Clootie Dumpling

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Champion Scottish Clootie Dumpling Some years ago the Sunday Post ran a competition to find the champion clootie dumpling. This is the recipe for the winning dumpling. It’s brilliant! Ingredients 6oz self-raising flour 6oz brown or wholemeal breadcrumbs 6oz vegetable suet 1 teaspoon bicarbonate of soda 2 teaspoons cinnamon 1 teaspoon ginger 4oz currants 6oz sultanas 4oz soft dark brown sugar 2 tablespoons syrup Approx 1½ cups soya milk Method Place your cloot (clean, not clarty, cloot) in boiling water. Mix all the ingredients together with the milk to make a fairly soft consistency. Make sure everything is mixed really well. Take the cloot out of the water and wring, lay it out flat and dredge it with flour. Smooth the flour over the cloot with your hands to get an even spread. Place the mixture on the cloot, draw it together evenly, leaving some room for expansion, then tie the cloot with string. Place a plate in the bottom of a pot and then the cloot containing the mixture on top of that. Use a large pot, big enough to completely cover the dumpling with boiling water - that way there should be no need to top up throughout the cooking. Simmer the dumpling for 2 to 3 hours. Remove it and place it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and ‘whip’ it over. Carefully peel the cloot away. It’s not recommended that you dry off the dumpling. Mmm! Let us know how you get on with making your Clootie Dumpling. We also want to hear about any variations on this recipe and anything interesting you find out about Clootie Dumplings. [email protected] www.islemusicscotland.com .

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