Vickys Scottish Clootie Dumpling, GF DF EF SF NF. Scottish Desserts Scottish Dishes Scottish Recipes Irish Recipes Australian Sweets Clootie Dumpling Celtic Food Shortbread Biscuits Crack Crackers. Traditional Scottish Clootie Dumpling and Easy Shortbread Biscuits. Brown the minced beef and drain off the fat.

This traditional steamed Scottish pudding is made with dried fruit and spices. The name clootie comes from the cloth it's boiled in as cloot is scots for cloth. Traditionally you would boil the dumpling straight on the cloth rather than lining it with paper first. You can have Vickys Scottish Clootie Dumpling, GF DF EF SF NF using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vickys Scottish Clootie Dumpling, GF DF EF SF NF

You need 180 grams of self-raising gluten-free flour.
You need 180 grams of gluten-free brown breadcrumbs.
It's 180 grams of vegetable suet.
You need 1/4 tsp of xanthan gum if using GF flour.
You need 1 tsp of bicarb of soda / baking soda.
Prepare 2 tsp of ground cinnamon.
You need 1 tsp of ground ginger.
You need 120 grams of currants.
You need 180 grams of sultanas.
It's 120 grams of soft dark brown sugar.
It's 2 tbsp of (lyles) golden syrup.
You need 300 ml of milk or dairy-free alternative, amount varies due to suet.
It's 1 of 'cloot' - a large square piece of muslin cloth* or pillowcase.

Read about the Munlochy Black Isle Clootie Well. I show you how to make a classic Scottish dessert; clootie dumpling and teach a few more Scottish insults. 'Clootie' comes from the Scottish for 'little cloth'. We love Clootie dumpling sliced and fried in butter for breakfast with our bacon and eggs! If there's white and black pudding and square slice sausage with beans all the better!!!

Vickys Scottish Clootie Dumpling, GF DF EF SF NF instructions

You can use a greased pudding bowl in place of the cloot, covered with a piece of tented foil secured with a rubber band around the rim.
First put your clean cloot in some boiling water. Take the cloot out of the water, wring it out, lay it flat and dust well with gluten-free flour. Smooth the flour over the cloot with your hands to get an even spread.
Mix all the ingredients together with enough milk to make a fairly soft consistency. Make sure everything is mixed well.
Place the mixture in the middle of the cloot, draw the corners together evenly but leave room for the suet to expand. Tie the cloot shut securely with string. Put a plate or trivet in the bottom of a deep pan and place the clootie dumpling on top of it. Cover the dumpling with enough boiling water so it's completely submerged and cooks evenly. Simmer for 2.5 to 3 hours.
Carefully remove the dumpling from the pot and put it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and whip it over. Carefully peel the cloot away from one corner and behold your glorious dumpling!.
Some people like to oven dry their dumpling at this stage. I don't, it dries it too much and too fast. Let it cool and dry on it's own. It will keep for 3 months so it has plenty of time! Make in December to be mature by Hogmanay or as part of your Burns Supper on January 25th! Reheat and serve sliced with custard, or have the slices cold, spread with some butter and apricot jam. My grannie would fry the slices in butter when we were young, lovely!.

This traditional Scottish boiled pudding is made with suet, currants and sultanas. Clootie Dumplings are traditional rich fruit puddings which are cooked in a cloth called a cloot. Clootie Dumpling is best served hot with cream, ice-cream or custard and left overs can be fried the next day and served with bacon and beans. Clootie dumpling is a steamed pudding which in our household was also called Plum Duff. Imagine a rich fruit cake mixture steamed and then served as a substantial pudding with custard.