Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-

Name: Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 grams self-raising flour; 180 grams brown breadcrumbs; 180 grams suet; 1 tsp bicarb of soda / baking soda; 2 tsp cinnamon; 1 tsp ginger; 120 grams currants; 180 grams sultanas; 120 grams soft dark brown sugar; 2 tbsp (lyles) golden syrup; 300 ml milk or dairy-free alternative, amount varies due to suet so add accordingly; 1 'cloot' - a square piece of muslin cloth or a pillowcase can be used

Servings: persons

180 grams self-raising flour
180 grams brown breadcrumbs
180 grams suet
1 tsp bicarb of soda / baking soda
2 tsp cinnamon
1 tsp ginger
120 grams currants
180 grams sultanas
120 grams soft dark brown sugar
2 tbsp (lyles) golden syrup
300 ml milk or dairy-free alternative, amount varies due to suet so add accordingly
1 'cloot' - a square piece of muslin cloth or a pillowcase can be used

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

508

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 180 grams self-raising flour, 180 grams brown breadcrumbs, 180 grams suet, 1 tsp bicarb of soda / baking soda, and more.

Yes, Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions