I enjoyed an afternoon of tea yesterday with some friends, one of whom served what she termed to be a traditional Cloutie Dumpling from Scotland. Now, I live in the South. When we say “dumpling,” we usually mean a doughy bread cooked in a broth. Chicken and dumplings is quite popular. However, the Cloutie Dumpling is more of the nature of fruit cake.
Here is the recipe:
125 g/4 oz. of suet (finely chopped)
1 tsp baking powder
200 g/ 4 oz. of currants and sultanas
1 tsp cinnamon
1 tsp ginger
250 g/ 8 oz of self-rising flour
75 g/ 3 oz brown sugar
1 tbsp golden syrup (maple syrup)
1 cup milk
1 tsp nutmeg
125 g/ 4 oz breadcrumbs
1 grated apple
Half fill a pot with water and bring it to a full boil.
Take a large piece of cheesecloth and scald it with boiling water.
Then dust the cloth with flour.
In a large bowl, first beat the eggs. Then mix in the syrup and about 1/4 of the milk. Gradually add in the dry ingredients and fruit – mixing well each time.
Place the mixture on the cheesecloth and secure. Allow enough room for the mixture to swell/rise.
Place an inverted plate on the bottom of the pan and put the pudding on it.
Boil for 3-4 hours.
Be careful not to let the water to drop below half the depth of the pudding.
Dip in cold water, remove the cloth and dry the pudding off in a medium oven.
Sprinkle with sugar and serve with cream or custard.
In the Cairngorms National Park (Skye of Curr, Dulnain Bridge, Inverness-shire), one can find The Original Cloutie Dumpling Restaurant. It is a great place. I, especially, enjoy the purple and white heather gardens and antique shop. Check out their website: