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Scottish Clootie Dumpling
10oz plain flour
5 oz suet
6 oz dark brown sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
8 oz sultanas
1/2 pint of milk (Approximately)
6 oz currants
1 tsp cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon mixed spice
1/4 teaspoon salt
pinch of pepper
square of muslin or clean cotton tea towel (as thin as possible) for cooking


Mix all the ingredients together with the milk, until a fairly soft consistency. Scald (steep in boiling water)the pudding cloth. Squeeze out water when cooled. Spread out the cloth and dredge fairly thickly with extra flour. (This puts a skin on the dumpling.) Spread cloth in a large bowl. Pour mixture on to cloth. Draw the corners together evenly, and tie with string, allowing room for the dumpling to cook. Place an old plate in a pan. Put dumpling on to plate and cover with boiling water. Simmer for 2 hours, adding more water when necessary. Turn out carefully on to a hot ashet. Serve with custard sauce.

Preparation Time: Serves: 6
Recipe Origin: United Kingdom
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