GRANDMA WRIGHT'S CLOOTIE DUMPLING
by JANET MOONEY
(RUTHERGLEN, GLASGOW)
Grandma Wright's Clottie Dumpling
This recipe was my Grandma's, and she passed it on to my Mum who has now passed it on to me. However, I am still learning the mixing method, as you need a 'strong arm' to mix all the ingredients. But It IS worth it, I promise! This particular one in the photograph was made by my Mum.
INGREDIENTS
1LB PLAIN FLOUR
1/2LB SOFT BROWN SUGAR
1/2LB SULTANAS
6OZ RAISINS
1/2 TEASPOON BAKING SODA
1/2 TEASPOON CREAM OF TARTAR
1/2 TEASPOON MIXED SPICE
1/2LB ATORA SUET
1 APPLE
1 TABLESP0OON TREACLE
SOME WATER (COUPLE OF TBS)UNTIL THE MIXTURE IS FIRMLY TOGETHER, BUT NOT WATERY.
METHOD:
1. Mix all ingredients together in a large bowl adding water slowly until you have all the ingredients bound together.
2. Lay out damp cloot on flat surface and add a piece of greaseproof paper to cloot then empty ingredients on to greaseproof paper to prevent it sticking to the cloot.
3. Gather all the ends of the cloot together, leaving a 30mm gap for the dumpling to swell, and tie tightly with string making sure there are no gaps in the cloot that water can get in.
4. Have a large pot of boiling water on the stove with a small plate in the bottom to prevent it getting stuck to the bottom.
5. Lift your cloot full of ingredients and smack its bottom then place gently onto the plate in the
boiling water. Fan out the top of the cloth in the
water.
6. The water should come half way up the cloot, never over the top, and always have a boiled kettle on standby to top up the water as required.
7. Simmer for 2.5 hours with the lid on but remember to check water level regularly.
8. When ready remove dumpling from pot onto plate and untie the string and remove the cloot down the sides put a plate on the top and invert dumpling onto this plate and remove rest of cloot.
9. Put dumpling in an oven on a low heat for 20 minutes to dry it off then leave it to cool.
Delicious!!
10. Wash cloot, dry and put away until the next time.
