Name: Clootie Dumpling
Cuisine: United Kingdom
Ingredients: 1 orange or lemon, zest and juice; Dusting: plain flour; 175 g (6 oz) fine white breadcrumbs; 225 g (8 oz) beef suet from the butcher, or prepared beef, or vegetarian suet; 1 teaspoon baking powder; 2 teaspoon ground cinnamon; 2 teaspoon ground ginger; 2 teaspoon mixed spice; 225 g (8 oz) sultanas; 450 g (1 lb) plain flour; 125 g (4½ oz) currants; 225 g (8 oz) California raisins; 2 large carrots, grated; 2 large cooking apples, grated; 2 eggs; 225 g (8 oz) black treacle; 225 g (8 oz) soft brown sugar

Preparation info

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Lighter and less rich than a Christmas pudding, this is made in a cloth (cloot) for first foots throughout the night. It’s also fried up for a sustaining breakfast with bacon and eggs. For other festive occasions such as birthdays, it’s made with ‘surprises’. The traditional cloth method makes the ‘skin’: a vital part of the eating experience. Alternatively it can be made in a pudding bowl.