The recipe from my grandmother, who would have been 100 today!
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups self-rising flour
- 1 ¾ cups dried currants
- 1 ⅔ cups raisins
- ¼ pound shredded suet
- 1 cup dry bread crumbs
- 1 cup white sugar
- 1 egg, lightly beaten
- ½ cup milk
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon molasses
Instructions
- Bring a large pot of water to boil.
- Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
- Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
- Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.
Nutrition Facts
| Calories | 672 kcal |
| Carbohydrate | 125 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 960 mg |
| Sugars | 49 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Alarmingly under-spiced.
So good, mine was a bit squishy but delicious.
Needs more spice,more fruit to give.more depth of flavour, Also do not understand why only half cup of milk as mixture is very dry
Don’t be concerned when stuff falls off when you pull it out of the cloth. The browning sorts it out. But it was a little bland, good served with butter or cream.
Best tasting and easiest recipe I’ve found. Tips: Place a saucer upside down in your pot before you drop in the dumpling. This will prevent your “cloot” or cloth from sticking to the bottom of the pan. We love Clootie dumpling sliced and fried in butter for breakfast with our bacon and eggs! If there’s white and black pudding and square slice sausage with beans, all the better!!!
I love this recipe – my granny always made it for birthdays in the family! I find that an apple chopped into the mixture really enhances it and makes it that little bit softer. Served warmed with milk is the best way to eat a clootie dumpling!
This is a great recipe! Just like you get in Scotland. Service with cream, custard or your favourite sauce. I’ve tried brown sugar, lemon, rum, whisky. All are great!