Recipe: Clootie Dumpling With Thick Custard

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A Clootie Dumpling takes time to make but it's well worth the effort when you taste this warming dessert. Especially when there's extra thick custard involved! Follow our step-by-step instructions below from Adriano Trebbi, our Restaurant Development Manager, and you can't go wrong with this classic Scottish dessert.  

Ingredients

  • 500g plain flour (or plain cake flour)
  • 200g beef suet
  • 250g castor sugar
  • 250g raisins
  • 250g sultanas
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 bramley apple, peeled and grated
  • 3 tbsp black treacle
  • 100ml whole milk
  • Extra plain flour for dusting
  • Custard

Method

  1. In a large mixing bowl combine all the dry ingredients (flour, sugar, spices, salt, baking powder, dried fruit and beef suet). In another bowl mix the eggs, milk and black treacle together with the grated apple. Then combine the wet mixture with the dry mixture.
  2. Bring a large pan of water to the boil then reduce to a simmer.
  3. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm/12in circle in the centre with the 25g of flour and the 1 tbsp of caster sugar.
  4. Add the dumpling mix to the centre then tie up the end in a knot with some string.
  5. Add to the pan of simmering water and tie the string to the pan handle so the dumpling is floating. Cover and simmer for 3-4 hours.
  6. Pre-heat your oven to 200c.
  7. Unwrap your dumpling and place in the oven for 15 minutes to dry out.
  8. Serve with a jug of thick custard.

 Celebrating Burns Night or just looking for more Scottish recipes? Check out our Cock-a-Leekie soup recipe and our Haggis, Neeps & Tatties recipe for more ideas. 

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