Clootie Dumpling

This is a very traditional Scottish dish - a boiled pudding/cake. A 'cloot' is a cloth, and it's used to wrap the dumpling in for cooking.

Ingredients

200g SR flour, plus extra for flouring the cloth

100g raisins

50g currants

25g mixed peel

50g sugar

1/2 tsp mixed spice

1/2 tsp cinnamon

50g suet

1 tsp black treacle

milk to mix

Method

Put a large pan of water on to boil, about half full. Mix all of the ingredients in a mixing bowl. Add sufficient milk to make a 'dropping consistency'. This might be in the region of about 200ml, but use your judgement.

Scald a large tea towel in the boiling water, then carefully lay it on a flat surface. Shake flour over the tea towel and cover well. 

Put the dumpling min in the centre of the tea towel, and gather the edges. Shape the mix into a sphere. Tie off the cloth with string, leaving plenty of room for dumpling to expand.

Place a plate in the bottom of the saucepan and sit the dumpling on top. The water should reach about three quarters of the way up the dumpling. Put a lid on the pan and cook for 2 hours. Ensure the water doesn't leave the boil. Top up with additional boiling water when required.

After 2 hours, carefully remove the dumping and cleave to cool for 5 minutes. Remove the string and cloth. Then turn it upside down onto a plate and sit it in front of an open fire for 30 minutes. Alternatively, place in a low oven for 30 minutes. This allows the skin to dry off and gain a glossy surface. 

Eat hot or cold. It can be served with cream, ice cream, custard, or a dram of whisky. 

Notes

My Mam has no idea how long it keeps for as she's never had a chance to find out. Clootie Dumpling doesn't last long in her house!

I think I've seen my Dad toast a slice of clootie dumpling and spread butter on it, toasted tea cake style.