Best 4 Great Grandmother Frasers Clootie Dumpling Recipes
From the annals of Scottish culinary history comes a delectable dessert that has stood the test of time: the Great Grandmother Fraser's Clootie Dumpling. This traditional Scottish dessert, steeped in generations of culinary wisdom, offers a unique blend of flavors and textures that will tantalize your taste buds. Explore the secrets behind this classic dish and discover how to create a perfect Clootie Dumpling that will delight your family and friends.
Here are our top 4 tried and tested recipes!
CLOOTIE DUMPLING
My Grandmother's recipe and she would have been 100!
Provided by Jill Barrett
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 3h50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 124.6 g, Cholesterol 34.1 mg, Fat 15.8 g, Fiber 5.1 g, Protein 11.2 g, SaturatedFat 8.1 g, Sodium 959.6 mg, Sugar 49.3 g
CLOOTIE DUMPLING
Make and share this Clootie Dumpling recipe from Food.com.
Provided by Missy Wombat
Categories Dessert
Time 4h
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- one large square of cotton or linen cloth is needed as a pudding cloth.
- Mix all the ingredients together with enough milk to make a “not too wet mixture”.
- Drop linen cloth in boiling water, using tongs remove and wring out excess moisture.
- Sprinkle the cloth with flour.
- Put the dumpling mixture into the centre of the cloth and tie securely with twine.
- Don’t leave too much room in the cloth or the dumpling will split.
- Place the dumpling into a large saucepan of boiling water and simmer for 3 hours.
- Make sure the water level is topped up with more hot water to about half way up the side.
- The dumpling should be covered with water.
- It is a good idea to use a heat-proof plate in the bottom of the pot to keep the dumpling off the pot base.
- When ready, put dumpling on a wooden breadboard and carefully remove cloth.
- Put plate on top and turn over.
- Put in a warm oven for 10 minutes.
- Turn dumpling onto a clean plate and put into oven for a further 10 minutes.
- Note: Double the amount requires four hours' boiling.
Nutrition Facts : Calories 1499.9, Fat 34.4, SaturatedFat 18.2, Cholesterol 87.8, Sodium 273.2, Carbohydrate 284.1, Fiber 12.4, Sugar 146.8, Protein 25.5
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
CLOOTIE DUMPLING
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
Provided by Sara Buenfeld
Categories Dessert
Time 3h55m
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 499 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.17 milligram of sodium
Tips:
- For a richer flavor, use a combination of beef and pork suet.
- If you don't have a muslin cloth, you can use a clean tea towel.
- Make sure the dumplings are completely covered in water when you boil them.
- To check if the dumplings are cooked, insert a skewer into the center. If it comes out clean, the dumplings are done.
- Serve the dumplings hot with your favorite gravy.
Conclusion:
Clootie dumplings are a delicious and traditional Scottish dish that is perfect for a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that your family and friends will love. So next time you're looking for a new and exciting recipe, give clootie dumplings a try.
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