Today we have Brigid sharing with us a traditional Scottish steam pudding.
Clootie dumpling is a traditional Scottish steam pudding, usually eaten around Christmas or New Year (Hogmanay). The term Clootie comes from the Scottish word cloot (clothe) which encases the dumpling while it is cooking.
An old pillowcase was often used as the cloot. I cut an old but clean pillowcase along two sides for the occasion!
500g plain flour
500g mixed dried fruit (I used a mix of added mixed peel)
A handful of chopped glace cherries (optional)
3 tsp of baking powder
2 tsp cinnamon powder
2tsp ginger powder
2tsp clove powder
100g coconut oil
A little milk to bind.
Add all dry ingredients to a large baking bowl
Add beaten eggs and mix gently
Melt coconut oil slowly in a saucepan, then add the treacle and a couple of tablespoons of milk
Add melted ingredients to bowl
Add extra milk if needed.
Take a large thick-bottomed saucepan and fill half ways with boiling water.
Place a heatproof plate in the bottom of the saucepan to prevent your cloot from burning.
Prepare cloot by spreading it out on a large flat surface, and dusting with a thin layer of flour.
Tip your dumpling mixture onto the cloot and tie with string, allowing a little room for expansion.
Place the cloot into the pot, and adjust the top to prevent it from touching the cooker surface.
Cook for 3 hours, keeping water topped up on a regular basis (around 4-5 times)
Lift cloot from pot and place on a large plate for 5 minutes to cool.
Gently peel cloot away from the top half of the dumpling, and tip upside down onto another large plate to complete the process.
The dumpling can be served warm with custard or cream.
However, an old Scottish tradition is to fry dumpling slices with a little bacon, topped off with a runny fried egg for a hearty breakfast.
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