Clootie dumpling stands as a beloved Scottish dessert, often compared to the English spotted dick but with its own unique charm. This steamed pudding, packed with warming spices and dried fruits, offers a delightful treat for Burns Night celebrations or any cosy winter evening. With a preparation time of just 20 minutes and a cooking period of over three hours, it serves eight to ten people, making it ideal for gatherings.
Ingredients for the Perfect Clootie Dumpling
To create this classic pudding, you will need 110g of fresh suet or a vegetarian alternative, 225g of plain flour, and half a teaspoon each of baking powder and fine salt. The spice blend includes one teaspoon of mixed spice, one teaspoon of ground ginger, a quarter teaspoon each of ground allspice and nutmeg. Sweetness comes from 110g of soft brown sugar, while texture is added with 75g of fine fresh breadcrumbs and 25g of coarse oatmeal or extra breadcrumbs.
For the fruit component, use 200g of currants and 100g of sultanas or raisins, with golden varieties adding visual appeal. Grate one large green apple and one carrot, and include the finely grated zest of one unwaxed orange or lemon. Bind the mixture with one beaten egg, two tablespoons of treacle, and about 60ml of milk to achieve the right consistency.
Step-by-Step Preparation Guide
Getting Started with Tools and Ingredients
Begin by half-filling a large saucepan with water and bringing it to a boil. Soak a clean, smooth tea towel or cheesecloth in water, and have butcher's string ready. If using fresh suet, place it in the freezer briefly to firm up, as this helps with grating and contributes to the pudding's light texture.
Mixing the Dumpling Dough
In a large bowl, combine the flour, baking powder, salt, and all the spices. Whisk in the sugar, then add the breadcrumbs, oatmeal, and dried fruits. Grate in the suet, apple, and carrot, and stir in the citrus zest. In a separate bowl, mix the treacle and beaten egg to ease distribution, then incorporate this into the dry ingredients along with enough milk to form a mixture that drops off a spoon without being runny.
Steaming and Finishing the Pudding
Wring out the soaked tea towel, dust one side with flour, and drape it over a medium bowl. Spoon the dumpling mixture into the centre, gather the edges to form a bundle, and tie tightly with string. Place a heatproof saucer in the boiling water, lower in the pudding parcel, and tie the string tails to the pan handles. Cover and simmer for three hours, topping up water as needed. After steaming, unwrap the dumpling onto a serving dish. For a traditional skin, heat the oven to 200C and bake for 15 minutes before serving with custard, cream, or ice-cream. Leftovers can be sliced and fried in butter the next day for a delicious twist.
