📝 About This Recipe
The Clootie Dumpling is the soul of Scottish celebratory puddings, a spiced fruit cake steamed to perfection in a 'cloot' (cloth) to create its signature dark, velvety skin. This heirloom recipe balances the richness of beef suet and treacle with the brightness of citrus peel and warm winter spices. It is a labor of love that fills the kitchen with a nostalgic aroma, offering a dense, moist crumb that has comforted Highlanders for centuries.
🥗 Ingredients
Dry Ingredients
- 500 grams All-purpose flour (sifted)
- 100 grams Oatmeal (fine or medium grade)
- 200 grams Shredded beef suet (vegetarian suet can be substituted)
- 200 grams Brown sugar (dark or light muscovado)
- 1 teaspoon Baking powder
- 1 tablespoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Mixed spice (a blend of nutmeg, cloves, and coriander)
- 1/2 teaspoon Salt
Fruit & Wet Ingredients
- 250 grams Sultanas (golden raisins)
- 250 grams Currants (dried)
- 50 grams Mixed candied peel (finely chopped)
- 1 large Apple (grated, such as Granny Smith)
- 2 tablespoons Black treacle (molasses can be used)
- 1 large Egg (beaten)
- 150-200 milliliters Whole milk (added gradually)
The 'Cloot' Prep
- 1 piece Large square of muslin or linen (approx 60cm x 60cm)
- 1/4 cup All-purpose flour (for coating the cloth)
👨🍳 Instructions
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1
Place a large stockpot of water on the stove and bring it to a rolling boil. Submerge your clean 'cloot' (cloth) and a length of kitchen twine in the water for 5 minutes to sterilize and prepare the fibers.
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2
In a very large mixing bowl, combine the flour, oatmeal, suet, sugar, baking powder, salt, and all the spices. Rub the mixture between your fingers to ensure the suet is evenly distributed.
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3
Stir in the sultanas, currants, candied peel, and the grated apple until the fruit is well-coated in the flour mixture.
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4
Make a well in the center. Add the beaten egg and the black treacle. Gradually pour in the milk, stirring with a wooden spoon until you have a stiff, sticky dough. It should be firm enough to hold its shape but not dry.
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5
Carefully remove the cloth from the boiling water using tongs. Wring it out well (careful, it's hot!). Spread the cloth flat on a clean surface and quickly sprinkle a thick, even layer of flour over the center where the dumpling will sit. This creates the 'skin'.
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6
Place the dough onto the floured cloth. Gather the corners of the cloth together, but do not tie it too tightly—leave a gap about the size of your fist (roughly 2 inches) at the top to allow the dumpling to expand as it steams.
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7
Secure the cloth firmly with the scalded kitchen twine. Place an inverted saucer or a small trivet at the bottom of your large pot of boiling water to prevent the dumpling from sticking to the bottom.
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8
Gently lower the dumpling into the pot. Ensure there is enough water to cover the dumpling completely. Cover with a tight-fitting lid.
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9
Simmer steadily for 3 to 3.5 hours. Check the water level every 30 minutes and top up with boiling water from a kettle as needed to keep the dumpling submerged.
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10
After cooking, carefully lift the dumpling out and place it in a colander in the sink. Untie the string and gently peel back the cloth—be careful as the steam will be very hot.
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11
To achieve the traditional 'skin,' place the dumpling on a baking tray and put it into a low oven (100°C / 225°F) for 15-20 minutes, or leave it in front of a warm fire until the surface is dark and slightly tacky.
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12
Let the dumpling rest for at least 15 minutes before slicing. This allows the structure to set so you get clean, beautiful wedges.
💡 Chef's Tips
Always use boiling water when topping up the pot; cold water will lower the temperature and affect the texture. Leaving that 'fist-sized' gap in the cloth is crucial; if tied too tight, the dumpling will be dense and heavy rather than light and aerated. If you are vegetarian, vegetable suet works perfectly, but the flavor will be slightly less rich. For a deeper flavor, soak your dried fruits in a splash of whisky or cold tea overnight before mixing. The 'skin' is the mark of a master; don't skip the step of flouring the wet cloth, as this creates the protective seal.
🍽️ Serving Suggestions
Serve warm with a generous pour of homemade vanilla custard or heavy double cream. A dram of peaty Scotch whisky on the side provides a perfect smoky contrast to the sweet spices. Leftover slices are incredible the next morning, fried in a little butter until crisp and served with bacon. Pair with a strong cup of Scottish Breakfast tea for a traditional afternoon treat. Top with a dollop of brandy butter if serving during the Christmas season.