Clootie dumpling

Clootie dumpling

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(1 ratings)

Prep: 25 mins Cook: 3 hrs - 3 hrs, 30 mins

More effort

Serves 8

This traditional steamed Scottish pudding is made with dried fruit and spices. Enjoy on Burns night with a wee dram and custard or ice cream to serve

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal499
  • fat21g
  • saturates11g
  • carbs68g
  • sugars39g
  • fibre3g
  • protein7g
  • salt1.17g
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  • sunflower oil or butter for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 175g fresh white breadcrumbs
  • 175g self-raising flour, plus extra for dusting
  • 175g beef suet or vegetarian alternative
  • 100g dark soft brown sugar
  • ½ tsp salt
  • 1 tsp mixed spice
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g currants
  • 175g sultanas
  • 2 tbsp black treacle or golden syrup
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

You will also need

  • 2 long lengths of baking parchment
  • a large tea towel, baking cloth (we used one from Waitrose) or square of muslin
  • string


  1. Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.

  2. Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.

  3. Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.

  4. Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.

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Comments, questions and tips

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26th Jan, 2017
Using parchment stops the dumpling forming the traditional skin forming properly. It will form properly if the mix is placed straight on the cloot. An upturned saucer on the bottom of the pan stops the cloot sticking to the bottom of the pan. Some recipes have grated apple and/or grated carrot for moisture.
25th Jan, 2017
Not tried this recipe yet, but don't see how it can be classed as vegetarian when it contains beef suet!
25th Jan, 2017
just change the beef suet to vegetable suet, then ok for veggies.
6th Aug, 2019
I'm wondering about the parchment. Could you describe that a little more? I usually make Christmas puddings and don't use parchment at all; just put the mix into the cloth and into the water. Is this recipe saying to wrap the entire pudding in two layers of parchment and tie it at the top before wrapping the cloth? Many thanks.
goodfoodteam's picture
9th Aug, 2019
Thanks for your question. Yes, you wrap the dumpling in two layers of parchment, tie it at the tip and then do the same with the cloth.
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