Clootie Dumpling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
125g margarine*250g plain flour125g oatmeal250g mixed sultanas and currants2 tablespoon molasses1 tbsp brown sugar2 lightly beaten eggs1 teaspoon of ginger1 teaspoon of cinnamon1 teaspoon of baking powder4 tablespoons of milk to mixAdditional flour for the cloth
Place a trivet or upside down saucer in the
bottom of your pot, then fill it
three quarters full with water. Bring
it to the boil.
Soak your cloth in cold water.
Mix all dry ingredients in large mixing bowl.
Grate suet and stir into dry ingredients.
If using margarine,
rub into dry ingredients roughly.
Add other ingredients and mix.
Wring out your cloth and lay it on a flat surface,
then sprinkle flour over the area that the
dumpling will be in. Don’t forget to do this, as
this will help to waterproof your cloth. It also
helps to create a skin on the dumpling and
stop the cloth sticking to the pudding.
Put the pudding mixture in the middle of your
cloth and shake some more flour over the top.
Gently gather up the edges of the cloth coaxing
the mixture into the centre. Tie very tightly,
checking that all edges of the cloth are
caught in the tie, as it’s important not to leave
any gaps for the water to get in. You should
allow about 25cm from the top of the dumpling
as expansion space.
Leave a piece of tie hanging long at the side.
Gently lower the clootie into your pan of boiling
water and keep the water boiling. The water
should be high in the pot, but not covering
the top of the dumpling. You can place a
wooden spoon over the top of the pot to drape
the long tie over for at least the first 20 minutes of boiling time in order to prevent the top
Keep a kettle of boiling water handy to keep
the water level topped up.
Boil for around 2 ½ hours or until a skewer
inserted in the middle comes out clean - then
remove the dumpling.
Plunge the clootie into cold water and then
immediately place it in your large bowl. This
helps separate the pudding from the cloth.
Open the cloth and then place an upside down
plate over the bowl, which will allow you to
turn out the pudding. Very carefully remove
the cloth to prevent losing the skin.
The pudding can be dried out in the oven on a
low heat for about 30 minutes, but this is not
necessary.
Serving Size: Serves 12
bottom of your pot, then fill it
three quarters full with water. Bring
it to the boil.
Soak your cloth in cold water.
Mix all dry ingredients in large mixing bowl.
Grate suet and stir into dry ingredients.
If using margarine,
rub into dry ingredients roughly.
Add other ingredients and mix.
Wring out your cloth and lay it on a flat surface,
then sprinkle flour over the area that the
dumpling will be in. Don’t forget to do this, as
this will help to waterproof your cloth. It also
helps to create a skin on the dumpling and
stop the cloth sticking to the pudding.
Put the pudding mixture in the middle of your
cloth and shake some more flour over the top.
Gently gather up the edges of the cloth coaxing
the mixture into the centre. Tie very tightly,
checking that all edges of the cloth are
caught in the tie, as it’s important not to leave
any gaps for the water to get in. You should
allow about 25cm from the top of the dumpling
as expansion space.
Leave a piece of tie hanging long at the side.
Gently lower the clootie into your pan of boiling
water and keep the water boiling. The water
should be high in the pot, but not covering
the top of the dumpling. You can place a
wooden spoon over the top of the pot to drape
the long tie over for at least the first 20 minutes of boiling time in order to prevent the top
Keep a kettle of boiling water handy to keep
the water level topped up.
Boil for around 2 ½ hours or until a skewer
inserted in the middle comes out clean - then
remove the dumpling.
Plunge the clootie into cold water and then
immediately place it in your large bowl. This
helps separate the pudding from the cloth.
Open the cloth and then place an upside down
plate over the bowl, which will allow you to
turn out the pudding. Very carefully remove
the cloth to prevent losing the skin.
The pudding can be dried out in the oven on a
low heat for about 30 minutes, but this is not
necessary.
Serving Size: Serves 12
Nutritional Info Amount Per Serving
- Calories: 329.1
- Total Fat: 17.2 g
- Cholesterol: 30.8 mg
- Sodium: 232.9 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 2.8 g
- Protein: 4.9 g
Member Reviews