CLOOTIE PUDDING RECIPES

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CLOOTIE DUMPLING RECIPE | BBC GOOD FOOD



Clootie dumpling recipe | BBC Good Food image

This traditional steamed Scottish pudding is made with dried fruit and spices. Enjoy on Burns night with a wee dram and custard or ice cream to serve

Provided by Sara Buenfeld

Categories     Dessert

Total Time 3 hours 55 minutes

Prep Time 25 minutes

Cook Time 3 hours 30 minutes

Yield 8

Number Of Ingredients 18

sunflower oil or butter for greasing
175g fresh white breadcrumbs
175g self-raising flour, plus extra for dusting
175g beef suet or vegetarian alternative
100g dark soft brown sugar
½ tsp salt
1 tsp mixed spice
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarbonate of soda
100g currants
175g sultanas
2 tbsp black treacle or golden syrup
150ml milk
1 large egg
2 long lengths of baking parchment
a large tea towel, baking cloth (we used one from Waitrose) or square of muslin
string

Steps:

  • Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
  • Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
  • Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
  • Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.

Nutrition Facts : Calories 499 calories, FatContent 21 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 1.17 milligram of sodium

CLOOTIE DUMPLING RECIPE - BBC FOOD



Clootie dumpling recipe - BBC Food image

This rich fruit clootie dumpling is a classic Scottish steamed pudding, serve with clotted cream and a dram of whisky.

Provided by Nick Nairn

Prep Time 1 hours

Cook Time 2 hours

Yield Serves 8

Number Of Ingredients 17

225g (8oz) plain flour, plus 25g (1oz) for sprinkling
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
¼tsp sea salt
175g/6oz caster sugar, plus 1 tbsp for sprinkling
100g/4oz shredded suet
100g/4oz sultanas
75g/3oz currants
75g/3oz chopped stoned dates
50g/2oz Muscatel raisins
1 apple or carrot, coarsely grated
1 tbsp black treacle
1 medium egg
150ml/5fl oz buttermilk
225g/8oz clotted cream

Steps:

  • Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple.
  • Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency.
  • Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g/1oz of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand.
  • Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary.
  • Preheat the oven to 180C/160C Fan/Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off.
  • Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky.

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