Clootie Dumpling is a TRADITIONAL SCOTTISH dessert
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- Опубліковано 17 гру 2023
- The Clootie Dumpling is a traditional Scottish dessert, rich and fruity in nature. The name "Clootie" comes from the Scots word "cloot," which means cloth. The dumpling is wrapped in a cloth (or "cloot") and boiled. The dessert has its roots in ancient Scottish celebrations of Yule when a special dessert would be prepared to mark the winter solstice. Over time, it became associated with other celebrations, especially Christmas and Hogmanay (New Year's Eve).
The dumpling is a dense, spiced pudding with suet, flour, sugar, dried fruits, and spices. Once all the ingredients are mixed, the dough is placed onto a floured cloth, wrapped up, and then boiled or steamed for several hours. After boiling, it's common to bake the dumpling briefly to dry and crisp the outer skin. When ready, the dumpling has a distinctive flavor and texture, with the spices and dried fruits imparting a warm, festive character.
Making a Clootie Dumpling is often a family tradition, with recipes and techniques passed down through generations. Each family might have its own variation, adding different fruits or spices according to preference. Serving it sliced, often with custard or cream, it remains a beloved treat in many Scottish households.
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Ingredients:
150g suet
250g self-raising flour
150g sugar (preferably brown sugar for a richer taste)
500g mixed dried fruits (such as currants, sultanas, and raisins)
2 tbsp black treacle or molasses
1 tsp baking soda
1 tsp mixed spice (a blend of cinnamon, nutmeg, and allspice)
1 tsp ground ginger
1 tsp ground cinnamon
1 egg, beaten
150ml buttermilk or milk
A pinch of salt
A large piece of muslin cloth or a clean tea towel (the "cloot")
NOTE: you may have to top up with boiling water during the cooking.
The Clootie Dumpling looks very pale; after being in the oven and left to cool it turns a fantastic brown colour.
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Hello Mr backyard...❤❤❤❤❤❤❤
You have made my day ❤❤❤❤❤
I only asked that you make this
God bless you always my friend.
From Henrietta.🌹🌹🌹🌹🌹🌹🌹🌹
You are very welcome, and it was a pleasure to make it and eat it - I made a large amount of custard - I love cold custard, and it goes really well with this. Take care. Best, Rik
So glad you requested this and he made it, I'd have never have known otherwise 😊❤😊
@@BackyardChefmy nanna in Scotland made this beautiful everyone got one made for their birthday. I used to do homecare in Scotland and I went to an old lady who was 98 she gave me a recipe for my nanna that was used by the Queen mother's cook. Her relative had been housekeeper to the Queen mother she gave me the recipe to give to my nanna.I went to visit my nanny and told her about the Queens recipe.I gave her it she looked at and looked up at me and said "my recipe is better." MY uncle was a plumber and he was up in Glasgow area working and the guy was working beside at tea-break asked him if he wanted a bit of dumpling, My uncle took the dumpling ate a bit and said ",That's my mums dumpling ".Guy said "I'll ask wife where she got it,.Next day his wife had been at a Church sale at our Village, it was my nanna's dumpling. Thank you not only are you showing us wonderful recipes but your bringing back good memories.God bless
My mum made this regularly when I was growing up. The cloot would be sat in the fireplace of the open fire, our only form of heating at the time. We never had it with anything. We would just have a slice with our cup of tea. My mum believed in a breakfast, dinner, tea and supper plus something baked with a cup of tea in between dinner and teatime.
Thank you for sharing. Best, Rik
Oh blimey. My mum made a a clootie dumpling at least once a month for my family. We absolutely loved it with lashings of warm custard. Man that bring back great memories ❤
Sounds great! Thank you. Best, Rik
In Domestic Science classes at school, many years ago, the teacher demonstrated how to make suet. Needless to say we were all pleased when we were told to bring in Atora suet for the next cookery lesson and not kidneys from the butcher.
Yes the fat from around the kidneys needs cleaning before using. Best, Rik
My mother in law makes this. You can fry a slice with Lauren sausage, egg and beans lovely.
That sounds like a cracker of a breakfast idea. Best, Rik
In scotland, never put it in the oven with sugar. The flour gives it a skin. It stays moist for days. We used to have it cold. A slice with butter and cuppa tea. You can have it with custard or cream and a scottish favourite cut a slice and fry it with your bacon, sausage, eggs, black pudding, potatoe scones beans, mushrooms and tomatoes
Thank you. Best, Rik
My mother is making this for Christmas day. It's superior to Christmas pudding in every way yet most people aren't even aware of its existence.
It's definitely good, but I'm not sure about the superior. I would imagine that's down to personal taste. I love it, and I'm pleased it was suggested to make. Best, Rik
My mother was from Berkshire and she made something sort of similar called Irish fruit cake in a Bundt pan. I am so hungry watching this. Most Americans dislike dark fruit cakes and puddings but I think they are delicious. Will have to try this recipe. I love your channel.
Hi, Serena. Nice to have you here! I agree that there is nothing wrong with dark fruit cakes. They are mostly richer in flavour. Thank you. Best, Rik
When I was a young girl I'm 84 now mum would go to yjr butchers and buy a piece of,suet and grate it ,To make the dumplings or Stake and kidney Pudding ,Lovely Grub .
Lovely! Thank you. Best, Rik
My mother used to make this!
Its traditional and very good! Mum's know best. Best, Rik
Can hardly wait to get suet so I can make this. Thanks Rik and God bless
This is Old school at its best. Still made this way in many homes. Hope you have a chance to make it. Best, Rik
I'd heard of a clootie dumpling and assumed it was this kind of thing, but I've never had one. It looks amazing. I guess it's their version of a Christmas pudding.
It is amazing! Best, Rik
We made our dark fruit cake tonight. I have my great grand mothers steamer pot. Mom made plum puddings. I don't like. Clootie was just what I thought, a cloth! Old time talk. Some people say "sodie" instead of soda. It is beautiful. I have to have a taste of our cake. Mom made hard sauce.
It brings back memories of my mom.she used to Ake this every new years eve.🎉❤
Thank you. Good memories. Best, Rik
Looks like a Christmas pudding.
Yes! Thank you. Best, Rik
This reminds me of when. I first had it, and it was so delicious 😋 thankyou ❤
My pleasure 😊This is fantastic. It was a request for me to make - I'm pleased I did. Best, Rik
Yet another AMAZING tutorial on a traditional recipe that evokes the lifegiving essence of our bygone days!! TY for shining a light on this delightful holiday treat!! Christmas blessings to you and the Mrs.!!
You know I love the old recipes very much - I wish you a very happy Christmas - got a lot of cooking to do here. Best, Rik
This will be my next dessert. So far I have made your lemon bars, Scottish shortbread, and the English bangers. All have come out fantastic. Thank you for the fun I have just watching. Amazing! You are definitely on my go to list. Jeff
Wow, thanks, Jeff. This dessert is fantastic. I've still tried it with Lorne sausage and beans like the one of the comments. I don't know how that works, but I will try it. Best, Rik
I put the flour on the damp cloth while it is flat on the table.
Bowmore is bonny, Bunnahabhain is smooth, Ardberg is all right, Lagavulin is lovely...but Laphroaig is the king. Islay whisky rules the scotch world. There is nothing dirtier, nastier or smokier than Islay whisky. It's fantastic stuff :)...sorry got side tracked for a sec. These old fashioned boiled puddings are absolutely fantastic, make stunning presentations and are delicious. Thanks for the vid Rik.
Get side tracked that's what I say! Thank you. Best, Rik
I so love listening to you 😊what a great recipe, I almost can smell it over here in Germany 😅
Have a lovely Christmas in Germany. Best, Rik
My father ate it warm with a piece of cheddar cheese. Custard for me....... where's the silver threepenny. We had this instead of birthday cake...🤤
Thank you. Best, Rik
And we Scott's wonder why we have high incidents of heart conditions 😅
Well it's a good way to go, full of Clooty Dumpling and pies.
And a wee dram to boot! Thank you. Best, Rik
Beautiful delicious!! I can just smell the Christmas aroma in this Clootie Dumpling! Looks awesome. I love the idea of the custard or brandy sauce on top. The custard is a winner. Blessings.
Thank you. Best, Rik
That slice would have you unconscious in front of the TV afterwards.
Thank you. Best, Rik
Nailed it! Outstanding video and outstanding food. Thanks.
Glad you enjoyed it! Thank you. Best, Rik
AMAZING :D
Thank you. Best, Rik
Mr Backyard,,, Your amazing ❤ I have all the ingredients in for your clootie dumpling..It will be in the oven very soon..,and i know i am going to enjoy it very much..God bless you always sir.
Have yourself a wonderful Christmas
And a blessed 2024. ❤❤❤❤❤❤❤
Henrietta - its Rik always just Rik. Wishing you all the very best for Christmas. (p.s. I'm still cooking every day) Best, Rik
Thank you great to see method for boiled pudding …..Thank you so much…💕
My pleasure 😊Best, Rik
I’ve been watching Dr Finley. In the episode I watched tonight Janet made this. I didn’t know what it was so had to look it up. I doubt I’ll ever make it with suet plus I have a sensitivity to gluten. But def looks interesting. I love moist cakes.
Thank for looking it up. Best, Rik
Looks so delicious! I really want to have a go at this😊
Hi Barbara, this is a traditional pudding that can be enjoyed any time of year - it's amazing! Best, Rik
Your recipe looks a bit easier than mine. I use a recipe from an award winning clootie dumpling from many, many years ago and it's delicious too. I only make clootie dumplings at Xmas & New Year, I never out sugar on top though as we Scots like to have a slice fried with our breakfast (with tattie scones, square sausage etc.). I think I will try your recipe next weekend though.
Thank you. Best, Rik
We always put threepenny bits and one silver sixpence in little grease proof packages ; we dried it out in front of the coal fire . Always a favourite as were the other steamie puddings with thick custard . Keeps the cold out here in Scotland Tried your Pan Haggerty ; took me a bit longer . Tempted to parboil next time. A wee bit stout doesnae go amiss in such a pudding , with a side of a single malt of course.
Great tip! Love traditions. Best, Rik
❤️🙂
Thank you. Best, Rik
My sister used to make a pretty good dumpling, she's not done one for a long time though, MMM. She used to have her dumpling cloot, and that's all that cloot was used for.
Yes put the cloth away and use it only! I have the same here for cheese and other things - never mix the cloth, strange isn't it? Best, Rik
Looks fantastic, have you made Scottish black bun that’s made for New Year ?
Not on the channel. Best, Rik
Hi Rik, yesterday made the pudding, excellent taste, it's great both when warm with custard and cold with butter (this morning)! As you like to know of variations, I made mine with 2/3rds the amounts of the ingredients, as I had only defrosted 100gms of beef suet obtained from french butcher. As we can't get self raising flour here, doubled up on the baking soda. Changed the raisins mix to include prunes, and retained the same amounts of spices and egg etc, then cooked it in our High dome pressure cooker for 50mins at 5lbs weight. Straight turn off and wait for the pressure to go down on its own. The time was calculated from reducing a recipe for Xmas pudding. Well cooked and tasty. Thanks Malcolm. Is there an email address for you? I have a recipe for curried fish which might suit you and/or your other "Not another curry" channel. Regards M.
Wow! Malcolm you know your way around the kitchen. Good on ya. Thank you. Best, Rik
Hi Rik. Im new to your channel so don't know if you've ever produced a video for Yorkshire Curd Tart. Absolutely fabulous.
Coming soon! I was looking through my recipes the other day for it and I haven't found it yet - I will. Thanks for joining me here. Best, Rik
I'm 70, and as I was growing up, my Grannie (my Mum's Mum used to make the Clootie dumpling as a birthday cake for the Grand Wean's. She used to wrap a sixpence in a piece of greaseproof paper and cook it in the dumpling. Her mixing bowl was a plastic basin (used only for the dumpling), and I got to lick the wooden spoon when she was finished. My mooth's watering thinking about it. You're the only person I've seen making it the same way as my Grannie. Ah, the good old days.
Hi, Liz. Thanks for sharing - I loved the licking the spoon - I had that honour from my mum too! The Old ways are sometimes the best. Thanks you. Best, Rik
WE HAD IT AS A BIRTHDAY CAKE ,GRANNY WOULD PUT WRAPPED SIXPENNY PIECES INSIDE, IF THERE WAS EVER ANY LEFT ITS DELICIOUS LIGHTLY FRIED
Desert? fry a slice and eat with your fry up dunk in the egg brilliant.
Yes! someone else with my tastes. Best, Rik
Cloot comes from breechclout, or diaper.
Thanks. Best, Rik
Hi Joyce from Edmonton, is there an egg replacement for this recipe, I have an egg allergy , I'm unable to eat any part of the egg
Hi Joyce - yes, miss the egg out altogether, and you could increase the amount of buttermilk slightly to compensate for the missing egg. Use an additional 1/4 cup of buttermilk. Best, Rik
Apple sauce. Or chia seed egg substitute.
This recipe seems similar to the English plum pudding, less the alcohol and plums.
Similar in ingredients - totally different in making. Best, Rik
If they baked it in the end why bother cook it in water? Is there a tip we ought to know?
I seen this done before but still surprised me as much as it did confuse me.
The baking dries out and puts a crisp on the skin. The skin is formed by the flour in the cloth as it boil cooks. Best, Rik
@@BackyardChef Amazing. Truly amazing. Does the recipe go back to the medieval time?
Historically, the Clootie Dumpling is a festive dish, closely associated with Christmas and New Year celebrations in Scotland. However, its origins are thought to go back much further, possibly even to the Middle Ages. This dish was a practical solution to cooking in a time before kitchen ovens were common. Boiling or steaming could be done over an open fire, making it accessible to most householdsBest, Rik@@hana.the.writer5074
Only thing missing is whiskey 😂
It on the shelf at the back - shussssssssh! Thank you. Best, Rik