Clootie Dumpling (Scotland)
Clootie means a little cloth; the dumpling is cooked in a cloot, or cloth; a
plain linen dish towel.
- 3/4 cup self-rising flour
- 3/4 cup brown breadcrumbs
- 3/4 cup suet
- 1 teaspoon
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 cup currants
- 3/4 cup sultanas
- 1/2 cup soft dark brown sugar
- 2 tablespoons syrup
- 1 1/2
cups milk or milk stout
- Place cloot in boiling water.
- Mix all ingredients well with milk to make a fairly soft consistency.
- Wring out cloot, lay flat, dredge well with flour, and smooth with hands for
even spread. Place mixture on cloot, gather ends evenly, leaving room to expand,
and tie with string.
- Select large pot to allow covering dumpling with water. Put a plate in pot bottom;
put cloot with mixture on top. Simmer dumpling for 2 to 3 hours.
- Remove from pot, put in colander in sink. Untie string, and gently pull corners
of cloot apart.
- Put a plate over dumpling in colander, turn over. Carefully peel cloot away from one corner.
- Serve steaming hot.