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Scottish Clootie Dumpling  HT  DP Scottish  190mins



Serves   6     Hot  Dried Fruit Dessert  Pudding  Eggless Scotland  British Europe



   175g/6oz Self Raising Flour

   175g/6oz Brown Breadcrumbs

   175g/6oz Suet

   1 teasp Bicarbonate of Soda

   2 teasp Ground Cinnamon

   1 teasp Ground Ginger

   100g/4oz Currants

   175g/6oz Sultanas

   100g/4oz Soft Dark Brown Sugar

   2 tbsp Golden Syrup

   360ml/12fl.oz. Milk




1. Place a clean tea towel (cloot) in boiling water to soften.

2. Place all the ingredients in a large mixing bowl, and beat together to form a fairly soft consistency. 

3. Wring out the tea towel and lay flat on a surface. Dredge well with flour then place the mixture in the centre. Gather up the sides evenly and tie with string, making sure you leave enough air in the parcel so the pudding can expand. 

4. Place a heatproof plate in the bottom of a large saucepan and add enough water to cover the pudding. Bring to the boil then carefully lower the pudding onto the plate. 

5. Reduce the heat and simmer for 2 to 3 hours. 

6. To serve - drain well and untie the cloth. Gently ease away the cloth and invert onto a large plate. Carefully peel back the cloth from the dumpling and serve very hot.

A vegetarian variety can be made by using vegetable suet.





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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