Clootie Dumpling
"After reading some of Miller's very droll reviews today I had to post this in his honour."
photo by Frugal Fifer
- Ready In:
- 4hrs
- Ingredients:
- 12
- Yields:
-
1 pudding
- Serves:
- 4-6
ingredients
- 450 g plain flour
- 225 g currants or 225 g sultanas
- 225 g raisins
- 115 g shredded suet or 1 packet suet mix
- 1 cup sugar
- 2 teaspoons baking powder
- 5 teaspoons mixed spice
- 1 1⁄2 teaspoons ginger
- 1 1⁄2 teaspoons cinnamon
- 1 egg
- 1 apple, grated
- 450 ml milk
directions
- one large square of cotton or linen cloth is needed as a pudding cloth.
- Mix all the ingredients together with enough milk to make a “not too wet mixture”.
- Drop linen cloth in boiling water, using tongs remove and wring out excess moisture.
- Sprinkle the cloth with flour.
- Put the dumpling mixture into the centre of the cloth and tie securely with twine.
- Don’t leave too much room in the cloth or the dumpling will split.
- Place the dumpling into a large saucepan of boiling water and simmer for 3 hours.
- Make sure the water level is topped up with more hot water to about half way up the side.
- The dumpling should be covered with water.
- It is a good idea to use a heat-proof plate in the bottom of the pot to keep the dumpling off the pot base.
- When ready, put dumpling on a wooden breadboard and carefully remove cloth.
- Put plate on top and turn over.
- Put in a warm oven for 10 minutes.
- Turn dumpling onto a clean plate and put into oven for a further 10 minutes.
- Note: Double the amount requires four hours' boiling.
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Reviews
-
Made this for Virtual Culinary Cruise:British Isles and Ireland's Scotland leg. Being a Scot and also a lover of dumpling I was keen to find a recipe close to my Grannies much loved dumpling - often a close held family secret and with many regional variations, this one seemed to fit the bill. I followed the recipe and the only change I made was to put a spoon of treacle in the mix. The result was a delicious dumpling with a lovely skin around it - often the best bit! This will be welcomed by my parents as it is not something we make very often in these health conscious days. Thanks for posting this I really enjoyed making it the directions were detailed and The only thing I would do differently is to add a little more milk and cook for maybe 15 mins less. -
loved this!! my fiance heard about it from a scottish friend so had to give it a go - will definitely be a regular in the kitchen!!
RECIPE SUBMITTED BY
Missy Wombat
Australia
I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving.
I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start.
Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog!
Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years!
I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!