Inspired by the recipe for ‘clootie’ dumpling, this is a traditional Scottish delicacy often made at Hogmanay to offer ‘first footers’ or the first visitors to enter your home once the new year bells have chimed. The name ‘clootie’ comes from the Scottish word ‘cloot’ or cloth in which the dumpling was traditionally boiled. We’ve cheated and cooked it in a pudding basin which is easier to handle and just as delicious!
- 175g self raising flour
- 175g brown breadcrumbs
- 175g vegetable suet
- 1 tsp bicarbonate of soda
- 125g soft dark brown sugar
- 2 tbsp golden syrup
- 2 tsp cinnamon
- 1 tsp ground ginger
- 125g currants
- 125g sultanas
- 300mls milk
Follow these steps
- Place all the ingredients in a large mixing bowl and mix well until everything is combined. The mix should have a soft dropping consistency.
- Spoon into a 1.5 litre pudding basin - cover with a lid or a double layer of baking paper secured around the top of the basin with string.
- Place the pudding into a large pan of just simmering water - the water should come no more than half way up the basin. Cover the pan with a lid and simmer gently for 2.5 hours, checking the water level from time to time and topping up if necessary.
- Carefully remove the pudding basin from the pan and leave to rest for 30 minutes. Turn out onto a serving plate and serve warm with cream or custard.
- Any left over dumpling can be sliced and fried in a little butter the next day, or served like cake with a cup of tea or a dram!