Walkabout Crafts Logowww.walkaboutcrafts.com
Walkabout Crafts - The online gift shop for buying and selling arts and crafts

home  |  buy  |  sell  |  gift shop  |  world tour  |  craft topics  |  free gifts  |  contact


HomeWorld Tour > ScotlandRecipesClootie Dumpling

Clootie Dumpling Recipe

All recipes are FREE, however, donations towards the upkeep of Walkabout Crafts are much appreciated. Please click below to make a donation.

Clootie Dumpling recipe from www.walkaboutcrafts.com

Ingredients

4 oz shredded suet or margarine (margarine makes a lighter dumpling)

8 oz  flour

4 oz oatmeal

3 oz sugar

Rounded teaspoon baking powder

8 oz mixed currants / sultanas / chopped raisins

1 - 1½ teaspoon each of ground cinnamon and mixed spice

One teaspoon golden syrup

2 eggs, beaten

¾ tablespoons buttermilk

Method

1. Sift the flour and rub in the fat (suet or margarine) in a large mixing bowl.

2. Add all the other dry ingredients and mix with a wooden spoon. 

3. Make a well in the centre and add the syrup and eggs and mix well. Add enough buttermilk to make a soft but firm batter.

4. At Christmas, cooks often wrapped small coins (in the old days a silver three-penny piece was popular) in greaseproof paper and placed them in the dumpling. If you do add coins, warn those eating the dumpling later so as to avoid broken teeth!

5. You now have a choice of container. The traditional way was with a cloth. Dip it first in boiling water and flour it well before adding the mixture. Tie the top, making sure there is enough room for expansion. Place a saucer or plate in the bottom of a saucepan and stand the dumpling in the cloth on top. Cover with boiling water and cook for 2½ to 3 hours.

6. Alternatively, you can use an 8-cup basin or pudding steamer which has been lightly greased with melted butter. Allow a one inch space at the top (even if this means throwing away some of the mixture - you need the space for expansion). Cover the steamer or basin with a greased sheet of foil and pour boiling water into the steamer until it comes two-thirds up the side. Boil for 3 hours.

7. Turn out the dumpling and either serve hot with custard or cold with cream.

--------------------------------------------------------------------------------
Contributions to this page are more than welcome - please send us your inclusions for approval. 
You may copy this article and place it on your own website, as long as you do not change it and include this resource box including the live link to Walkaboutcrafts.com Copyright © Walkabout Crafts
--------------------------------------------------------------------------------

If you would like to make a donation towards the upkeep of this web site then that would be greatly appreciated. Please click below to make a donation.

Spread the Word...

We are a non funded, non profit organisation and we need your help. To help us promote 'Walkabout Crafts'; Please recommend us to your friends or if you have a web site / social network page please add our link (selection of banner and text links can be found at http://www.walkaboutcrafts.com/banners.htm ), or if your feeling really generous please send a donation.

If you have suggestions of how we can improve our service, please let us know. We love to hear from you!


Gift Shop
Walkabout Crafts - Gift Shop
Find the perfect gift; Exquisite hand made gifts, art, crafts and souvenirs...
Craft Topics
Walkabout Crafts - Craft Topics
Sell Crafts online, Craft Courses, Events, Projects and business advice...
Free Gifts
Walkabout Crafts - Free Gifts
Colouring pages, recipes, Celtic fonts, music, competitions, downloads...
World Tour
Walkabout Crafts - World Tour

Explore the culture, Experience the local cuisine, language, music...

home  |  about us  |  buy  |  sell  |  gift shop  |  world tour  |  craft topics  |  free gifts  |  contact

.

counter statistics

. . .

Walkabout Crafts is a non funded, non profit web site. 100% of all sales go directly to the members. Please support us by telling your friends about us - thank you. Copyright © Walkabout Crafts All rights reserved. Telephone: +44 (0) 773 328 4443