CLOOTIE DUMPLING
My Grandmother's recipe and she would have been 100!
Provided by Jill Barrett
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 3h50m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 124.6 g, Cholesterol 34.1 mg, Fat 15.8 g, Fiber 5.1 g, Protein 11.2 g, SaturatedFat 8.1 g, Sodium 959.6 mg, Sugar 49.3 g
CLOOTIE DUMPLING
This traditional steamed Scottish pudding is made with dried fruit and spices. Enjoy on Burns night with a wee dram and custard or ice cream to serve
Provided by Sara Buenfeld
Categories Dessert
Time 3h55m
Number Of Ingredients 18
Steps:
- Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
- Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
- Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
- Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.
Nutrition Facts : Calories 499 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.17 milligram of sodium
MICROWAVE CLOOTIE DUMPLING
This recipe has been tried and tested by my friends, family and work mates. They never expect it to work as traditional dumpling take hours of steaming. This takes about 10 minutes. Tastes authentic or I would not use it, or be asked for copies of it, so often. Very quick and easy. A cheats delight.
Provided by bevs kitchen
Categories Dessert
Time 10m
Yield 1 large dumpling
Number Of Ingredients 10
Steps:
- Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle.
- Bring to a boil and simmer for 1 minute only; remove from the heat.
- Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry.
- Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets.
- Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap.
- Each microwave is different and, depending on size and power, you will have to use your own judgement.
- They are ready when a skewer comes out clean and feels firm on top.
- Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.
Nutrition Facts : Calories 3562.8, Fat 195.4, SaturatedFat 41.5, Cholesterol 372, Sodium 3575.8, Carbohydrate 420.7, Fiber 18.9, Sugar 125.4, Protein 44.8
MICROWAVE CLOOTIE DUMPLING
I used to make the traditional version of this but it takes so long to make and this is made in a flash. My Grandmother always made it the old way in a cloth steamed for hours then dried out in front of the fire to form a skin we got one every year for our birthday rather than a cake and we loved it, it was actually the highlight of the day. This one is a bit of a cheat but it's very good.
Provided by Tea Jenny
Categories Dessert
Time 14m
Yield 1 dumpling, 16 serving(s)
Number Of Ingredients 11
Steps:
- put the first eight ingredients into a saucepan and bring to the boil.
- simmer for five minutes.
- add the hot mixture to the flour and bicarbonate when mixed well add the two beaten eggs mix well.
- pour into a cling film lined pudding bowl and cook in the micro for
- 650watt- 9 minutes.
- 500watt- 12 minutes.
- adjust to suit your micro it wont hurt to cook for a minute extra
- cool for a bit and turn out on a plate.
GREAT GRANDMOTHER FRASER'S CLOOTIE DUMPLING
A traditional Clootie Dumpling recipe is deeply embedded in Scottish cooking. The spicy scent of a cooking clootie conjures up images of Scotland's past; a time when grandmothers would spend hours at the stove making this lovely pudding. The fruit-spice pudding is famed for the role it plays in Scottish celebrations, and no...
Provided by Clare Chambers
Categories Other Breads
Time 4h
Number Of Ingredients 14
Steps:
- 1. Place all the ingredients, except the tea, together in a large mixing bowl and mix together so that everything is evenly mixed together.
- 2. Now add enough tea to the mix until you have a stiff mixture. The mixture is pretty sticky so you will not need too much tea to achieve the desired effect. Try to not make the mixture too dry, but also avoid making it too wet.
- 3. To prepare a pudding cloth. Use a large square of muslin or cut up an old sheet - anything cotton (not towelling) and that will not lose fibres. Soak the cloth in boiling water. Then wring it out. The cloth should be damp but not dripping. Lay the scalded cloth on the work surface and give it a good dusting with flour, this will protect the dumpling and give it its skin at the end.
- 4. Pile the dumpling mixture into the centre of cloth and then bring the cloth together at the top and tie together tightly with string so that you now have something that resembles an old money bag. Ensure that there is enough room to allow the dumpling to swell when cooking. There must not be any gaps or holes where the cloth has been tied together or water will get in and you'll be left with a soggy mess!
- 5. Place a oven-proof plate in the bottom of a large saucepan / stock pot you are going to cook the dumpling in, as this will give it something to sit on without burning the bottom. The pan should be large enough to allow the dumpling to swell without touching the sides.
- 6. Boil a kettle and pour in enough water to cover the plate, then put the pan on a high heat and the add the dumpling and remaining boiled water until the water level comes ¾ of the way up the side of the dumpling. Do not pour water directly onto the dumpling, add it to the side. Add more boiling water if necessary to bring the water to the correct level Do not submerge the dumpling.
- 7. Cover the pan keeping the water at a rolling boil cook the dumpling for 3-3.5 hours, checking the level every 20 minutes or so and adding boiling water from the kettle if necessary. Do not let the dumpling boil dry. Do not let the water go off the boil (or you'll have a soggy mess).
- 8. Depending on how much space you left when tying the dumpling, some of the mixture may squeeze out as the dumpling starts to cook and swell. Fear not - provided it doesn't become too wet the dumpling will be ok. Once cooked, take the dumpling out and leave it to cool for about 10 minutes on plate, then cut the string and gently peel off the cloth.
- 9. There should be a translucent skin left on the surface of the dumpling, which should now resemble a large fruity boulder. If you leave the dumpling to cool for too long, when you take remove the cloth you will probably lose most of the skin. This is not a serious issue, but the skin is nice! Serve warm or cold with brandy butter, rum sauce, custard, ice-cream - whatever takes your fancy. This reheats well in the microwave and freezes really.
CLOOTIE DUMPLING
Make and share this Clootie Dumpling recipe from Food.com.
Provided by Missy Wombat
Categories Dessert
Time 4h
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- one large square of cotton or linen cloth is needed as a pudding cloth.
- Mix all the ingredients together with enough milk to make a not too wet mixture.
- Drop linen cloth in boiling water, using tongs remove and wring out excess moisture.
- Sprinkle the cloth with flour.
- Put the dumpling mixture into the centre of the cloth and tie securely with twine.
- Dont leave too much room in the cloth or the dumpling will split.
- Place the dumpling into a large saucepan of boiling water and simmer for 3 hours.
- Make sure the water level is topped up with more hot water to about half way up the side.
- The dumpling should be covered with water.
- It is a good idea to use a heat-proof plate in the bottom of the pot to keep the dumpling off the pot base.
- When ready, put dumpling on a wooden breadboard and carefully remove cloth.
- Put plate on top and turn over.
- Put in a warm oven for 10 minutes.
- Turn dumpling onto a clean plate and put into oven for a further 10 minutes.
- Note: Double the amount requires four hours' boiling.
Nutrition Facts : Calories 1499.9, Fat 34.4, SaturatedFat 18.2, Cholesterol 87.8, Sodium 273.2, Carbohydrate 284.1, Fiber 12.4, Sugar 146.8, Protein 25.5
CLOOTIE DUMPLING IN THE MICROWAVE
A moist Scottish spiced fruit cake. takes only 8 minutes in the microwave instead of the way is use to be cooked, 3 hours steaming in a cloth. normaly served at christmas and new year
Provided by skottishdonkey
Categories Dessert
Time 19m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- put the first 8 ingredeints in a microwave bowl and heat till butter has melted. add flour and baking powder and mix. then add eggs and mix well. have a 2 liter microwave safe bowl lined with plastic wrap and pour in mix. set timer for 8-9 minutes, checking and turning bowl every few minutes so that it does not get hard in places. allow to cool. enjoy with butter or plain and a nice cuppa tea.
Nutrition Facts : Calories 435.7, Fat 24.6, SaturatedFat 15, Cholesterol 113.9, Sodium 230.8, Carbohydrate 53.2, Fiber 2.4, Sugar 35.7, Protein 4.5
CLOOTIE DUMPLING (SPICED FRUIT DUMPLING)
Make and share this Clootie Dumpling (Spiced Fruit Dumpling) recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Take a 22" square of clean cotton or linen cloth. Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). Quickly sprinkle with about a tablespoonful of flour and toss the flour to coat the main centre of the cloth quite thickly.
- Beat the treacle into the eggs and then place into a bowl with the remaining flour and all the other ingredients. Mix to a stiff consistency. If needed, add a little orange juice.
- Pour the dough into the center of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape.
- Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary.
- Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the surface. Serve hot with your choice of dessert sauce - custard, brandy butter, hard sauce, etc.
- Any left-over Clootie dumpling may be sliced, then fried, or wrapped in foil and reheated in a warm oven, or loosely covered with paper towel and reheated in a microwave.
Nutrition Facts : Calories 396.6, Fat 17.2, SaturatedFat 8.7, Cholesterol 56.7, Sodium 226, Carbohydrate 56.3, Fiber 5, Sugar 25.3, Protein 7.8
CLOOTIE DUMPLING RECIPE
Provided by lassie
Number Of Ingredients 13
Steps:
- Coat a cloth with flour and tie into a ball. Bring a large pot of water to a boil and place a saucer in the bottom. Put the dumpling in the boiled water. Boil for 3 hours. Keep a kettle with hot water to top up.
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