Clootie dumpling recipe: a classic Scottish steamed pudding

A clootie dumpling is a classic Scottish steamed pudding, similar to spotted dick and described as not too sweet and lighter thanks to apple and carrot; the recipe is recommended as a proper winter dessert and a fitting finish to a Burns supper. Prep time is 20 minutes, cook time 3 hours 15 minutes, and it serves 8–10.

Key ingredients include 110g fresh suet (or dried suet or a vegetarian alternative), 225g plain flour, ½ tsp baking powder, ½ tsp fine salt, a mix of spices (1 tsp mixed spice, 1 tsp ground ginger, ¼ tsp ground allspice, ¼ tsp nutmeg), 110g soft brown sugar, 75g fine fresh breadcrumbs plus 25g coarse oatmeal (or extra breadcrumbs), 200g currants, 100g sultanas or raisins, one large green apple, one carrot, the finely grated zest of one unwaxed orange or lemon, one beaten egg, 2 tbsp treacle and about 60ml milk.

Tools and technique notes from the recipe: half-fill a large lidded saucepan with water and bring to the boil, soak a smooth tea towel or cheesecloth and have butcher’s string ready. The recipe explains that suet gives a light dough because of its high melting point; fresh suet is said to have the best flavour, but dried or vegetarian suet will do, and fresh suet should be chilled in the freezer while you prepare the rest.

The method: whisk flour, baking powder, salt and spices, then the sugar; add fresh breadcrumbs, oatmeal and dried fruit.

Key Topics

Culture, Clootie Dumpling, Scotland, Burns Supper, Spotted Dick, Suet