To know what I'm talking about here's a photo: It was also used in Scotland very often at Christmas to replace the 'Plum Duff' of English origin, together with the 'custard' or as the French say 'crème Anglais'
The Scottish variety was also used the morning after sliced into thickish slabs and fried - in margarine because we had no butter, rationing forbid it!
The clootie dumpling is a delice, the main thing is having a cotton cloth big enough to put the mixture into for steaming for hours! Here is the recipe:
and some more Ancient Scottish treats:
(copy/paste if necessary)
There are other things which have fallen out of favour, like Bread and Butter pudding, again made with bread (old) and margarine (no butter available!)
and the recipe?
More Scottish recipes:
With various old favourites like Shortbread, Scotch Eggs and more.......
A last one, often used as a trick question in trade examinations, Scotch Woodcock.......no - not a poultry, but an entrée made of scrambled eggs on toast with anchovies laid on top!
This can also be used as a main course.