Clootie Dumpling Recipe
Clootie Dumpling and Jug of Custard
Susan said, "My clootie dumpling recipe is probably pretty basic, as you can do all sorts of fancy variations - I remember my Aunt May adding treacle and grated carrots and chopped up apple with all the other bits, but it still tastes good." I'll vouch for that, Susan!
Clootie Dumpling Recipe
Recipe by Susan Spicer
1 lb Self Raising Flour
1 lb Fruit (sultanas, raisins)
4 oz Atora suet
1 cup Sugar
2 pkts Mixed Spices (wee tubs about 28 – 32mgs)
Approx. ¾ pint Cold Water
- Mix all dry ingredients in a large bowl then add water a bit at a time, sometimes it doesn’t need the lot, sometimes it does!
- Take your WET muslin cloth (about 0.5m2) soaked in cold water and wrung out
- Lay it out flat on surface and shake flour over the area the dumpling will be in (this is important as this your cloth!)
- Pour your mix into the middle and shake some flour over - the thicker the covering the thicker the skin!
- Gently gather together all the edges of your cloth and pull into the middle – hold tight with no gaps to let the water into the clootie.
- Leave about a 25cm distance between the top of the dumpling and your hand and get someone to tie a string really tightly around below your fist. (This gives the dumpling room to grow and expand!).
- Make sure you have a big pot of boiling water with either a trivet or an upside down saucer in the bottom (so it doesn’t stick to the pot!).
- Gently lower the clootie into the pot and keep the water boiling (always keep the kettle filled and boiled ready to top it up.
- Water should be quite high in the pot but not covering the top/centre of the dumpling) and lay a wooden spoon over the top of the pot and the excess cloth over it for at least the first 20 minutes boiling (if it lies on top of the dumpling it can make the top soggy!).
- Boil for 2 ¼ hours with a lid on –keep checking and topping up water (or if using a 20 mins pre-steam then 50 mins low pressure).
- When the times up, lift it very carefully onto a plate that can take the heat, untie the string (very hot, ouch, ouch!!).
- Very gently take the clootie off, lay a plate on its head and invert it to remove the cloth from the bottom. (again very carefully or you lose the skin!)
- Put it in a low heat oven for about 20-30 mins just to dry it off.
- Remove it to let it cool off - if you can leave it that long, yummy, yummy!!!!!!!!
- Wash out the cloth while you’re waiting and then it’s ready for the next time!