I want to make smaller versions to put in my Christmas hampers for my friends If I quarter the clooltie would I then cook the 4 smaller ones for an hour?
ooo I'm not too sure to be honest but I think that would be a good guess...You can unwrap it and check and wrap it back up if not cooked. It always looks quite moist when you initially remove the wrap so that doesn't mean its under cooked just that it needs some air drying. You could perhaps try poking a thin knife right through to check if its clear like a cake. :-) Go for the 1hr - 130hrs and take it from there. You can also dry them out in the oven afterwards too for about 10minutes in a medium hot oven. THis helps to thicken the skin. I hope all of that helps in some way, let me know how you get on :-) Angie x
@@mohragfischer1831 Did you cook all 3 together in the same pan,,,or did you cook separately... Awaiting your reply,,so I can make for a few senior citizens for Christmas..😘😘😘😘😘
Mother in law was an old style cook who worked in a factory canteen. Her clootie dumpling was to die for. She rarely used a recipe when cooking and baking. She passed 20+ years ago. All that knowledge gone forever. ❤
You can dry it in a warm oven to develop the skin. My granny used to wrap silver threepenny pieces in greaseproof paper and disperse them through the dumpling. Health and safety has stopped all that. Although I never heard of anybody choking on one!
Auw thats lovely to hear your tips from your Granny, thanks :-) Great tip! I'm sure they probably also dried them out by the fire too, a nice way to thicken the skin. Thanks for sharing, Angie :-) xx
As a lad it was my dads job to turn the dumpling in front of the fire to develop the glaze. I got a recipe from a work pal while I was in Saudi, magnificent results first time.
My mother who was from Dundee, Scotland used to make this for Christmas when we were kids. She made it in the boiler in the laundry and used to put sixpenny bits in it before decimal currency came in, in 1966, then she couldn't use the 5 cent pieces in it. She died 29 years ago. Thanks for this recipe. It looks just like hers ❤ From Australia 🇦🇺
my sister in law and I make Dumpling every Christmas season...but it does include other ingredients ..... her Scottish mother showed her brother how to make it and she continues with the family tradition and now we have other members of the family to help. We need a strong man to get it out of the boiling pot of water. Ours turn out to be 25# and take 5-6 hours to boil!! we have never had to put it in the oven to get the skin, it naturally comes out with it....It is delicious and we fry it in the mornings with butter for breakfast...
Brilliant! Thanks Ralph I'm glad you enjoyed it! I hope you give it a try and enjoy it too! I have another clootie style pudding on here that I uploaded recently, its a lighter version, equally delicious! :-) Take Care, Angie :-) x
I have never heard of this dumpling before!! OMG it looks sooo good! I'm from the US and my friends and I are making food from around the world for our little Christmas get together this year and this is what I'm going to attempt to make! Thank you for this great video!
Thanks so much! I hope you enjoy it, the name comes from the clootie used to make it, that just means cloth in Scottish lol :-) or cloot for short... any questions just ask, Angie x
@@albertafarmer8638 Jillian's.....may have meant...oh my goodness... I am a Christian....and I don't always assume omg....means God. Could be goodness......🙏🙏🙏🙏🙏🙏🙏🙏🙏
@@henriettagoldsmith5056 Hi, that's wonderful! We Christians have to be so careful these days, we can't be like the rest of the world. Blessings from Canada!
I love making Clootie dumpling and on the whole my recipe is similar to yours but I don’t use cloves but I also add some mixed peel and 2 eggs as well Also the mixture is much more runny and I put the plate in the right way up(makes a good shape 0 and we use granulated sugar Then we bake it in the oven for about 20 minutes to dry it out a little
Had this throughout my childhood. My mum would dry it out at the coal fire. I can't recall her making it when the central heating was installed. All us kids had flew the nest by then though so maybe wasn't worth her efforts just for her and my Dad. We just used it as cake and had a slice with our cup of tea. Definitely a seasonal treat though.
Auw lovely I hope you make a successful clootie dumpling some day. It can be tricky but it you follow closely it should turn out ok. Take Care, Angie x
Thank you, I was so pleased it came out really well for the video :-) You can pop it in the oven to dry a little further but I like it this way :-) Angie x
Over here in Northern Ireland, we would eat Clootie Dumpling traditionally at Hallowe'en. My Granny's recipe was even more simple than the one featured here and boiled in 2 clean pillow cases.....DELICIOUS ❤❤❤
@@henriettagoldsmith5056 My Granny raised a family of 12 children, one child dying in infancy: Money was tight, and food was basic, no frills. Her recipe was as follows: 2 large handfuls plain flour, currants and sultanas 1 handful each, an 8oz block of 'Stork' margarine cut into the flour, 2x 2oz tubs Mixed Spice and enough 'sweet' milk (not buttermilk) to make a slightly sticky dough. Transfer the mixture to a pre-floured damp pillow case (I still have my Granny's, kept specially for dumpling), tie with string and boil for 3 hours in a large pan of water. After cooking time, remove from pillow case, and dry out in a 100°C oven for 20 mins. Allow to cool, then serve with custard, cream etc. VERY basic, but delicious! 🥰🥰🥰😋😋😋🤤🤤🤤
I made it.... BUT I forgot to put the flour on the t-towel. I was really upset about this non move. But it turned out ok. To serve I warmed a serving in the nuke and took it out and added some honey to melt in. Was a wonderful dessert. Mary (McLeod) Schermerhorn
My dad used to make this for us kids he put the mixture in a pillowcase tied it and he put it in the old gas boiler we used to wash clothes in way back in the 50s 😂😂omg how old am I getting 😳he used to put a sixpence wrapped in grease proof paper as a surprise for one of us to find 👍
wow! Lovely memories, thanks for sharing them with me and everyone else! I love hearing everyone's memories of Scottish food. My Mum's Granny used to add the sixpence too. That must have been an exciting find. Take Care Anne xxx
Lately I have really wanted to start learning how to make traditional Scottish dishes that my great-grandmother and her ancestors would have made. She was from Dumfries and her husband from Oban. Her daughter, my gran, was raised in Canada and I don't recall her ever making any Scottish foods apart from shortbread. I would love to have some recipes in my repertoire before I get married next year and start my own family so I can pass them down. Thanks for making this video, it was easy to follow and I am excited to try :)
Thank you I am glad you enjoy them, all of my recipes are inspired by traditional Scottish recipes and the Scottish seasons. Most of them are rooted in SCottish traditions or seasonal foods available here. I am passionate about keeping the Scottish food traditions alive and sharing whats possible with our seasonal availability. I hope you enjoy them, if you need any help or would like any further information drop me an email anytime. All the best, Angie Milne xx Email - info@angiemilne.com
Hi Doug, since my kitchen aid broke I have really enjoyed using my hands to mix things, its hard work at times but it does feel enjoyable. :-) Hope you enjoyed the recipe, Angie :-) x
This made my mouth water! I haven’t had any dumplin since my Mum passed several years ago. Thank you so much for your recipe. I had seen other recipes on line, but this is the one my Mum used. I am going to make it and hopefully it will turn out ok. I’m having trouble finding suet here, but I will search on line and maybe get lucky? Thanks again for the great video!
Auw thats lovely I hope it works out for you, my recent Clootie pudding video is made with apples and is very similiar. If you are in the USA I believe you can try beef fat, vegetable trex or crisco instead of suet, but suet would work best. I would even try butter if I couldn't get suet. Let me know if you need any help, take care and thanks for sharing your lovely story, Angie xxx
hi im from scotland and here we have a website called amazon maybe get it from there if they ship it out good luck on search if i knew how much it would cost to ship i would send you some xx
I’ve never seen a traditional clootie dumpling having the skin sugared before, I follow an old recipe of my granny’s, much the same as yours, but it’s dried out for at least 8hrs by hour log burner and eaten with butter or bacon & poached eggs 😊
oh thats sad I'm sorry to hear that, I hope you give it a try and it brings back some memories! I love a good clootie dumpling especially around Christmas time :-) Take Care, Angie x
My great gran used to make this all the time. But I have no memory of it being called clootie dumpling by my family, we just always called it dumpling. Probably haven't had it since she died. Think I'll make one.
Thats lovely to hear I am glad you like a good dumpling. The clootie is the cloth it is used to cook it so they might have just called it dumpling on its own, its always called clootie here but there are other recipes also just called dumpling too or steamed cloot pudding. All equally delicious, if you have any recipe requests let me know, take care, all the best, Angie xx
Great recipie for dumpling, personally I would have put it in oven for maybe 10 mins, too wet looking when cloth came off, going to go make one now using my late mom's recipie :)
Thanks Scottie I love this dumpling! Yes I've been told a few times to pop it in the oven afterwards, I will give it a go next time sounds like a nice way to finish it off. Any fave ideas for your leftover dumpling my Auntie told me to try it in the frying pan the next day and boy was it good! Enjoy your dumpling making I'm sure your late Mum's recipe is fab! Take Care, Angie x
@@theweelarder4020 Absolutely delicious fried as part of a full Scottish breakfast lol, my grown sons take slabs (not slices lol) home with them specifically to fry for breakfast here in Canada
What are the "mixed spices" ?!? I live in Canada - and we do have a spice product called Allspice - that is used in making pies, cakes, cookies, etc. Would this be what you're referring to ?!?
Here you go, just use what you need and store the rest. I am from Scotland but also live in Canada so I'm used to the variations and mixes not common here. Mixed spices: 4teaspoons ground ginger 2teaspoons ground nutmeg 2teaspoons ground black pepper 2teaspoons ground allspice 2teaspoons ground cinnamon 2teaspoons ground cloves. Slainte!
Hi Alex, I have never tried soaking them in whisky btu yeah it might too much liquid. You could try adding a little whisky to the ingredients and reduce the other wet ingredients. Maybe you could soak them for a short while so they are not too plump if you know what I mean. Hope that helps, Angie x
Hello thanks for your message I am glad you like the recipe, its a favourite on my channel :-) The measure of muslin? Do you mean the thickness? I just used an old baby muslin if that helps you measure up, don't worry something quite thin will work fine but not too thick :-) Angie x
@@theweelarder4020 Than you for your kindly answer. I tried to ask for the size of the square, but now I understand what size you were talking about. See ya!! 😃👍🇨🇱
@@theweelarder4020 HI Angie. I hope you will have a great new week. I have a question for the "pudding people". I have realized there are a lot of pudding recipes and some of them use a special pot to cook puddings. I would like to know if the cloth technique could be used for any kind of pudding recipes, so if the recipe use a pudding pot could I replace it with the cloth?? 🤔
Hello, I am honestly not sure, I'm not very good with a pressure cooker I'm afraid. Try looking for a steamed pudding recipe and check the time on that, I would go fo ra bit longer as its a dense dumpling. Hope that helps, if you find something that works please let us know here, Take Care, Angie, x
I have often wondered... I need to google lol :-) I think they are the same thing, if not molasses would work just as well I am sure and I have replaced it with that before :-) x
Hi I made clootie dumpling when visiting my daughter in USA and used molasses, it is a substitute and can be used but it is nowhere near as good as black treacle. I’m a regular clootie dumpling maker, I’m going to try your recipe for a wee change. I use butter where you use suet. Thank you for sharing, it’s so good to see someone else on here sharing our traditions.
Bring the water to a boil then cook on a medium simmer, not too low you want a good heat but nothing thats going to boil over every five minutes. It shouldn't boil out and over the pan but be steady in bubbles...hope that helps :-) x
Hello Mary Ann Felice you may be able to toast it but my guess is in a normal toaster it might be a bit crumbly for that I would try toasting under a grill or in a cast iron pan or other flat pan or even just reheat up in the oven :-) I hope that helps you in some way xx
yes I agree, I put it in the oven now too but a lot of older recipes did it this way. Works well in the oven, perhaps I will do a remake video soon. Take Care, Angie x
Love your recipe and explanation - but never seen the outside coated in sugar. Also, have always had it baked after to dry out/crisp up the skin. Will have to try this!
Hi Patrick, I've seen a few recipes add the sugar but you don't have to and I also find if you want it toughened up quickly then baking is a good idea but not nessecary. The skin thickened really well without baking but took a bit longer. Love a good clootie and its almost the season for it too. Take care, Angie x
I should add the dumpling was huge and usually cooked for parties. My mum’s baking was brilliant. Never tasted any sponges, tarts, donuts , scones shortbread and all the other old favourites to beat hers. I wish I could go back in time and have one of her Sunday baking days.
Auw thats lovely Vivienne, its such an old classic and my Mum was just telling me yesterday about her Granny putting pennies in hers. My kids are now big fans and I hope it continues to pass on to the next generations. My Mum was an amazing baker too...happy days! Take Care, Angie x
I want to make smaller versions to put in my Christmas hampers for my friends If I quarter the clooltie would I then cook the 4 smaller ones for an hour?
ooo I'm not too sure to be honest but I think that would be a good guess...You can unwrap it and check and wrap it back up if not cooked. It always looks quite moist when you initially remove the wrap so that doesn't mean its under cooked just that it needs some air drying. You could perhaps try poking a thin knife right through to check if its clear like a cake. :-) Go for the 1hr - 130hrs and take it from there. You can also dry them out in the oven afterwards too for about 10minutes in a medium hot oven. THis helps to thicken the skin. I hope all of that helps in some way, let me know how you get on :-) Angie x
@@theweelarder4020 I actually split the mixture into 3 and cooked it for just under 2 hours. Came out perfect!
@@mohragfischer1831 Thats lovely to hear Mohrag! :-) I hope your friends enjoy them, have a lovely Christmas xx
Don't be a dick.4x single dumpling are still cooked together for 3 hours.....
@@mohragfischer1831 Did you cook all 3 together in the same pan,,,or did you cook separately... Awaiting your reply,,so I can make for a few senior citizens for Christmas..😘😘😘😘😘
Mother in law was an old style cook who worked in a factory canteen. Her clootie dumpling was to die for. She rarely used a recipe when cooking and baking. She passed 20+ years ago. All that knowledge gone forever. ❤
You can dry it in a warm oven to develop the skin. My granny used to wrap silver threepenny pieces in greaseproof paper and disperse them through the dumpling. Health and safety has stopped all that. Although I never heard of anybody choking on one!
Auw thats lovely to hear your tips from your Granny, thanks :-) Great tip! I'm sure they probably also dried them out by the fire too, a nice way to thicken the skin. Thanks for sharing, Angie :-) xx
As a lad it was my dads job to turn the dumpling in front of the fire to develop the glaze. I got a recipe from a work pal while I was in Saudi, magnificent results first time.
Its a wee bit like waking up in heaven ........ & yea hivnea died. Memories as a laddie. Wheres. Ma maw
my mom used to do the samething, i totally forgot that.
Yes, same here. Now I use 5 pence pieces.
Hi, from Los Angeles, but originally Dundee Scotland 1964.🏴🏴it was great to get a recipe to print and I really appreciate it. Helen
My mother who was from Dundee, Scotland used to make this for Christmas when we were kids. She made it in the boiler in the laundry and used to put sixpenny bits in it before decimal currency came in, in 1966, then she couldn't use the 5 cent pieces in it. She died 29 years ago. Thanks for this recipe. It looks just like hers ❤ From Australia 🇦🇺
my sister in law and I make Dumpling every Christmas season...but it does include other ingredients ..... her Scottish mother showed her brother how to make it and she continues with the family tradition and now we have other members of the family to help. We need a strong man to get it out of the boiling pot of water.
Ours turn out to be 25# and take 5-6 hours to boil!! we have never had to put it in the oven to get the skin, it naturally comes out with it....It is delicious and we fry it in the mornings with butter for breakfast...
Sounds lovely :-) we get a good skin out of this recipe too :-) I love it fried for breakfast its soooo good! xx
well done i did one at college. My aunt showed me with a different version .with self raisin flour and added breadcrumbs .that was in the,70s
Nicely presented and look lush. I could practically smell it.
Brilliant! Thanks Ralph I'm glad you enjoyed it! I hope you give it a try and enjoy it too! I have another clootie style pudding on here that I uploaded recently, its a lighter version, equally delicious! :-) Take Care, Angie :-) x
It’s always better next day! Personally I think the skin is the best bit but I love it all 👍
I love the skin too I think its my favourite bit! Take Care, Angie x
I love how you clearly described the steps! Your dumplin looked amazing. Thank you for sharing your recipe. Love your channel ❤️
Thank you for your kind comments I hope you made a delicious dumpling too! Any questions just drop us a line :-) All the best! Angie xx
I have never heard of this dumpling before!! OMG it looks sooo good! I'm from the US and my friends and I are making food from around the world for our little Christmas get together this year and this is what I'm going to attempt to make! Thank you for this great video!
Thanks so much! I hope you enjoy it, the name comes from the clootie used to make it, that just means cloth in Scottish lol :-) or cloot for short... any questions just ask, Angie x
Hi, there is no need to use our LORD'S name in vain.
@@albertafarmer8638 Jillian's.....may have meant...oh my goodness...
I am a Christian....and I don't always assume omg....means God. Could be goodness......🙏🙏🙏🙏🙏🙏🙏🙏🙏
@@henriettagoldsmith5056 Hi, that's wonderful! We Christians have to be so careful these days, we can't be like the rest of the world. Blessings from Canada!
@@albertafarmer8638 Love and blessings to you , from Northern Ireland United Kingdom..⚓🙏⚓🙏⚓🙏⚓🙏🙏
My mouth was watering when you were slicing it. Nice wholesome food.
ha ha ha my mouth quite often waters when I'm editing lol! Hope you enjoyed it if you made it, take care, Angie x
I love making Clootie dumpling and on the whole my recipe is similar to yours but I don’t use cloves but I also add some mixed peel and 2 eggs as well
Also the mixture is much more runny and I put the plate in the right way up(makes a good shape 0 and we use granulated sugar
Then we bake it in the oven for about 20 minutes to dry it out a little
Sounds delicious John thanks for sharing your tips! Take Care, Angie x
Had this throughout my childhood. My mum would dry it out at the coal fire. I can't recall her making it when the central heating was installed. All us kids had flew the nest by then though so maybe wasn't worth her efforts just for her and my Dad. We just used it as cake and had a slice with our cup of tea.
Definitely a seasonal treat though.
Thanks Ian, I am a Campbell by family name too, love to hear stories like this, take care, Angie :-) x
I always come back to these recipes during Nov/Dec. I really like this video. Thanks.
Thanks for your comments I am glad you enjoyed it :-) Angie
The second day, dont forget to try frying a slice with a sprinkling of sugar then enjoy with a little cream or milk.
Thanks for this recipe. You make it very easy to follow. I came here looking for the Scotch Broth recipe, which I did also find ☺️👍
Auw lovely I hope you make a successful clootie dumpling some day. It can be tricky but it you follow closely it should turn out ok. Take Care, Angie x
i looooove the way u explained...
Thank you I am glad you enjoeyd the recipe instructions :-) Did you make the clootie? Angie x
Oh my!! That looks absolutely delish
Thank you its one of our faves! Angie x
I LOVE THE SKIN ON THE DUMPING SO GOOD
Thank you, I was so pleased it came out really well for the video :-) You can pop it in the oven to dry a little further but I like it this way :-) Angie x
Over here in Northern Ireland, we would eat Clootie Dumpling traditionally at Hallowe'en. My Granny's recipe was even more simple than the one featured here and boiled in 2 clean pillow cases.....DELICIOUS ❤❤❤
Oh wow thats really cool thanks for sharing :-) 2 pillow cases ... I can see that working just fine :-) I bet it was delicious! Angie x
Lol, my mum used a sheet.
Gaggy... What was your recipe for clootie... please... 😘😘
@@henriettagoldsmith5056 My Granny raised a family of 12 children, one child dying in infancy: Money was tight, and food was basic, no frills. Her recipe was as follows: 2 large handfuls plain flour, currants and sultanas 1 handful each, an 8oz block of 'Stork' margarine cut into the flour, 2x 2oz tubs Mixed Spice and enough 'sweet' milk (not buttermilk) to make a slightly sticky dough. Transfer the mixture to a pre-floured damp pillow case (I still have my Granny's, kept specially for dumpling), tie with string and boil for 3 hours in a large pan of water. After cooking time, remove from pillow case, and dry out in a 100°C oven for 20 mins. Allow to cool, then serve with custard, cream etc. VERY basic, but delicious! 🥰🥰🥰😋😋😋🤤🤤🤤
@@gaggymott9159 SO KIND OF YOU TO FORWARD ME THIS BEAUTIFUL RECIPE.
LOOKING FORWARD TO COOKING YOUR GRANNY'S CLOOTIE.😘😘😘😘😘😘
I made it.... BUT I forgot to put the flour on the t-towel. I was really upset about this non move. But it turned out ok. To serve I warmed a serving in the nuke and took it out and added some honey to melt in. Was a wonderful dessert. Mary (McLeod) Schermerhorn
Hello Mary I am glad it still turned out really well for you, take care and keep in touch, Angie x
My dad used to make this for us kids he put the mixture in a pillowcase tied it and he put it in the old gas boiler we used to wash clothes in way back in the 50s 😂😂omg how old am I getting 😳he used to put a sixpence wrapped in grease proof paper as a surprise for one of us to find 👍
wow! Lovely memories, thanks for sharing them with me and everyone else! I love hearing everyone's memories of Scottish food. My Mum's Granny used to add the sixpence too. That must have been an exciting find. Take Care Anne xxx
Lately I have really wanted to start learning how to make traditional Scottish dishes that my great-grandmother and her ancestors would have made. She was from Dumfries and her husband from Oban. Her daughter, my gran, was raised in Canada and I don't recall her ever making any Scottish foods apart from shortbread. I would love to have some recipes in my repertoire before I get married next year and start my own family so I can pass them down. Thanks for making this video, it was easy to follow and I am excited to try :)
Thank you I am glad you enjoy them, all of my recipes are inspired by traditional Scottish recipes and the Scottish seasons. Most of them are rooted in SCottish traditions or seasonal foods available here. I am passionate about keeping the Scottish food traditions alive and sharing whats possible with our seasonal availability. I hope you enjoy them, if you need any help or would like any further information drop me an email anytime. All the best, Angie Milne xx Email - info@angiemilne.com
My Nana made the best and you do not need a mixer, respect
Hi Doug, since my kitchen aid broke I have really enjoyed using my hands to mix things, its hard work at times but it does feel enjoyable. :-) Hope you enjoyed the recipe, Angie :-) x
This made my mouth water! I haven’t had any dumplin since my Mum passed several years ago. Thank you so much for your recipe. I had seen other recipes on line, but this is the one my Mum used. I am going to make it and hopefully it will turn out ok. I’m having trouble finding suet here, but I will search on line and maybe get lucky? Thanks again for the great video!
Auw thats lovely I hope it works out for you, my recent Clootie pudding video is made with apples and is very similiar. If you are in the USA I believe you can try beef fat, vegetable trex or crisco instead of suet, but suet would work best. I would even try butter if I couldn't get suet. Let me know if you need any help, take care and thanks for sharing your lovely story, Angie xxx
hi im from scotland and here we have a website called amazon maybe get it from there if they ship it out good luck on search if i knew how much it would cost to ship i would send you some xx
@@bathgateisthebest Thanks Danny :-)
Wow. Many thanks for sharing.
Thank you I'm glad you like the video :-)
I’ve never seen a traditional clootie dumpling having the skin sugared before, I follow an old recipe of my granny’s, much the same as yours, but it’s dried out for at least 8hrs by hour log burner and eaten with butter or bacon & poached eggs 😊
Ogh! My Mum used to make it for us..... Sadly she is no longer with us..... So it's been 25yrs since we last had any😩🏴🇿🇦
oh thats sad I'm sorry to hear that, I hope you give it a try and it brings back some memories! I love a good clootie dumpling especially around Christmas time :-) Take Care, Angie x
That's the Best Clootie Dumplin I have seen,gees a bite lol,Subscribed,Ally
Thansk Ally your too kind! Take Care, Angie x
Making this for Burns Night tonight!!!!! Yes, ours was delayed but better late than never!!!!
I hope you enjoyed your clootie dumpling :-) x
It was grrreeeeeat!!! Thankyou.
@@jennifergehring-treloar8366 perfect! Take Care, Angie :-) x
My great gran used to make this all the time. But I have no memory of it being called clootie dumpling by my family, we just always called it dumpling. Probably haven't had it since she died. Think I'll make one.
Thats lovely to hear I am glad you like a good dumpling. The clootie is the cloth it is used to cook it so they might have just called it dumpling on its own, its always called clootie here but there are other recipes also just called dumpling too or steamed cloot pudding. All equally delicious, if you have any recipe requests let me know, take care, all the best, Angie xx
Yum..thank you.
Your very welcome Deborah :-) xx
This looks so lovely and delicious. I'm hoping to make this closer to the Holidays so I can share with guests.
Thank you its the perfect recipe for Christmas time I hope you enjoy it! :-) Angie x
HAAAAAAAAAA!! Steamed duff!!!!!!!! I have not had this for years!!!!!!!!!
I hope you give it a go! Its one of my faves especially around Christmas time, Angie x
Lovely beautiful sweetheart, I'll try to make your recipe 🎉🥳🙏👍😘🥰 Thank you ❤
Thank you I hope you enjoy it, Angie x
Great recipie for dumpling, personally I would have put it in oven for maybe 10 mins, too wet looking when cloth came off, going to go make one now using my late mom's recipie :)
Thanks Scottie I love this dumpling! Yes I've been told a few times to pop it in the oven afterwards, I will give it a go next time sounds like a nice way to finish it off. Any fave ideas for your leftover dumpling my Auntie told me to try it in the frying pan the next day and boy was it good! Enjoy your dumpling making I'm sure your late Mum's recipe is fab! Take Care, Angie x
@@theweelarder4020 Absolutely delicious fried as part of a full Scottish breakfast lol, my grown sons take slabs (not slices lol) home with them specifically to fry for breakfast here in Canada
@@scottiemac8945 ha ha we are quite guilty of slabs here too lol enjoy! :-)
I love it with my cooked breakfast
Lovely I love a slice fried up too its so delicious! Take care, Angie :-) x
I'm making this. Thanks for sharing. Oh does this work in an instaint pot on presure mode?
I will be making a clootie
Lovely I hope you enjoy making it :-) Angie x
Your raw dumpling dough looks much firmer than other recipes. Do you know how the texture is affected by wetter vs drier dough?
I live in India. I cannot buy suet or lard at our markets. What can I substitute? Thanks.
What is suet and where do I get it??? LOL. From Louisiana USA and have never heard of it….
What are the "mixed spices" ?!? I live in Canada - and we do have a spice product called Allspice - that is used in making pies, cakes, cookies, etc. Would this be what you're referring to ?!?
Here you go, just use what you need and store the rest. I am from Scotland but also live in Canada so I'm used to the variations and mixes not common here. Mixed spices: 4teaspoons ground ginger
2teaspoons ground nutmeg
2teaspoons ground black pepper
2teaspoons ground allspice
2teaspoons ground cinnamon
2teaspoons ground cloves. Slainte!
ok i am in south west america suet is not something i can buy at local grocer can i substitute lard?
Hi Michele that should work out fine, just chop it up small or grate it and add it that way. Let me know how you get on :-) Angie x
been on your website cannae find the recipe, maybe you could be a wee bit more specific about the section it's under.
angiemilne.com/2020/11/14/clootie-dumpling/
angiemilne.com/2020/11/14/clootie-dumpling/
Could you soak the raisins in whiskey, or would that add too much liquid?
Hi Alex, I have never tried soaking them in whisky btu yeah it might too much liquid. You could try adding a little whisky to the ingredients and reduce the other wet ingredients. Maybe you could soak them for a short while so they are not too plump if you know what I mean. Hope that helps, Angie x
A wee tot o dark rum would be nice
Hi Thank you for the lovely recipe!! Which are the measure of the muselin you are using?? Regards from Chile. 😃😋👍🇨🇱
Hello thanks for your message I am glad you like the recipe, its a favourite on my channel :-) The measure of muslin? Do you mean the thickness? I just used an old baby muslin if that helps you measure up, don't worry something quite thin will work fine but not too thick :-) Angie x
@@theweelarder4020 Than you for your kindly answer. I tried to ask for the size of the square, but now I understand what size you were talking about. See ya!! 😃👍🇨🇱
@@fabiolagonzalez3970 ah of course sorry about that I hope that gives you an idea :-) Any problems just drop me a line, Angie :-) x
@@theweelarder4020 HI Angie. I hope you will have a great new week. I have a question for the "pudding people". I have realized there are a lot of pudding recipes and some of them use a special pot to cook puddings. I would like to know if the cloth technique could be used for any kind of pudding recipes, so if the recipe use a pudding pot could I replace it with the cloth?? 🤔
Why did you not bake it in the oven for ten minutes?
Thanks Andrew I will try baking it for ten next time, I love the leftover slices baked...yummy! Take Care, Angie x
How long would it take to cook in a pressure cooker?
Hello, I am honestly not sure, I'm not very good with a pressure cooker I'm afraid. Try looking for a steamed pudding recipe and check the time on that, I would go fo ra bit longer as its a dense dumpling. Hope that helps, if you find something that works please let us know here, Take Care, Angie, x
Hey really wanted to know Where did u get that muslin cloth? LOTS OF LOVE ❤️❣️
Hello Samiha, Its just an old baby muslin cloth from a baby store online :-) I hope you managed to find one, take care angie :-) x
Joann's Store. any store that sells sewing cloth
Try Amazon very cheap
I need to make this. Is there a difference between treacle and molasses?
I have often wondered... I need to google lol :-) I think they are the same thing, if not molasses would work just as well I am sure and I have replaced it with that before :-) x
@@theweelarder4020 thank you. I enjoyed this very much.
@@artemisiaabsinthium271 I think in the states you call it black molasses. Anyway the very dark molasses.
Hi I made clootie dumpling when visiting my daughter in USA and used molasses, it is a substitute and can be used but it is nowhere near as good as black treacle. I’m a regular clootie dumpling maker, I’m going to try your recipe for a wee change. I use butter where you use suet. Thank you for sharing, it’s so good to see someone else on here sharing our traditions.
do you bring it to a hard boil or more of a low simmer
Bring the water to a boil then cook on a medium simmer, not too low you want a good heat but nothing thats going to boil over every five minutes. It shouldn't boil out and over the pan but be steady in bubbles...hope that helps :-) x
Hello from New York ,can you toast it like raisin bread? Great video
Hello Mary Ann Felice you may be able to toast it but my guess is in a normal toaster it might be a bit crumbly for that I would try toasting under a grill or in a cast iron pan or other flat pan or even just reheat up in the oven :-) I hope that helps you in some way xx
what kind of suet are you using
Beef suet but you can perhaps try it with vegetable too :-)
Atora is the name of the product :-)
What’s the mixed spice plz
I think its a mixture of ginger, cinnamon, clove etc. just a mixed spice blend, I will check for you :-)
Put it in the oven for 30 minutes. No need for coating it with anything.
yes I agree, I put it in the oven now too but a lot of older recipes did it this way. Works well in the oven, perhaps I will do a remake video soon. Take Care, Angie x
Love your recipe and explanation - but never seen the outside coated in sugar. Also, have always had it baked after to dry out/crisp up the skin. Will have to try this!
Hi Patrick, I've seen a few recipes add the sugar but you don't have to and I also find if you want it toughened up quickly then baking is a good idea but not nessecary. The skin thickened really well without baking but took a bit longer. Love a good clootie and its almost the season for it too. Take care, Angie x
Iam assuming you live in Scotland, but Iam hearing and ever so slight Irish accent….? Did you live in Ireland or hail from there?
Hello, Yes I live in Scotland, it good be the doric :-) Angie x
My mum used to make this in her electric boiler, with silver thrupennies.
I should add the dumpling was huge and usually cooked for parties. My mum’s baking was brilliant. Never tasted any sponges, tarts, donuts ,
scones shortbread and all the other old favourites to beat hers. I wish I could go back in time and have one of her Sunday baking days.
Auw thats lovely Vivienne, its such an old classic and my Mum was just telling me yesterday about her Granny putting pennies in hers. My kids are now big fans and I hope it continues to pass on to the next generations. My Mum was an amazing baker too...happy days! Take Care, Angie x