Hello and welcome back to The Wee Larder channel! Today, we'll be embracing the warmth of Scottish tradition with the sumptuous Clootie Dumpling—a cherished pudding especially savored during the festive seasons of Christmas and Hogmanay. This recipe, curated by The Wee Larder, delivers a taste of Scotland to your kitchen, guaranteed to fill your home with comforting spices and satisfy your sweet tooth. Remember to plan ahead as this hearty dessert takes its time to cook, and maybe clear your schedule for a post-feast nap—this delightful treat is a delicious indulgence!
Ingredients:
- 450g plain flour
- 450g raisins
- 225g beef suet
- 3 tsp mixed spice
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 225g caster sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp black treacle (molasses)
- Whole milk (quantity as needed to form a dough)
Instructions:
1. Prep Time: 20 minutes; Cook Time: 3 hours; Total Time: 3 hours 20 minutes
2. Before you begin, prepare a large pot of boiling water and gather your equipment: a mixing bowl, a spoon or mixer, a muslin cloth, string, and a plate.
3. In a large mixing bowl, sift together the plain flour, mixed spice, ground cinnamon, ground cloves, caster sugar, baking powder, and salt. Stir them until well combined to evenly distribute the spices throughout the flour, creating a flavorful base for the dumpling.
4. Add in the beef suet and raisins to the flour mixture. Stir thoroughly to ensure these are well mixed with the dry ingredients.
5. Next, pour in three tablespoons of black treacle. This can be quite sticky, so use a spoon to scrape it off as needed. Stir the treacle into the mixture.
6. Gradually add enough whole milk to form a dough. Start with a small amount and keep stirring as you pour, ensuring you achieve a firm but pliable dough consistency. If the dough feels too sticky, add a bit more flour.
7. Once your dough is ready, shape it into a round loaf.
8. Carefully submerge your muslin cloth into the boiling water, then remove it quickly and let it cool on a plate. Sprinkle some flour onto the cloth.
9. Place the floured muslin cloth in a bowl, creating a nest for your dough. This helps maintain the shape of your dumpling. Transfer the dough onto the cloth in the bowl.
10. Tie the muslin cloth securely with string, giving it enough space to expand a little. Ensure that it's sealed well so that water doesn't get in.
11. Boil the cloth-wrapped dumpling in a large pot of water for 3 hours. Make sure it's entirely submerged. Keep an eye on it and top off with more boiling water as needed to maintain the water level.
12. After 3 hours, carefully remove the dumpling from the pot and unwrap it from the muslin cloth. Let it cool slightly.
13. Serve the Clootie Dumpling warm, traditionally with custard or ice cream, and enjoy the rich and hearty flavors!
Equipment:
- Large mixing bowl
- Spoon or mixer
- Muslin cloth
- String
- Plate
- Large pot for boiling
Cooking Tips:
- When adding the liquid, do it gradually to ensure you don’t make the dough too wet.
- The traditional recipe uses beef suet, but if you prefer a vegetarian version, you can substitute it with a vegetarian suet.
- Use a kitchen thermometer to check that the water is not boiling too vigorously as it may disintegrate the dumpling.
Servings:
This recipe serves approximately 8-10 people, perfect for a family gathering or a traditional feast.
Recipe attributed to The Wee Larder on their YouTube channel: https://www.youtube.com/@theweelarder4020
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