Clootie Dumpling
From angelarmck 14 years ago
- 2½ to 3 hours. to make
- Serves /
At Christmas, cooks often wrapped small coins (in the old days a silver three-penny piece was popular) in greaseproof paper and placed them in the dumpling. If you do add coins, warn those eating the dumpling later so as to avoid broken teeth! Read more This is the recipe my family has always used ever since I can remember, again it's not great if your watching your figure, what can I say if your worried about calories you are going to miss a lot of fun? See less
Ingredients
- 4 oz shredded suet or margarine (marge makes a lighter dumpling) shopping list
- 8 oz (2½ cups) flour shopping list
- 4 oz oatmeal shopping list
- 3 oz sugar shopping list
- Rounded teaspoon baking powder shopping list
- 8 oz mixed currants/sultanas/chopped raisins shopping list
- One or 1½ teaspoon each of ground cinnamon and mixed spice shopping list
- One teaspoon golden syrup (light corn syrup is the closest in N America) shopping list
- 2 eggs, beaten shopping list
- 3/4 tablespoons buttermilk shopping list
How to make it
- Sift the flour and rub in the fat (suet or margarine) in a large mixing bowl. Add all the other dry ingredients and mix with a wooden spoon. Make a well in the centre and add the syrup and eggs and mix well. Add enough buttermilk to make a soft but firm batter.You now have a choice of container. The traditional way was with a cloth. Dip it first in boiling water and flour it well before adding the mixture. Tie the top, making sure there is enough room for expansion. Place a saucer or plate in the bottom of a saucepan and stand the dumpling in the cloth on top. Cover with boiling water and cook for 2½ to 3 hours.
- Alternatively, you can use an 8-cup basin or pudding steamer which has been lightly greased with melted butter. Allow a one inch space at the top (even if this means throwing away some of the mixture - you need the saoce for expansion). Cover the steamer or basin with a greased sheet of foil and pour boiling water into the steamer until it comes two-thirds up the side. Boil for 3 hours.
- Turn out the dumpling and either serve hot with custard or cold with cream.
People Who Like This Dish 2
- Anniesgems Nowhere, Us
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- angelarmck Scotland, Uk
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