Name: Cloutie Dumpling
Yield: Serves 4–6
Ingredients: 175 g (6 oz) shredded suet 100 g (4 oz) currants; 175 g (6 oz) self-raising flour; 175 g (6 oz) brown breadcrumbs; 175 g (6 oz) sultanas; 250 ml (8 fl oz) milk; 2 tablespoons golden syrup or treacle; 100 g (4 oz) soft dark brown sugar; A good pinch of ground cinnamon; A good pinch of freshly grated nutmeg; A good pinch of ground ginger; 1 teaspoon bicarbonate of soda

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

I ate this recipe for pudding when I visited Alan Craigie at the Creel Restaurant in the Orkneys while filming Rhodes Around Britain. It was delicious. What did surprise me was that I had also eaten it that morning with my cooked breakfast! Now that’s what I call variety.

Cloutie dumpling is a Scottish speciality. Cloutie comes from the word ‘clout’ meaning cloth, which is what the dumpling is wrapped in before boiling. I would describe it as a light Christmas dumpling. For me, it a

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Ingredients

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