Clootie Dumpling

Cooking Recipes Catalogue
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This boiled dumpling is made with suet, currants and raisins and spiced with mixed spice and a hint of molasses. 'Clootie' comes from the Scottish for 'little cloth'.

INGREDIENTS (for 8 servings):

PREPARATION:

  • Bring a large pot of water to boil.
  • Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
  • Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
  • 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 front of a fire or in a 150 degree oven until surface is no longer wet. Serve.