Clootie Edinburgh Dumpling

by Mary Gordon
(nr Cupar Fife)

4os mixed dry fruit
20z shredded suet
30z dark brown sugar
1lemon rind shredded
1 orange rind shredded
tablespoon syrup
tablespoon treacle
30z self raising flour
teasp. mixed spices
teasp. cinammon
cup milk

soak all the dry ingredients (not flour)
in the milk for 1 hour
add the beaten egg and flour
until firm binding (use extra milk)

wet large cotton square and shake flour
over it.
Place mixture in middle and tie up corners
with piece of string (allow a little space)
Use a saucepan to suit size and fill a third of pot
place small unbreakable dish on bottom.
Add the Clootie, and leave to cook at a simmering heat
for 3 - 3 and half hours. Keep checking the water
is topped up.

Press finger on clootie to check firmness

take out dumpling and open cloth if ready

place on tray in warm over for half an hour
the skin should be warm and firm.

brush with some warm sherry and sprinkle with
castor sugar. Nice when eaten warm.

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