Boiled Scottish Dumpling (Clootie)

Boiled Scottish Dumpling (Clootie)


8 people made this

This is a traditional boiled pudding made with suet and fruit. It's wrapped in a cloth called a cloot.

Jill Barrett

Serves: 8 

  • 4 cups (500g) self-raising flour
  • 250g currants
  • 250g sultanas
  • 125g shredded suet
  • 100g dried breadcrumbs
  • 200g caster sugar
  • 1 egg, lightly beaten
  • 1/2 cup (125ml) milk
  • 1 teaspoon mixed spice
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon golden syrup

Preparation:20min  ›  Cook:3hours30min  ›  Ready in:3hours50min 

  1. Bring a large pot of water to the boil.
  2. Meanwhile, in a large bowl combine flour, currants, sultanas, suet, breadcrumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and golden syrup. Stir into flour mixture to form a wet dough.
  3. Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in centre of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly.
  4. Place the dumpling in the boiling water, reduce heat to a low boil and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in a 150 degrees C oven until surface is no longer wet.


For the cloth, try using an old pillowcase, a square of muslin or a large tea towel.

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