To Make a Classic Scottish Clootie Dumpling: A Rich Winter Dessert
In the realm of traditional Scottish sweets, few desserts evoke as much nostalgia as the humble clootie dumpling. A far cry from its colloquial cousin, spotted dick, this sweet steamed pudding is a masterclass in textures and flavors.
The origins of the clootie dumpling are shrouded in mystery, but it's believed to have emerged during Scotland's rich history of storytelling and poetry. The name 'clootie' likely refers to an old Scottish word for cloth or fabric, which may be why this pudding is wrapped in a simple tea towel before being steamed.
To start, you'll need 110g of fresh suet (or its dried alternative), 225g plain flour, and a variety of spices including ground ginger, nutmeg, and allspice. Be sure to use the fluffiest breadcrumbs possible for this recipe – stale bread works well if you don't have any fresh.
Mixing the ingredients is half the fun; add in 200g dried currants, 100g sultanas, a large grated carrot and apple (peel the apple first), a sprinkle of citrus zest, 110g soft brown sugar, and finally, an egg mixed with treacle for added moisture. Wrap your mixture in cheesecloth or a clean tea towel, securing it tightly with butcher's string.
Place your steaming pudding in a large saucepan filled with boiling water – the water should come halfway up its sides. Add some flour-dusted string tails to prevent it from tipping over while cooking for three hours at a gentle simmer.
The result is nothing short of astonishing: a moist, sweet, and fruity dessert with an elastic skin that develops after a 15-minute trip into the oven. Slice it and serve with custard, ice cream, or enjoy crispy fried slices in butter for breakfast the next day – whatever your preference, this classic Scottish pudding will surely delight your taste buds.
**Time:** Preparing the ingredients takes around 20 minutes; cooking time is approximately 3 hours and 15 minutes per serving (8-10 servings total).
This recipe makes eight to ten servings and can be stored in an airtight container for up to two days.
In the realm of traditional Scottish sweets, few desserts evoke as much nostalgia as the humble clootie dumpling. A far cry from its colloquial cousin, spotted dick, this sweet steamed pudding is a masterclass in textures and flavors.
The origins of the clootie dumpling are shrouded in mystery, but it's believed to have emerged during Scotland's rich history of storytelling and poetry. The name 'clootie' likely refers to an old Scottish word for cloth or fabric, which may be why this pudding is wrapped in a simple tea towel before being steamed.
To start, you'll need 110g of fresh suet (or its dried alternative), 225g plain flour, and a variety of spices including ground ginger, nutmeg, and allspice. Be sure to use the fluffiest breadcrumbs possible for this recipe – stale bread works well if you don't have any fresh.
Mixing the ingredients is half the fun; add in 200g dried currants, 100g sultanas, a large grated carrot and apple (peel the apple first), a sprinkle of citrus zest, 110g soft brown sugar, and finally, an egg mixed with treacle for added moisture. Wrap your mixture in cheesecloth or a clean tea towel, securing it tightly with butcher's string.
Place your steaming pudding in a large saucepan filled with boiling water – the water should come halfway up its sides. Add some flour-dusted string tails to prevent it from tipping over while cooking for three hours at a gentle simmer.
The result is nothing short of astonishing: a moist, sweet, and fruity dessert with an elastic skin that develops after a 15-minute trip into the oven. Slice it and serve with custard, ice cream, or enjoy crispy fried slices in butter for breakfast the next day – whatever your preference, this classic Scottish pudding will surely delight your taste buds.
**Time:** Preparing the ingredients takes around 20 minutes; cooking time is approximately 3 hours and 15 minutes per serving (8-10 servings total).
This recipe makes eight to ten servings and can be stored in an airtight container for up to two days.
. I love that they're steamed instead of baked - it makes them feel so much more homespun and authentic.
. Like, 200g dried currants? That's a lot of sugar! And what's with all the spices? I mean, I know ground ginger and nutmeg are classic pairings, but it feels like they're trying to make up for something. 
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!! steamed pudding, dried currants, sultanas... it sounds like a party in my mouth 
and the part about adding egg mixed with treacle for extra moisture is genius 
cant wait to try it out!!
! I've never heard of it before, but the idea of steaming a pudding wrapped in cheesecloth is genius 
. And all those spices and fruits? Heaven on a plate! 
The fact that you can use stale bread as breadcrumbs too, makes me wanna try this ASAP 
. 3 hours of cooking time might seem long, but I guess it's worth it for that elastic skin and moist texture 
. I'd love to serve this at a dinner party with some crispy fried slices on the side 
. And two days of storage? That's like a gift from the culinary gods 
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. But hey, if you're into that sorta thing, go for it! Make your clootie dumpling and enjoy. I'll stick to my more modern desserts, tbh 
! Clootie dumplings are literally the coziest winter dessert ever - you know what's even better? Sharing it with your fave people while snuggled up by the fireplace 
? Just saying, I'm totally making this for my next family gathering...or three 
. Can't we just get straight to the point already? 20 minutes of prep time is fine, but 3 hours and 15 minutes to cook? That's just ridiculous 
. And don't even get me started on the steps – mixing all those ingredients sounds like a chore in itself 
. And what's up with the 'cheesecloth or tea towel' thing? Can't they just use a decent piece of parchment paper like everyone else 
And three hours might seem like a long time to cook something, but trust me, the end result is totally worth it. I'm definitely making this again and sharing it with my friends. Maybe next time we can even have a Scottish-themed dinner party 
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. Like, who knew that something so tasty could have such a deep connection to storytelling and poetry? It’s kinda like when you stumble upon an old recipe book in your grandma's attic and suddenly you're transported to another era 
. And can we talk about how easy it is to make? Like, three hours might seem like a long time but it's actually pretty chill compared to some other desserts I've tried 
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. Like, who needs to spend 3 hours cooking a pudding? That's just asking for a whole lotta patience 
wrapping it in a tea towel before steaming must be such a cozy process 
I love that you can customize it with different flavorings like citrus zest or treacle. And the fact that it's made with simple ingredients just makes me want to whip one up ASAP 
The instructions might seem a bit old-school, but that's part of its charm 
wrapping it in cheesecloth and string is so rustic and charming! I'm definitely adding this recipe to my repertoire for special occasions 
Can't wait to try it with a scoop of vanilla ice cream 
The idea of wrapping the pudding in cheesecloth or a tea towel is so unique – it adds this extra layer of texture that sounds amazing 
I'm definitely going to give this recipe a try, especially with the crispy fried slices for breakfast idea! That sounds like the perfect way to start a winter morning 
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. but omg that first 3-hour simmer in boiling water is giving me life 
And what's with all the confusing names like "suet", "currants", and "sultanas"? Can't we just call them raisins or something?