Clootie Dumpling

The Mains of Drum

Clootie Dumpling

This traditional steamed Scottish Pudding is made with juicy fruits and comforting spices. Celebrating Burns Night with a wee dram or custard is a perfect dessert.

Preparation Time 25 minutes

Cooking Time 3 hours 15 minutes

Total Time 3 hours 40 minutes

Ingredients

  • Sunflower Oil Or Butter For Greasing

  • Fresh White Breadcrumbs x 175g

  • Self-raising Flour x 175g (Plus extra for dusting)

  • Beef Or Vegetarian Suet x 175g

  • Dark Soft Brown Sugar x 100g

  • Salt x 1/2 tsp

  • Mixed Spice x 1 tsp

  • Ground Cinnamon x 2 tsp

  • Ground Ginger x 1 tsp

  • Bicarbonate Of Soda x 1 tsp

  • Currants x 100g

  • Sultanas x 175g

  • Carrot Or Apple Coarsely Grated x 1

  • Black Treacle Or Golden Syrup x 2 tbsp

  • Milk x 150ml

  • Large egg x 1

  • You Will Also Need:

  • 2 Long lengths of baking parchment

  • A large tea towel, baking cloth or muslin

  • String

Method

  • Step 1

    • Firstly, wet your tea towel or cloth and baking parchment under the tap and squeeze out excess moisture. Spread the towel out on the work surface, then place two pieces of parchment (the length and width of the towel) in a cross on top and lightly grease them. Put a large pan of water to boil with an upturned plate on the base.

  • Step 2

    • Tip the breadcrumbs, suet, flour, sugar, salt, spices, fruit and bicarbonate of soda in a large mixing bowl and mix well. In a separate bowl, whisk the treacle or syrup into the milk and egg and, using a fork, until well combined. Then, stir the wet mixture into the dry ingredients with the blade of a cutlery knife to make a soft dough.

  • Step 3

    • Next, dust the parchment paper with sifted flour, then place the dough in the centre of the cross and shape it into a round with your hands. Bring the paper around the pudding and tie it at the top with string. Trim off the excess paper with scissors, then wrap it in the cloth and tie it in the same way. Lower this into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level now and then and top it up if necessary.

  • Step 4

    • Finally, heat the oven to 180c/fan 160c/gas 4. Tip the pudding into a colander to drain, then carefully peel off the cloth and paper. Place the pudding in an ovenproof dish and bake for 15 minutes to dry it off and produce the classic skin. Lastly, serve a slice with fresh custard or cream and a dram of whisky. Enjoy!

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