Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My Grandmother's recipe and she would have been 100!

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Recipe Summary test

prep:
20 mins
cook:
3 hrs 30 mins
total:
3 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boil.

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  • Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.

  • Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.

  • Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

Nutrition Facts

672 calories; protein 11.2g; carbohydrates 124.6g; fat 15.8g; cholesterol 34.1mg; sodium 959.6mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
08/29/2002
This is a great recipe! Just like you get in Scotland. Service with cream custard or your favourite sauce. I've tried brown sugar lemon rum whisky. All are great! Read More
(40)

Most helpful critical review

Rating: 3 stars
02/09/2013
Needs more spice more fruit to give.more depth of flavour Also do not understand why only half cup of milk as mixture is very dry Read More
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/29/2002
This is a great recipe! Just like you get in Scotland. Service with cream custard or your favourite sauce. I've tried brown sugar lemon rum whisky. All are great! Read More
(40)
Rating: 5 stars
01/13/2008
I love this recipe - my granny always made it for birthdays in the family! I find that an apple chopped into the mixture really enhances it and makes it that little bit softer. Served warmed with milk is the best way to eat a clootie dumpling! Read More
(33)
Rating: 5 stars
05/31/2011
Best tasting and easiest recipe I've found. Tips: Place a saucer upside down in your pot before you drop in the dumpling. This will prevent your "cloot" or cloth from sticking to the bottom of the pan. We love Clootie dumpling sliced and fried in butter for breakfast with our bacon and eggs! If there's white and black pudding and square slice sausage with beans all the better!!! Read More
(22)
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Rating: 3 stars
02/09/2013
Needs more spice more fruit to give.more depth of flavour Also do not understand why only half cup of milk as mixture is very dry Read More
(3)
Rating: 4 stars
02/06/2013
Don't be concerned when stuff falls off when you pull it out of the cloth. The browning sorts it out. But it was a little bland good served with butter or cream. Read More
(2)
Rating: 5 stars
12/20/2016
So good mine was a bit squishy but delicious. Read More
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