I was so excited when the idea for Clootie Dumpling popped into my head. I’ve already posted recipes for Gluten Free Christmas Pudding and Cake [see links below] using both Delicious Alchemy Mixes and my own adapted rich fruit cake mix…but this was going to be fun!
I’ve only tried a true Clootie Dumpling once, it was when we holiday’d in Aviemore in Scotland. It was gorgeous and I’m not ashamed to say that I scoffed it all to myself…it was a small dumpling I hasten to add! So before I made my dumpling I did a little research into how the clootie dumpling came about, why it’s called a ‘clootie’ and what common ingredients there are. One fabulous website I’ve found which does a far better job of going into detail about the clootie dumpling is Scotsman Food and Drink but to summarise, cloot is Scottish for cloth, the recipe is older than 300 years and while recipes do vary slightly they all work out less rich than a Christmas Pudding.
This dumpling was made using the Delicious Alchemy Fruit Cake Mix but if you click on the link above to Scotsman Food and Drink you’ll see a couple of variation recipes that could be easily adapted to be gluten free.
The printable version of the recipe is below but I’ve added a series of images to show you step-by-step how I made my fabulous clootie;
- 650 g bag of Delicious Alchemy Christmas Cake Mix
- 100 g gluten free vegetable suet
- 100 g gluten free breadcrumbs
- 1 egg
- 100 ml water
- 1 tsp mixed spice
- 1 tsp baking powder
- Throw all the ingredients into a large mixing bowl and combine.
- Take an old clean tea towel, muslin or piece of cloth and dust with flour.
- Place the clootie dough into the centre of the cloth and gather the corners.
- Tie the corners in place, allowing a little room for expansion. I used a cable tie to secure mine...we didn't have any string in the house!
- Place the clootie parcel onto of an upturned plate in a large saucepan.
- Using a recently boiled kettle pour enough liquid to just cover the dumpling (my largest saucepan wasn't deep enough so I did't quite manage to cover the dumpling completely)
- Boil the water for 3 hours, keep an eye on the pan as you will need to top up the water at least once.
- After 3 hours remove the dumpling taking care not to scald yourself.
- Remove the cloot (cloth) and place the soggy dumpling on a baking tray.
- Pop the dumpling in an oven set at 190C/Gas 5 for 15 mins to harden off the skin, it will turn a more dark familiar colour now not unlike a Christmas pudding or cake.
- Serve immediately with cream or custard.
This keeps really well and we were still eating it 4 days later ... delicious!