Boiled Scottish Dumpling (Clootie)

    Boiled Scottish Dumpling (Clootie)


    11 people made this

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

    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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