The Clootie Well is mentioned by several historical writers and collectors of folklore and tradition. If you don’t have your granny’s recipe to rely on, click here for my clootie dumpling recipe. Scottish food historian Fraser Wright states: "The clootie dumpling is a relic from times past. Then combine the wet mixture with the dry mixture. • 1/2 tsp salt It’ll be just another version of the dried fruit and suet puds that have sustained workers and brightened festivals for centuries in Britain. Preparation time. • ½ tsp ground cinnamon • 75g/3oz currants The bundle was put in the pot of boiling water and a weight put on top. Dip your dumpling cloot into the boiling pot of water to soak it for a few minutes. When you first remove the cloot you will have a white glutinous skin which covers the surface of the dumpling. If you look back far enough you will find the origins of a clootie dumpling are really just a plum, or Christmas, pudding. • 75g/3oz chopped stoned dates • 100g breadcrumbs Each traditional Scottish recipe clootie dumpling is encased in a traditional cloot and can be gift wrapped. Fine ground oatmeal could be a nice addition. One day came a clootie request which was too large for the pot. The wet cloot and flour combine to form a protective glue-like waterproof surface so make sure the flour reaches far enough to the edges of the cloot, so that the flour will cover the whole dumpling when the cloot is drawn up around it. • 1 tbsp black treacle foodanddrink@scotsman.com, For advertising queries, please contact The Clootie Dumpling kitchen is where you will participate in the preparation of your own traditional Clootie Dumpling. In another bowl mix the eggs, milk and black treacle together with the grated apple. London He writes the food blog www.redbookrecipes.com and wants to put Scotland on the map as a place for good food. • 1 tsp baking powder It is part of the hearth and home approach which makes the food of Scotland so loved everywhere. The standardised recipe had to wait for the 20th century and for boiled puddings to go out of fashion before it was written down for posterity. Fraser is originally from Glasgow and lives in a wee flat in Edinburgh. • 150ml/5fl oz buttermilk • 500g dried fruit (such as currants, sultanas and raisins) • 1 bramley apple, peeled and grated - Cloutie Dumpling. Remove the cloot and transfer the dumpling to a baking tray. You need a strong digestion, but fried in butter and served with bacon and eggs it makes a fine breakfast. Usually, it was granny who made it for a birthday or special family treat. If you make one this size you will likely have some leftover, so you can eat it for Breakfast on Boxing day. This time, the cloth is used in the cooking process: Cooks place a traditional sweet pudding in a cloth sack before boiling it. Similar suet puddings appear in 18th and 19th century Scottish cookbooks, but the dish we know as Clootie Dumpling was a family dish that didn’t need recording – everyone had their own recipe. When it's being made everyone should give it a good skelp – or smack – to make sure it has a nice round shape. He didn't notice! Our shop is an emporium of the finest quality local … The 1929 edition of F Marian McNeill’s The Scots Kitchen: Its Lore & Recipes features one of the earliest printed recipes. Many Scots have fond memories of their grandmothers or their mothers making so it is something many Scots are fond of. Otherwise you can buy a length of calico from a haberdashery. In Scotland there are versions for oatmeal dumplings, which were served up with a stew or soup. Clootie Dumpling, a traditional Scottish steamed fruit pudding, comes with many stories, recipes, and family traditions. • ¼tsp sea salt Pressure cookers can reduce the steaming time to about 2 hours. There it stayed boiling happily for several hours. The cloth (clout or cloot) is tied up and lowered into a pot of boiling water. I would imagine at Christmas the Scots are more likely to keep precious alcohol in their glass rather than sending it into the ether. Then I lost my recipe! Below are online shops where you can buy clootie dumpling and have it delivered throughout the UK or worldwide where listed: Campbell's Clootie Dumplings of Edinburgh use a family recipe that originated on the Isle of Skye in the mid 1800s. Remember this book was first published in 1747 so the recipe hasn’t changed in almost 300 years. Serves 8. • 1 medium farm-fresh egg Dessert: Clootie dumpling or cranachan (a traditional dessert of oats, cream, whisky and raspberries) Drink: Scotch whisky. 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