Clootie Dumpling
A Scottish Highland steamed fruit pudding. Named for the 'cloot' (cloth) it is cooked in, which gives it a thin dark skin. Served at Hogmanay with hot custard.
Ingredients
250 g self-raising flour
175 g shredded suet
250 g mixed dried fruit
100 g soft brown sugar
2 tbsp black treacle
1 tsp mixed spice
1 tsp bicarbonate of soda
1 egg, beaten
200 ml buttermilk
Method
- 1
Bring a large deep pot of water to a rolling boil. Scald a clean muslin square, wring out, and dust the inside heavily with flour.
- 2
Mix the dry ingredients in a bowl. Whisk the egg, buttermilk and treacle together and stir in to make a soft, sticky dough.
- 3
Pile the dough onto the cloth, draw the edges up (leaving room to expand) and tie tightly with string.
- 4
Lower onto an upturned saucer in the pot. Cover and simmer very gently for 3 hours 30 minutes. Top up with boiling water as needed.
- 5
Lift out, cut the string, peel back the cloth and slide onto an ovenproof plate. Place in a 180°C oven for 10 minutes to dry the skin. Slice thickly and serve with custard.
Cook's notes
Only ever top up with boiling water — cold water will stall the cooking and leaden the pudding.