The Clootie Dumpling Recipe or as it is sometimes spelt "Cloutie", gets its name from the "clout" or cloth in which it was traditionally boiled. This is a favourite all year round, but especially at Christmas, alongside Christmas Cake.
The other famous dried fruit dish which is traditionally served at Hogmanay is Black Bun which is encased in pastry and cooked in the oven. If you're planning a Scottish celebration and want to include this recipe, but aren't so keen on haggis, why not try this simple Roast Turkey Recipe or a delicious
Roast Venison for your main course.
However, if YOU have a Scottish Recipe you'd like to share with others on this site, please contribute HERE
By the way, if you live in North America or Canada and want to try out different Scottish Food without having to make it, there are a number of delicious products you can buy that are Made in US. These can be shipped to you direct.
However, back to the Clootie Dumpling Recipe - there have been many variations over the years, as cooks have experimented. Here's a couple.
The Clootie Dumpling Recipe below is one given to me by friend Susan. I first met her when she and her husband lived in Fife. I have to confess that the first time I tried to make it (years ago), I obviously didn't follow her Clootie Dumpling Recipe exactly! I forgot to 'wet' the cloth - and needless to say - it didn't turn out quite as I had hoped! It was one awful sticky mess.
Susan and her husband Howard run a wonderful Bed and Breakfast in Inveraray on the west coast of Scotland. A great place to stay if you are in that part of Scotland.
I can't promise that her Clootie Dumpling Recipe will be on the Menu, but I CAN promise you will be made very welcome! Check out the website for their Bed and Breakfast
Clootie Dumpling and Jug of Custard
Susan said, "My clootie dumpling recipe is probably pretty basic, as you can do all sorts of fancy variations - I remember my Aunt May adding treacle and grated carrots and chopped up apple with all the other bits, but it still tastes good."I'll vouch for that, Susan!
Clootie Dumpling Recipe
Recipe by Susan Spicer
1 lb Self Raising Flour
1 lb Fruit (sultanas, raisins)
4 oz Atora suet
1 cup Sugar
2 pkts Mixed Spices (wee tubs about 28 – 32mgs)
Approx. ¾ pint Cold Water
Mix all dry ingredients in a large bowl then add water a bit at a time, sometimes it doesn’t need the lot, sometimes it does!
Take your WET muslin cloth (about 0.5m2) soaked in cold water and wrung out
Lay it out flat on surface and shake flour over the area the dumpling will be in (this is important as this waterproofs your cloth!)
Pour your mix into the middle and shake some flour over the top - the thicker the covering the thicker the skin!
Gently gather together all the edges of your cloth and pull into the middle – hold tight with no gaps to let the water into the clootie.
Leave about a 25cm distance between the top of the dumpling and your hand and get someone to tie a string really tightly around below your fist. (This gives the dumpling room to grow and expand!).
Make sure you have a big pot of boiling water with either a trivet or an upside down saucer in the bottom (so it doesn’t stick to the pot!).
Gently lower the clootie into the pot and keep the water boiling (always keep the kettle filled and boiled ready to top it up.
Water should be quite high in the pot but not covering the top/centre of the dumpling) and lay a wooden spoon over the top of the pot and drape the excess cloth over it for at least the first 20 minutes boiling (if it lies on top of the dumpling it can make the top soggy!).
Boil for 2 ¼ hours with a lid on –keep checking and topping up water (or if using a pressure cooker 20 mins pre-steam then 50 mins low pressure).
When the times up, lift it very carefully onto a plate that can take the heat, untie the string (very hot, ouch, ouch!!).
Very gently take the clootie off, lay a plate on its head and invert it to remove the cloth from the bottom. (again very carefully or you lose the skin!)
Put it in a low heat oven for about 20-30 mins just to dry it off.
Remove it to let it cool off - if you can leave it that long, yummy, yummy!!!!!!!!
Wash out the cloth while you’re waiting and then it’s ready for the next time!
Clootie with custard
Seven Cup Pudding
Another good friend of mine, Myrtle, also makes delicious 'Dumpling', and has kindly agreed to let me share it with you.
She said, "I am a fraud. Yes, I make a dumpling - but I steam it in a bowl!!! It's called "7 cup Pudding", it was my Mum's recipe. It's easy to make.
A cup or a mug of the following:-
Self Raising Flour
Sugar Bread crumbs
1 tsp of soda bicarb (or two if using a mug)
egg 1 tsp of cinnamon
1 tsp of mixed spice (2 if using a mug)
Mix everything together
Place in a bowl suitable for steaming
cook (steam) for 3/4 hrs depending whether a cup or mug has been used.
Thank you, Myrtle, I'm sure your clootie dumpling recipe will now be enjoyed by others throughout the world.
Don't forget if you are in USA, you can buy a number of Scottish Food Products that are Made in US
If you've enjoyed the Clootie Dumpling recipe - see also the following pages:-
Easter Sunday Menu - Have a look at the recipes I've chosen for Easter Sunday - Cream of Carrot & Coriander Soup, Roast Lamb, followed by profiteroles. Valentine's Meal - Try the recipes I've chosen for Valentine's Day - starting with Smoked Salmon Mousse followed by Steak in a Whisky and Pepper Sauce, and finishing with a delicious Chocolate Cream. Mothers' Day - A simple menu of Cottage Pie followed by rhubarb crumble. Christmas Cake - Do try this recipe for a traditional Christmas cake. Christmas Pudding - This traditional pudding is usually served on Christmas day throughout the UK as well as Scotland. Black Bun - This is traditionally served at Hogmanay when bringing in the New Year. Cullen Skink - This famous fish soup is made with smoked haddock. Trout in oatmeal - This traditional and famous dish made with local ingredients. Roast Turkey Recipe - This simple recipe will be ideal for Christmas or Thanksgiving Roast Venison - Make Christmas, Thanksgiving or other celebration special by serving roast venison to your guests. Best Scone Recipes - Try the plain, fruit or the cheese scones. Famous Shortbread Recipes - Have a look at some variations of shortbread recipes. Haggis - Try this world-famous dish. Pretend Haggis - If you can't face the 'real' thing, try this easy-to-make pretend haggis recipe. Forfar Bridie - Try this filling meat 'pastie'. Raspberry Recipes - See what you can do with a punnet of delicious raspberries, including the famous dessert, Crannachan. Scotch Broth - See the recipe for hearty Scotch Broth. Scotch Eggs - A simple recipe for you to try. Can be served hot or cold. Scotch Pancakes - A quick, inexpensive treat for your guests. Potato Scones - Serve Potato (or tattie) scone as part of the traditional Scottish Breakfast. Tablet - Indulge in this delicious, but sweet Scottish confectionery. Scottish Leek Soup Recipes - Try these two famous Scottish Leek Soup Recipes. Scottish Lorne Sausages - Try this everyday dish for breakfast, lunch or dinner. Scotch Pies - This Traditional pie is made with mutton or lamb. Savoury Mince Pies - This pie is made with minced beef (or hamburger meal). Traditional Fish and Chips in Batter. - If you're visiting Scotland - do try this from a good Fish and Chip Shop. But if you want to make it yourself, here's the recipe. Serve with 'mushy' peas. Stovies - Try this simple, everyday dish, can be made with lamb, corned beef or even sausages. Tipsy Laird - This delicious whisky trifle (similar to sherry trifle) is traditionally served at a Burns Supper. Burns Supper - Learn a bit more about a Burns Supper and get the Menu and recipe for Haggis, chappit potatoes and bashed neeps. Hogmanay - See how we bring in the New Year in Scotland. Traditional Scottish Christmas - Have a look at some Scottish Christmas traditions. Porridge - Try a bowl of this famous Scottish breakfast dish. Savoury Mince Pie - This delicious but simple pie is served in households across Scotland. Salmon Patties - A variation on the Fish Cake - but using Scottish oats.