Clootie Dumpling is a TRADITIONAL SCOTTISH dessert

The Clootie Dumpling is a traditional Scottish dessert, rich and fruity in nature. The name "Clootie" comes from the Scots word "cloot," which means cloth. The dumpling is wrapped in a cloth (or "cloot") and boiled. The dessert has its roots in ancient Scottish celebrations of Yule when a special dessert would be prepared to mark the winter solstice. Over time, it became associated with other celebrations, especially Christmas and Hogmanay (New Year's Eve).
The dumpling is a dense, spiced pudding with suet, flour, sugar, dried fruits, and spices. Once all the ingredients are mixed, the dough is placed onto a floured cloth, wrapped up, and then boiled or steamed for several hours. After boiling, it's common to bake the dumpling briefly to dry and crisp the outer skin. When ready, the dumpling has a distinctive flavor and texture, with the spices and dried fruits imparting a warm, festive character.
Making a Clootie Dumpling is often a family tradition, with recipes and techniques passed down through generations. Each family might have its own variation, adding different fruits or spices according to preference. Serving it sliced, often with custard or cream, it remains a beloved treat in many Scottish households.
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👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
150g suet
250g self-raising flour
150g sugar (preferably brown sugar for a richer taste)
500g mixed dried fruits (such as currants, sultanas, and raisins)
2 tbsp black treacle or molasses
1 tsp baking soda
1 tsp mixed spice (a blend of cinnamon, nutmeg, and allspice)
1 tsp ground ginger
1 tsp ground cinnamon
1 egg, beaten
150ml buttermilk or milk
A pinch of salt
A large piece of muslin cloth or a clean tea towel (the "cloot")
NOTE: you may have to top up with boiling water during the cooking.
The Clootie Dumpling looks very pale; after being in the oven and left to cool it turns a fantastic brown colour.
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