How To Make A Cloutie Dumpling (Baking)

Member Name: JoandLee

Product:	Baking
Date:	16/01/06 (1656 review reads)
Rating:

Advantages: Tastes Great

Disadvantages: Heavy Mixing

This is a traditional Scottish recipe that I was first shown how to make at 14 for a school burns supper.

It is either taken then or made on Hogmanay, (New Years Eve) because it is said that if you have food on the table when the New Year comes then you will have it all year round. So here goes

INGREDIENTS

1lb Self Raising Flour
10oz Mixed Dried Fruit
4oz beef suet (atora)
1 tablespoon treacle
1 tablespoon golden syrup
1tsp ginger + either cinnamon or mixed spice
30mls milk & water mixed
1 tablespoon Sherry ( just for the kick)

METHOD
In a large mixing bowl pour the flour, suet, fruit & spices.
Stir together then add the treacle and syrup.
Mix again as much as possible then when it wont mix add some milk, just a little as you only need enough to mix the mixture to a smooth consistancy. There may be milk left throw it away.
That is where the heavy mixing comes into effect as the mixture absorbs the liquid it gets very stiff before going smooth so can be painful mixing if you are not in the habit of doing it.
Then take a piece of cloth, I bought a pillowslip for it and tore it in half.
Wet it and lay it out on a flat surface.
Sprinkle with flour this stops the dumpling sticking to the cloth whilst cooking.
Put mixture onto cloth and wrap.
Do this by gathering together the corners and edges and pull together so that there are no gaps and tie with string.
Once this is done you should have what looks like a huge version of the small bags that are givin at weddings.
Round at the bottom and the excess tied at the top. (sorry not sure how else to describe it.)
Put on a large pot and fill with water from the kettle and put heat under it.
Place a platein the bottom of the pot then once the water is boiling gently place dumpling on the plate in the pot. Bum first.
Replace the lid and let it boil for 2 1/2 hours checking regularly to ensure that it does not boil dry it should always be 3/4 covered with water.
Once it is cooked carefully lift from pot, this is why the cloth has tail left on it. Place on heat resistant surface and cut string. Be aware that the heat inside will release when this is done so watch your eyes etc.
Plaxce on a clean dry plate and sit infront of fire so that it develops it skin, remember to turn it so that it is the same all over.
This takes about an hour for a gas fire.

This is as I say usually made New Year & burns night. But can be bought / made all year round. THe best place to buy it is from the butchers in slices, its lovely cold as it comes or fried gently.

I made it for my boofriend and his folks who are English and didn't know what it was and they loved it. In my opinion its delicious taken anyway but he likes it fried with a big Sunday breakfast.

Years ago when they made this they would put some sixpences in it as a surprise for the kids. This isn't done mow due to changes in the materials coins are made from or something.

Anyway this is a recipe I love making and eating and I hope that even if you dont want to make it you at least taste it.

Summary: How To Make A Cloutie Dumpling