Clootie Puddings are traditional rich fruit puddings which line the ribs and protect you from the harsh winters of Scotland.
Traditionally made for special occasions like a birthday, Hogmanay or at Christmas time when trinkets, coins and lucky gifts were dropped into the mixture, wrapped in greaseproof paper.
Ingredients
10oz plain flour
5 oz suet
6 oz dark brown sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
8 oz sultanas
1/2 pint of milk
6 oz currants
1 tsp cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon mixed spice
1/4 teaspoon salt
pinch of pepper
Muslim or Clean Tea Towel for cooking
Cooking Ingredients
1. Mix all the ingredients together with the milk, until a fairly soft consistency.
2. Scald (steep in boiling water)the pudding cloth. Squeeze out water when cooled. Spread out the cloth and dredge fairly thickly with extra flour. (This puts a skin on the dumpling.) Spread cloth in a large bowl.
3. Pour mixture on to cloth. Draw the corners together evenly, and tie with string, allowing room for the dumpling to cook. Place an old plate in a pan.
4. Put dumpling on to plate and cover with boiling water. Simmer for 2 hours, adding more water when necessary. Turn out carefully on to a hot ashet.
Serve with custard.