CLOOTIE DUMPLING - A VERY OLD TRADITIONAL SCOTTISH RECIPE

CLOOT is the old Scottish name for a CLOTH. The following dish is still made today. Mixing should be done by hand.

Dry ingredients:
-175g butter
-1 teaspoon baking soda
-350g plain flour
-1 teaspoon powdered cinnamon
-100g sugar
-1 teaspoon powdered ginger

Other ingredients:
-225g currants
-1 tablespoon syrup
-450g sultanas
-2 beaten eggs
-1 tablespoon black treacle
-enough milk to keep the mixture stiff

Method:
-Put all the dry ingredients into a mixing bowl and mix very well, making sure the spices are well blended.
-Rub in the butter until mixture resembles fine breadcrumbs. At this point, add the currants and sultanas and stir well.
-Make a hollow in the centre and add syrup, black treacle and the beaten eggs. Mix again until well blended.
-Add just enough milk to "work" the mixture but keep it stiff.
-The "CLOOT" (cloth) should be one kept for this purpose only. A good sized piece of calico or cotton will do. To prepare the CLOOT (cloth) - dip it into boiling water. Squeeze out gently (and carefully) and spread on baking board. Dust it generously with flour. Place the mixture on the cloth and, leaving enough space for expansion, gather up the sides and edges and tie it firmly with string.
-Place filled CLOOT in a pan of boiling water with the lid on and simmer gently for approximately 3 hours.

Serve as desired - either as a sweet with custard, maple syrup or fresh cream. In Scotland, this dish is sliced and fried on the same platter as a full Scottish breakfast.

- Frances Grant-Hutton