Address to a Clootie
Address to a Clootie Dumpling by Mary Spence. Inverness, Hogmanay 2017.
A Clootie Dumpling is a traditional rich fruit pudding cooked in a cloth called a cloot from which it takes its name. It was traditionally made for special occasions like a birthday, Hogmanay or at Christmas time when trinkets, coins and lucky gifts were dropped into the mixture, wrapped in greaseproof paper. However it is now readily available and enjoyed throughout Scotland and some parts of the world by ex pats at any time of the year. It is particularly enjoyable in the winter months when it can warm many a cold belly! It is especially filling on New Year Day to soak up excess alcohol!
Clootie Dumpling is best served hot with cream, ice-cream or custard and left overs can be fried the next day and served with bacon and beans. It can also be eaten cold, spread with butter or margarine and jam, much like a tea cake.
250g (8oz) plain flour (or self raising without the baking powder)
125g (4oz) oatmeal OR breadcrumbs
250g (8oz) mixed sultanas and currants
1 tablespoon of golden syrup
75g (2-3oz) soft brown sugar (or mollasses for stronger taste)
2 lightly beaten eggs
1 teaspoon each of ginger, cinnamon & nutmeg
1 teaspoon of baking powder
4 tablespoons of milk (but only use enough to soften the mix)
3 tablespoons of flour for the cloth
How to make it
1. Rub the suet into the flour and add oatmeal, baking powder, sugar, sultanas and currants and the ginger and cinnamon. Blend together and add the eggs and syrup. Stir well and add just enough milk to firm (not too goey or sloppy).
2. If you are using a cloth (cloot), put it into boiling water first then spread onto your table and sprinkle a liberal amount of flour over the inside. Put the mixture into the middle and tie up, leaving a wee bit of space for the mixture to expand.
3. Place an upside-down saucer at the bottom of a deep pan and put the tied cloot in and cover with boiling water and hard simmer for about 3 to 4 hours, this is not too scientific this part. I usually go for 3.5 hrs.
4. If you'd rather use a heatproof bowl it will need to be greased before adding the mixture. Leave an inch space at the top for the pudding to expand. Cover with greaseproof paper and tie
5. Remove from pan and dip into bowl of cold water to halt the cooking process. You can dry and heat in the over (medium hot) if you plan to eat it straight away. Alternatively, store in the fridge until its needed and then microwave it to reheat. It cuts easily into slices and thats how we serve it.
This dumpling improves with time, I make mine in Nov in time for Xmas day, hence putting the recipe onto the site today. It will last up to 3 months
Traditionally silver pennies would be added to the Cootie Dumpling mixture. The Best Traditional and Contemporary Scottish Recipes suggests wrapping 5p pieces or charms in waxed or greaseproof paper and adding these to the Clootie Dumpling mixture.
I remember when I was a wee lad and visited my granny at Ald Eers Day Hogmany which was celebrated by exchanging presents on this day and not Xmas day. We used to look forward to finding the pennies, thrupences and sixpences in the pudding.
Snowing On Clootie Dumpling Scone Perth Perthshire Scotland
Tour Scotland video of snow falling on my Clootie Dumpling on visit to Bonhard Nursey near Scone, Perth, Perthshire. Left my food in the garden for a minute and when I returned a gentle snow was falling on my food, aye, that kind of late March in Scotland. The name originates from the use of a cloth or clout to boil the dumpling in. They are specially popular in the Highlands at Hogmanay when a giant-sized sustain people through the night. Recipes are seldom written down since it is strictly a rule-of-thumb affair and therefore no two dumplings ever taste the same. This is a fairly rich but not too heavy one. It is worth making a large one since its leftovers provide useful breakfasts fried with bacon. Slices may be wrapped in foil and heated through in the oven and served with cream for a pudding. 1 Ib plain flour (500 g)
6 oz breadcrumbs (175 g)
Half Ib sultanas (250 g)
Half Ib currants (250 g)
4 oz raisins (125 g)
1 tsp baking powder
5 tsp salt
2 tsp each of cinnamon, mixed spice and ginger
4 oz chopped mixed peel (125 g)
Half Ib brown sugar (250 g)
Half Ib finely chopped suet(250 g)
2 grated cooking apples
2 grated carrots
Half Ib black treacle (250 g)
Zest and juice of one orange or lemon
Milk to mix
Mix all the ingredients together in a large bowl, using the milk to mix to a soft consistency. Half-fill a very large pot with water and bring to the boil. Add a large piece of cotton or linen cloth to the boiling water and leave in it for a few minutes. Lift out with some tongs, allow excess water to drip off then lay out. Sprinkle with a thin layer of flour to form a seal. Add the mixture, draw up the edges and tie up with some string leaving a little room for expansion.
Put a plate in the bottom of the pan and then add the dumpling. The water should come about three quarters of the way up the dumpling. Bring to simmering point, cover and cook for about 3 hours. Check the water level occasionally. The dumpling can also be boiled in a greased pudding bowl. Half the mixture will fill a 3 pt (1 and half L) bowl. Cover the top with foil or greaseproof paper and tie securely. Check the water level occasionally to keep the level about half-way up the bowl.
To turn out dumpling and serve, fill up a basin with cold water and have ready a bowl that the dumpling will fit neatly into. Also a large, round, heated ashet or plate.
First dip the pudding into the cold water for one second only. This prevents the dumpling sticking to the cloth. Now put it into the bowl and loosen the string. Open out the cloth and hang over the sides of the bowl. Put the serving dish over the bowl, invert it and then
remove the cloth carefully. Dry off in the oven or in front of a fire. Sprinkle with some caster sugar and eat hot with cream or custard.
scottish fruit cake Quick & easy recipe
Do you want to make the world's quickest and easiest fruit cake then come with me on this cake making vlog and I will show you how to. as i film the process of making my very own scottish fruit cake recipe .
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How to make treacle scones.
- Dean's Brand Manager Siobhan Ingram, takes us through how to make delicious treacle scones.
Isle of Mull Scottish Cheese Documentary. Preview for Cheese Slices/ Cheese Chasers Season 5
* Full episodes available at willstudd.com
Season 5, Episode 4 'Scotland - Chieftains Cheese and the Isle of Mull'
Scotland is not renowned for good cheese, but in the rugged rolling highland country Will Studd unearths an ancient sour cream 'chieftains' cheese called Caboc. After enjoying Strathdowne blue with oatcakes, Will finds out how the cheese also matches with single malt whisky. Then it's off to the Isle of Mull where an enterprising family supplement the feed for their cows with whisky mash during the cold winter months.
What is BLACK BUN? What does BLACK BUN mean? BLACK BUN meaning, definition & explanation
What is BLACK BUN? What does BLACK BUN mean? BLACK BUN meaning - BLACK BUN definition - BLACK BUN explanation.
Source: Wikipedia.org article, adapted under license.
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Black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay. The cake mixture typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and black pepper. It had originally been introduced following the return of Mary, Queen of Scots from France, but its original use at Twelfth Night ended with the Scottish Reformation. It was subsequently used for first-footing over Hogmanay.
Black bun is a fruit cake wrapped in pastry. The cake itself is similar to a traditional Christmas cake or Christmas pudding mixture, including ingredients such as raisins and currants along with spices such as cinnamon, black pepper and allspice. It has been called a much bigger version of a Garibaldi biscuit, and it has been suggested that the origin of that biscuit may have been influenced by the black bun because the inventor of the biscuit, John Carr, was Scottish.
Outside Scotland, the black bun is also eaten in the Appalachia region of the United States. In 2013, a recipe was demonstrated by Paul Hollywood on a Christmas special of The Great British Bake Off.
This week, it's all about puddings. The bakers go all out to impress Mary and Paul with two types of delicious sponge puddings. The technical challenge sees them face a Queen of Pudding, a recipe direct from the archives of the Queen of Bakes herself, Mary Berry. And finally, they must make a Showstopper strudel that stretches the bakers to their limit.