Clootie Dumpling
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Clootie Dumpling calories by ingredient
Introduction
This is a Scottish recipe for a pudding rich infruit, similar to Christmas Pudding, that gets
it’s name from the ‘clout’ or cloth in which it
was traditionally boiled. This version was designed
by Ann to use margarine rather than
the traditional suet.
Required Items: A large piece of cloth (muslin
/ calico work well) or you can use a clean
pillowcase. A large basin to mix the ingredients
and also for turning out the pudding. A
large pot in which the pudding can be cooked. This is a Scottish recipe for a pudding rich in
fruit, similar to Christmas Pudding, that gets
it’s name from the ‘clout’ or cloth in which it
was traditionally boiled. This version was designed
by Ann to use margarine rather than
the traditional suet.
Required Items: A large piece of cloth (muslin
/ calico work well) or you can use a clean
pillowcase. A large basin to mix the ingredients
and also for turning out the pudding. A
large pot in which the pudding can be cooked.
Number of Servings: 12
Ingredients
-
125g margarine*
250g plain flour
125g oatmeal
250g mixed sultanas and currants
2 tablespoon molasses
1 tbsp brown sugar
2 lightly beaten eggs
1 teaspoon of ginger
1 teaspoon of cinnamon
1 teaspoon of baking powder
4 tablespoons of milk to mix
Additional flour for the cloth
Tips
*Clootie Dumpling traditionally used suet,
which is raw beef or mutton fat, usually from
around the loins and kidneys. Atora Suet is
prepackaged and available in most supermarkets.
There is also a vegetarian version of
Atora, called Atora Lite, which is obviously lower
in fat. You can also ask for fresh suet from
a butcher and then grate it yourself. Suggested
substitutes are shortening, or very cold butter
or margarine, as would be used for pastry
making. However, the finished product will not
hold together as well.
Directions
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