Clootie dumpling is a beloved Scottish dessert, often compared to spotted dick but with a richer heritage. This steamed suet pudding is a staple for Burns Night celebrations, offering a comforting and not overly sweet treat that pairs wonderfully with custard or ice-cream. With a prep time of 20 minutes and a cook time of 3 hours and 15 minutes, this recipe serves 8-10 people, making it ideal for gatherings.
Ingredients for Clootie Dumpling
To create this classic dessert, you will need the following ingredients:
- 110g fresh suet, or dried suet or a vegetarian alternative
- 225g plain flour, plus extra for dusting
- ½ tsp baking powder
- ½ tsp fine salt
- 1 tsp mixed spice
- 1 tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp nutmeg
- 110g soft brown sugar
- 75g fine fresh breadcrumbs
- 25g coarse oatmeal, or 25g extra breadcrumbs
- 200g currants
- 100g sultanas or raisins – golden ones look especially pretty
- 1 large green apple
- 1 carrot
- Finely grated zest of 1 unwaxed orange or lemon
- 1 egg, beaten
- 2 tbsp treacle
- About 60ml milk
Step-by-Step Instructions
1. Prepare Your Tools
Begin by half-filling a large saucepan with water and bringing it to a boil. Soak a clean, smooth tea towel or cheesecloth in water, and have butcher’s string ready for tying the dumpling.
2. Note on Suet
Suet, despite its heavy reputation, provides a fluffy lightness to the dumpling due to its high melting point. Fresh suet offers the best flavour, but dried or vegetarian alternatives work well. If using fresh, chill it in the freezer while preparing other ingredients.
3. Start the Dumpling Mix
In a large bowl, combine the flour, baking powder, and salt. Whisk in the spices, such as mixed spice and ginger, and then add the sugar. For a richer taste, consider using dark brown sugar.
4. Note on Breadcrumbs
Use fluffy, fresh breadcrumbs rather than dried ones. To make your own, process about 200g of stale bread in a food processor after removing the crusts.
5. Add Crumbs, Oatmeal, and Fruit
Mix the breadcrumbs, oatmeal, and dried fruit into the dry ingredients. Grate in the suet, apple, and carrot, then add the citrus zest and stir until well combined.
6. Mix in Treacle and Milk
In a small bowl, beat the treacle and egg together to ease distribution. Stir this into the large bowl along with enough milk to achieve a mixture that drops off a spoon without being runny.
7. Wrap the Dough in a Cloth
Wring out the soaked tea towel, dust one side with flour, and drape it over a medium bowl. Spoon the mixture into the centre, gather the edges to form a bundle, and tie tightly with string, leaving long tails.
8. Steam the Dumpling
Place a heatproof saucer in the pan of boiling water, lower in the dumpling parcel, and tie the string tails to the handles to secure it. Cover and simmer for three hours, topping up water as needed.
9. Finishing Touches
Carefully remove the dumpling and unwrap it onto a serving dish. For a traditional skin, heat the oven to 200C (180C fan) and bake for 15 minutes. Serve with custard, cream, or ice-cream, or enjoy it fried in butter the next day.
Why Clootie Dumpling is Perfect for Burns Night
This dessert is a quintessential part of Scottish cuisine, especially during Burns Night festivities. Its hearty yet light texture, enhanced by apple and carrot, makes it a winter favourite. Whether served fresh or reheated, it’s a versatile treat that celebrates tradition.
