hope you enjoy making and savouring this traditional Clootie Dumpling as much as we do! It's a delightful way to experience a piece of Scottish heritage and share a hearty, comforting dessert with loved ones. We'd love to hear about your experience with this recipe—please leave a comment below and let us know how it turned out. Don't forget to share this recipe with your friends and sign up for our newsletter for more delightful culinary adventures!
Experience the rich and comforting flavours of a classic Clootie Dumpling, a traditional Scottish steamed pudding. Filled with dried fruits, warming spices, and suet, this dessert is wrapped in a cloth and simmered to perfection. Whether served warm with custard, cream, or ice cream, or enjoyed fried for breakfast the next day, this Clootie Dumpling is a delightful treat steeped in Scottish heritage.
Place a large piece of muslin or a cotton dish towel in boiling water.
Once cool enough to handle, wring out the excess water.
Lay the cloth on a clean surface and sprinkle with flour.
In a large mixing bowl, sieve the plain flour, bicarbonate of soda, mixed spice, ground cinnamon, ground ginger, and sea salt.
Stir in the caster sugar, suet, sultanas, currants, raisins, and grated apple.
In a separate bowl, mix the black treacle, marmalade, beaten egg, and buttermilk.
Pour the wet mixture into the dry ingredients and stir until well combined.
Place the mixture into the centre of the prepared cloth.
Gather the edges of the cloth and tie securely with string, leaving some room for the dumpling to expand.
Place a heatproof plate or trivet in the bottom of a large pot.
Place the dumpling on top, knotted side up.
Pour enough water to almost cover the dumpling.
Cover the pot with a lid and simmer gently for 3 hours, checking occasionally to ensure the water level remains high enough. Top up with boiling water if necessary.
Preheat the oven to 180°C (356°F).
Carefully remove the dumpling from the pot and place it in a colander to drain.
Briefly dip the dumpling in cold water to prevent sticking.
Remove the cloth and place the dumpling on an ovenproof dish. Bake for 15 minutes to dry the skin.
Slice the dumpling and serve warm with custard, cream, or ice cream.
Alternatively, fry slices the next day and serve with breakfast.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
