Cloot Scottish Dumpling recipe please? My gran used to make this year. She gave me the recipe before he died and who have since moved home and did not find it.
there will be a big family Christmas and now I need another quick recipe!
Can anyone help?
Thank you
Cloot (or Clooty) Chausson
Traditionally it is a rich pudding made for the festive season. However, it is now available all year round in many restaurants and brasseries.
Ingredients
4 oz Self-raising flour
2 ounces white breadcrumbs
1 egg
4 oz of milk (full cream)
3 oz Shredded Suet
3 oz Sultanas
3 oz currants
2 oz brown sugar
1 tablespoon golden syrup
Half oz mixed spice
Method
Grease a pudding bowl (3 pint or slightly larger). Mix all dry ingredients in large bowl. Then add the egg, then the syrup and milk to make a soft conistency. Fill the bowl with the mixture, leaving plenty of room for the pudding to swell. Cover with a layer of paper greasproof, buttered on both sides. Seal the bowl on top of kitchen foil. Place on a heatproof plate in a large saucepan. Fill the pan halfway through the water on the side. Cover and simmer for two hours, topping up with boiling water if necessary. Turn out on large platter. Cool slightly and serve with whipped cream.
If you're feeling brave (or simply traditional) Instead of using the bowl to cook emixture th, after mixing up the mixture in a large canvas bag attached to a boil and in this regard. This should allow a nice "skin" (which should be eaten) to form.
http://www.scotlandforvisitors.com/cloot ...
Scottish Recipes - Cloot (or Clooty) Chausson
Traditionally it is a rich pudding made for the festive season. However, it is now available all year round in many restaurants and brasseries.
Ingredients
4 oz Self-raising flour
2 ounces white breadcrumbs
1 egg
4 oz of milk (full cream)
3 oz Shredded Suet
3 oz Sultanas
3 oz currants
2 oz brown sugar
1 tablespoon golden syrup
Half oz mixed spice
Method
Grease a pudding bowl (3 pint or slightly larger). Mix all dry ingredients in large bowl. Then add the egg, then the syrup and milk to make a soft conistency. Fill the bowl with the mixture, leaving plenty of room for the pudding to swell. Cover with a layer of paper greasproof, buttered on both sides. Seal the bowl on top of kitchen foil. Place on a heatproof plate in a large saucepan. Fill the pan halfway through the water on the side. Cover and simmer for two hours, topping up with boiling water if necessary. Turn out on large platter. Cool slightly and serve with whipped cream.
If you're feeling brave (or simply traditional) Instead of using the bowl to cook emixture th, after mixing up the mixture in a large canvas bag attached to a boil and in this regard. This should allow a nice "skin" (which should be eaten) to form.
Enjoy!
Scottish Recipes
Cloot Recipe Dumpling
This is a recipe for a traditional Scottish pudding warm. Traditionally served at New Year it has become popular throughout the winter or colder months of the year. Sometimes spelled "nailed" it is named after the cloth or "weight" that is boiled in. This recipe has many variations and is often transmitted from generation to generation.
Ingredients Whole Wheat Flour 4 oz
6 oz fine brown breadcrumbs
1 teaspoon ground ginger
1 tsp teaspoon nutmeg
4 oz beef suet, finely chopped (butter may be substituted)
1 tsp teaspoon baking powder
1 tsp teaspoon ground cinnamon
2 tablespoons black treaties.
Posted on January 14, 2010.
