Cloutie (or Clootie) Dumpling
By Olga Klesch
When I went off to College, my mother worried that I would not have enough to eat, so she made sure that I always took a large home-made clootie dumpling with me. What with this and the cheese "cruds"(curds) which the local Creamery Manager packed for me to take with me (he too was concerned I might starve), it is little wonder that my friends at College eagerly awaited my return. This wonderful pudding gets its name from the clout/cloot (cloth) in which the dumpling is boiled. It is easily recognised by the lovely shiny skin which forms as it is cooked, due to the cloth being sprinkled with flour and sugar before it is filled with the mixture. It is delicious hot or cold (I personally love it cold), and leftovers used to be fried with bacon for breakfast the following morning. Again, naughty but nice - once in a while.
Ingredients
1 Picture
Ingredients
- 150 Gram Sieved plain flour (6 oz)
- 75 Gram Shredded suet (3 oz)
- 100 Gram Caster sugar (4 oz)
- 100 Gram Currants (4 oz)
- 100 Gram Sultanas (4 oz)
- 1 teaspoon Mixed spices
- 1/2 teaspoon Bicarbonate of soda
- 150 Ml Buttermilk (5 fl oz) enough to give a thick soft batter
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a bowl mix together the plain flour, shredded suet, caster sugar, currants and sultanas, heaped teaspoon of mixed spices, and half a teaspoon bicarbonate of soda. Stir in enough buttermilk to give a thick soft batter.
Step 2
Dip a pudding cloth in boiling water and sprinkle lightly with flour and caster sugar. If liked, place the cloth inside a pudding basin to give it a round shape, and spoon in the batter. Draw the fullness of the cloth evenly together and tie firmly with string, leaving room for the dumpling to swell.
Step 3
Place an old plate in the bottom of a large pot, lower the dumpling on to this, and pour over enough boiling to cover it. Put lid on pan and simmer gently for two and a half to three hours, topping up with boiling water as required during this time. Turn out onto a hot "ashet", dredge with caster sugar, and serve with custard. Alternatively serve cold with cream. Either way it is scrumptious!
As an alternative to the buttermilk you can use thick sour milk, or cold tea.
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