Gluten Free Clootie Dumpling
A delicious traditional Scottish pudding that's boiled not baked or steamed. This Clootie has been made gluten free and dairy free using my own suet recipe
Servings: 8
Calories: 376kcal
Ingredients
- 300 g dried mixed fruit
- 200 g gluten free plain flour
- 100 g light brown sugar
- 100 g gluten free vegetable suet
- 100 g gluten free bread crumbs
- 1 egg(s)
- 100 ml water
- 1 tsp mixed spice
- 1 tsp baking powder
Instructions
- 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 use a cable tie to secure mine if we don't have any string in the house!
- Place the clootie parcel onto of an upturned plate in a large saucepan, this is to stop the dumpling from sticking to the hot bottom of the pan.
- Using a recently boiled kettle pour enough liquid to just cover the dumpling. My largest saucepan isn't quite deep enough, so I never quite manage to cover the dumpling completely. Adding a lid will prevent the top from drying if this happens to you.
- 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.
Notes
This keeps really well and we were still eating it 4 days later ... delicious!
Nutrition
Calories: 376kcal | Carbohydrates: 62g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 17mg | Potassium: 330mg | Fiber: 6g | Sugar: 31g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg