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1
First put your clean cloot in some boiling water.
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2
Mix all the ingredients together with enough milk to make a fairly soft consistency.
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3
Make sure everything is mixed well.
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4
Take the cloot out of the water, wring it out, lay it flat and dust well with flour.
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5
Smooth the flour over the cloot with your hands to get an even spread
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6
Place the mixture in the middle of the cloot, draw the corners together evenly but leave room for the suet to expand.
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7
Tie the cloot shut securely with string.
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8
Put a plate in the bottom of a deep pan and place the clootie dumpling on top of it.
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9
Cover the dumpling with enough boiling water so it's completely submerged and cooks evenly.
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10
Simmer for 2.5 to 3 hours
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11
Carefully remove the dumpling from the pot and put it in a colander in the sink.
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12
Untie the string and gently pull the corners of the cloot apart.
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13
Put a plate over the dumpling in the colander and whip it over.
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14
Carefully peel the cloot away from one corner and behold your glorious dumpling!
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15
Some people like to oven dry their dumpling at this stage.
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16
I don't, it dries it too much and too fast.
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17
Let it cool and dry on it's own.
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18
It will keep for 3 months so it has plenty of time!
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19
Make in December to be mature by Hogmanay or as part of your Burns Supper on January 25th!
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20
Reheat and serve sliced with custard, or have the slices cold, spread with some butter and apricot jam.
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21
My grannie would fry the slices in butter when we were young, lovely!
