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Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-free Recipe

Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 3 minutes
Serving : 8
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Prepare the ingredients before making Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free

  • 180 grams self-raising flour
  • 180 grams brown breadcrumbs
  • 180 grams suet
  • 1 tsp bicarb of soda / baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 120 grams currants
  • 180 grams sultanas
  • 120 grams soft dark brown sugar
  • 2 tbsp (lyles) golden syrup
  • 300 ml milk or dairy-free alternative, amount varies due to suet so add accordingly
  • 1 'cloot' - a square piece of muslin cloth or a pillowcase can be used

How to Make Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Vickys Scottish Clootie Dumpling, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • First put your clean cloot in some boiling water. Mix all the ingredients together with enough milk to make a fairly soft consistency. Make sure everything is mixed well. Take the cloot out of the water, wring it out, lay it flat and dust well with flour. Smooth the flour over the cloot with your hands to get an even spread
  • Step 2
  • Place the mixture in the middle of the cloot, draw the corners together evenly but leave room for the suet to expand. Tie the cloot shut securely with string. Put a plate in the bottom of a deep pan and place the clootie dumpling on top of it. Cover the dumpling with enough boiling water so it's completely submerged and cooks evenly. Simmer for 2.5 to 3 hours
  • Step 3
  • Carefully remove the dumpling from the pot and put it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and whip it over. Carefully peel the cloot away from one corner and behold your glorious dumpling!
  • Step 4
  • Some people like to oven dry their dumpling at this stage. I don't, it dries it too much and too fast. Let it cool and dry on it's own. It will keep for 3 months so it has plenty of time! Make in December to be mature by Hogmanay or as part of your Burns Supper on January 25th! Reheat and serve sliced with custard, or have the slices cold, spread with some butter and apricot jam. My grannie would fry the slices in butter when we were young, lovely!
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