Cloutie Dumpling RecipeOrigin: Scottish Period: Traditional |
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This is a traditional pudding, named after the 'clout' or cloth that it's traditionally boiled in. It is also known as a 'Clootie' and is a well-established Christmas favourite. Ingredients
120g shredded suet 
Cloutie Dumpling Preparation:Method:Sift the flour into a large bowl and rub in the suet. Then ad all the other dry ingredients and mix with a wooden spoon. Make a well in the centre and add the syrup and eggs. Mix well, then add just enough buttermilk to make a soft (but still firm) batter. Pour the batter into a 2l basin or pudding steamer (ensure you leave a 3cm space on the top to allow for expansion). Cover with a greased sheet of foil and secure. Place a saucer in the bottom of a pan, place the pudding on top and pour-in sufficient boiling water to come 2/3 of the way up the container's side. Cover with a lid and boil for 3 hours. Once done tip the dumpling out and either serve hot with custard or cold with cream. Find more Christmas Recipes Here |
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