Clootie dumpling, originally uploaded by Matito.




Sometimes spelt “Clootie” it gets its name from the “clout” or cloth in which it was traditionally boiled. There have been many variations over the years as cooks have experimented. This is a favourite at Christmas time, but can be enjoyed at any time of year. You may be glad to know that it doesn’t have to be made in a “clout”!




Ingredients:
4 oz shredded suet or margarine (marge makes a lighter dumpling)
8 oz (2½ cups) flour
4 oz oatmeal
3 oz sugar
Rounded teaspoon baking powder
8 oz mixed currants/sultanas/chopped raisins
One or 1½ teaspoon each of ground cinnamon and mixed spice
One teaspoon golden syrup (light corn syrup is the closest in N America)
2 eggs, beaten
3/4 tablespoons buttermilk



Method:
Sift the flour and rub in the fat (suet or margarine) in a large mixing bowl. Add all the other dry ingredients and mix with a wooden spoon. 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.


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! 


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. 


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. 


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



-Recipe from Here
-Photo from Here 

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Written by Abigail Young

I've had a passion for everything British my entire life, despite being raised as a small-town girl in the American Midwest, After years of dreaming, I got the chance to live and work in England for an entire year. Now I write about my favorite country, and hopefully inspire my fellow Britophiles to get over there and experience it for themselves.

This article has 3 comments

  1. J_on_tour@jayzspaze Reply

    My Mother and Father, who were both born and raised in Scotland, often referred of how they always looked forward to getting the coin in their piece of the dumpling.

  2. elizabeth Reply

    My great grandfathers family came from Scotland,their last name is Brown. My mothers maiden name was Queen, and my maiden name is Beattie, and for the longest time I have been doing family genelogy work, and even learning about the cooking and music, of Scotland, and I love it and one day I will be in Scotland when I win the lotto! Tears for
    Scotland Elizabeth

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