Clootie dumpling recipe
This spiced, fruit-laden pudding dates back to the 18th century. The name ‘clootie’ or ‘cloot’ comes from the old Scottish word for ‘cloth’, referring to the muslin the dumpling is cooked...
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Ingredients
- 175g self-raising flour, plus extra to dust
- 175g fresh white breadcrumbs
- 1 tsp bicarbonate of soda
- ½ tsp fine salt
- 1 ½ tsp mixed spice
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- 175g shredded beef suet
- 100g dark brown soft sugar
- 200g sultanas
- 75g currants
- 1 apple, coarsely grated
- 2 tbsp black treacle
- 150ml buttermilk
- 1 large egg
- sunflower oil, to grease
- custard or ice cream, to serve
- a large piece of muslin (or a clean tea towel) and kitchen string
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