Best 5 Clootie Dumpling Recipes

CLOOTIE DUMPLING

Steps:

• Bring a large pot of water to boil.
• Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
• Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
• Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

GREAT GRANDMOTHER FRASER'S CLOOTIE DUMPLING

Steps:

• 1. Place all the ingredients, except the tea, together in a large mixing bowl and mix together so that everything is evenly mixed together.
• 2. Now add enough tea to the mix until you have a stiff mixture. The mixture is pretty sticky so you will not need too much tea to achieve the desired effect. Try to not make the mixture too dry, but also avoid making it too wet.
• 3. To prepare a pudding cloth. Use a large square of muslin or cut up an old sheet - anything cotton (not towelling) and that will not lose fibres. Soak the cloth in boiling water. Then wring it out. The cloth should be damp but not dripping. Lay the scalded cloth on the work surface and give it a good dusting with flour, this will protect the dumpling and give it its skin at the end.
• 4. Pile the dumpling mixture into the centre of cloth and then bring the cloth together at the top and tie together tightly with string so that you now have something that resembles an old money bag. Ensure that there is enough room to allow the dumpling to swell when cooking. There must not be any gaps or holes where the cloth has been tied together or water will get in and you'll be left with a soggy mess!
• 5. Place a oven-proof plate in the bottom of a large saucepan / stock pot you are going to cook the dumpling in, as this will give it something to sit on without burning the bottom. The pan should be large enough to allow the dumpling to swell without touching the sides.
• 6. Boil a kettle and pour in enough water to cover the plate, then put the pan on a high heat and the add the dumpling and remaining boiled water until the water level comes ¾ of the way up the side of the dumpling. Do not pour water directly onto the dumpling, add it to the side. Add more boiling water if necessary to bring the water to the correct level Do not submerge the dumpling.
• 7. Cover the pan keeping the water at a rolling boil cook the dumpling for 3-3.5 hours, checking the level every 20 minutes or so and adding boiling water from the kettle if necessary. Do not let the dumpling boil dry. Do not let the water go off the boil (or you'll have a soggy mess).
• 8. Depending on how much space you left when tying the dumpling, some of the mixture may squeeze out as the dumpling starts to cook and swell. Fear not - provided it doesn't become too wet the dumpling will be ok. Once cooked, take the dumpling out and leave it to cool for about 10 minutes on plate, then cut the string and gently peel off the cloth.
• 9. There should be a translucent skin left on the surface of the dumpling, which should now resemble a large fruity boulder. If you leave the dumpling to cool for too long, when you take remove the cloth you will probably lose most of the skin. This is not a serious issue, but the skin is nice! Serve warm or cold with brandy butter, rum sauce, custard, ice-cream - whatever takes your fancy. This reheats well in the microwave and freezes really.

MICROWAVE CLOOTIE DUMPLING

Steps:

• put the first eight ingredients into a saucepan and bring to the boil.
• simmer for five minutes.
• add the hot mixture to the flour and bicarbonate when mixed well add the two beaten eggs mix well.
• pour into a cling film lined pudding bowl and cook in the micro for
• 650watt- 9 minutes.
• 500watt- 12 minutes.
• adjust to suit your micro it wont hurt to cook for a minute extra
• cool for a bit and turn out on a plate.

CLOOTIE DUMPLING (SPICED FRUIT DUMPLING)

Steps:

• Take a 22" square of clean cotton or linen cloth. Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). Quickly sprinkle with about a tablespoonful of flour and toss the flour to coat the main centre of the cloth quite thickly.
• Beat the treacle into the eggs and then place into a bowl with the remaining flour and all the other ingredients. Mix to a stiff consistency. If needed, add a little orange juice.
• Pour the dough into the center of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape.
• Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary.
• Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the surface. Serve hot with your choice of dessert sauce - custard, brandy butter, hard sauce, etc.
• Any left-over Clootie dumpling may be sliced, then fried, or wrapped in foil and reheated in a warm oven, or loosely covered with paper towel and reheated in a microwave.

CLOOTIE DUMPLING RECIPE

Steps:

• Coat a cloth with flour and tie into a ball. Bring a large pot of water to a boil and place a saucer in the bottom. Put the dumpling in the boiled water. Boil for 3 hours. Keep a kettle with hot water to top up.