Source: Scottish Clootie Dumpling
Monthly Archives: October 2015
As a child living in Glasgow we would visit my gran who lived in a small village on the outskirts, one of the great things about seeing my gran was her Clootie dumpling which she sliced, fried and served with breakfast. My recipe is the same as hers but I like to cut into fingers then fry and serve with Stilton and cheddar accompanied with a spoonful of apple chutney.
Clootie Dumpling Recipe
500g plain flour
500g mixed sultanas and currants
2 tablespoons of golden syrup
4 lightly beaten eggs
2 teaspoonsof powdered ginger
2 teaspoons of baking powder
2 teaspoons of cinnamon
6 tablespoons of milk
2 tablespoons of whisky ( I use 12yr old Tomatin)
2 tablespoon of flour for the cloth
Equipment:- food mixer, clootie cloth, spatula, wooden spoon, some string and a large saucepan with a saucer.
1. Combine all the dry ingredients together and mix well slowly
2. Beat all the wet ingredients together and add to the dry mix combine well in the mixer but do not beat.
3. Lay the cloth out flat and spread with a little flour,empty the mix onto the middle of the cloth then gather up the edges to make a large ball, tie securely leaving a small double loop at the top, place the wooden spoon through the loop and place into the pot with the saucer at the bottom then fill the bottom with cold water place on the stove to boil then reduce to a simmer and cover with foil.
4. Keep checking the water level and top up with boiling water, the dumpling will take about 3 hours to cook.
5. Allow to cool in the cloth then slice and enjoy, it can be toasted or fried and if necessary even frozen down.