Clootie Dumplings

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 10oz flour
  • 1 Β½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon mixed spice
  • 4oz shredded suet
  • 8oz sugar
  • 4oz raisins
  • 8oz sultanas
  • ΒΌ teaspoon salt
  • Milk


    Mix the dry ingredients, add the fruit and enough milk to mix to a fairly stiff consistency. Have a saucepan of boiling water ready, with a plate on the bottom. Dip a cloth into the boiling water. Sprinkle the cloth with some flour; shape the dough into a ball on the cloth and tie up securely. Put into boiling water and make sure the water does not cover the whole dumpling. Keep at boiling point for four hours, topping up the saucepan frequently with boiling water. Eat as a pudding, or slice when cold and fry to eat with bacon.