🇬🇧 United Kingdom · Dessert
Clootie Dumpling
By eatmundo · July 6, 2026
🇬🇧 UKA heartwarming and traditional Scottish boiled pudding, the Clootie Dumpling is a rich, spiced fruit pudding cooked slowly in a floured cloth (a 'cloot'). Its dense, moist texture and aromatic flavour make it a beloved centerpiece for special occasions and a true taste of Scottish heritage.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare your "cloot" (cloth). Take a large, clean muslin cloth or an old pillowcase (ensure it's never been washed with fabric conditioner!) and boil it in water for 5 minutes. Wring it out and then dust the inside generously with plain flour – this prevents sticking and helps form the crust.
- 2
In a very large mixing bowl, combine 250g self-raising flour, 100g medium oatmeal, 150g soft brown sugar, 150g sultanas, and 100g currants. Add 1 teaspoon mixed spice and 1/2 teaspoon bicarbonate of soda. Stir everything together thoroughly.
- 3
In a separate bowl, melt 75g shredded suet (or vegetarian suet) with 2 tablespoons black treacle and 100ml milk. Whisk in 1 large egg until well combined.
- 4
Pour the wet ingredients into the dry ingredients. Mix everything together with a wooden spoon or your hands until a stiff, dough-like mixture forms. Don't overmix, but ensure all ingredients are evenly distributed.
- 5
Carefully spoon the mixture into the prepared floured cloot. Gather the edges of the cloth together and tie it securely with string, leaving a little room for the pudding to expand – about 15-20% extra space at the top.
- 6
Bring a very large pot of water to a rolling boil. Carefully lower the clootie dumpling into the boiling water, ensuring it is fully submerged. A good tip is to place a heatproof plate at the bottom of the pot to prevent the dumpling from sticking or scorching.
- 7
Reduce the heat to a gentle simmer, cover the pot, and cook for at least 3 to 4 hours, topping up the water as needed to keep the dumpling fully submerged. It should simmer consistently, not boil aggressively.
- 8
Once cooked, carefully remove the dumpling from the pot and untie the string. Gently peel back the cloot. If you prefer a drier crust, you can place the dumpling, still in its cloth, in a warm oven (around 100°C / 210°F) for 15-20 minutes. Serve warm, sliced thickly, with a generous dollop of cream or custard. A true taste of Scottish heritage!
Frequently Asked Questions
How long should Clootie Dumpling be boiled, and how can I tell when it's perfectly cooked?+
Clootie Dumpling typically requires 3-4 hours of simmering in a cloth. It's done when firm to the touch and a skewer inserted into the center comes out clean.
What type of fat is best for Clootie Dumpling, and can I substitute it?+
Suet is the traditional fat, providing a unique texture and richness. If unavailable, cold butter or a combination of butter and vegetable shortening can be used, though the texture will be slightly different.
Which type of oatmeal should I use for an authentic Clootie Dumpling?+
Medium or pinhead oatmeal is ideal for Clootie Dumpling, as it provides a desirable chewy texture without becoming mushy during the long cooking process. Avoid instant or rolled oats.
What is the best way to prepare the cloth (cloot) to prevent the dumpling from sticking?+
Lightly flouring a clean, damp cotton or muslin cloth after scalding it in hot water is crucial. This creates a protective layer that keeps the dumpling from sticking and helps form its traditional crust.
🇬🇧 UKMundo Match
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