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
Prep Time15 minutesmins
Cook Time3 hourshrs15 minutesmins
Total Time3 hourshrs30 minutesmins
Course: Dessert
Cuisine: Dairy Free, Scottish
Keyword: Dairy Free, Easy, Gluten Free, Simple, Suet, Traditional
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!