Scots Recipes

Clootie Dumplings

Ingredients:
6 oz self raising flour
6 oz brown bread crumbs
6 oz suet
1 teaspoon bicarbonate soda
2 teaspoons cinnamon
1 teaspoon ginger
4 oz currants
6 oz sultanas
4 oz soft dark brown sugar
2 tablespoons syrup
1.5 cups milk or milk stout

Steps:
Place your cloot in boiling water. Mix all the ingredients together with the milk to make a fairly soft consistency. Make sure everything is mixed well. Take the cloot out of the water and wring, then lay it out flat and dredge well with flour. Smooth the flour over the cloot with your hands to get an even spread. Place the mixture on the cloot, draw it together evenly, leaving room for expansion, and tie the cloot with string. Put a plate in the bottom of the pot, and the cloot with the mixture on top of that. Use a large pot, big enough to allow covering the dumpling with water. That way there will b e no need to top up through the cooking. Simmer the dumpling for two and a half hours. Remove from the pot and put in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and whip it over. Carefully peel the cloot away from one corner! TA DA!

Bannocks | Clootie Dumplings | Cock-a-Leekie Soup
Scotch Broth | Scotch Eggs | Scottish Gingerbread
Scottish Short Bread | Scottish Scones | Howtowdie (Scottish Roast Chicken)
Traditional Mead | Quick Metheglen | Mulled Wine
White Metheglen | Crowdie Cream | Rumbledethumps

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