Traditional Scottish Clootie Dumpling Recipe authentic cooking from Scotland 

ooo I'm not too sure to be honest but I think that would be a good guess...You can unwrap it and check and wrap it back up if not cooked. It always looks quite moist when you initially remove the wrap so that doesn't mean its under cooked just that it needs some air drying. You could perhaps try poking a thin knife right through to check if its clear like a cake. :-) Go for the 1hr - 130hrs and take it from there. You can also dry them out in the oven afterwards too for about 10minutes in a medium hot oven. THis helps to thicken the skin. I hope all of that helps in some way, let me know how you get on :-) Angie x

@@theweelarder4020 I actually split the mixture into 3 and cooked it for just under 2 hours. Came out perfect!

@@mohragfischer1831 Thats lovely to hear Mohrag! :-) I hope your friends enjoy them, have a lovely Christmas xx

Don't be a dick.4x single dumpling are still cooked together for 3 hours.....

​@@mohragfischer1831 Did you cook all 3 together in the same pan,,,or did you cook separately... Awaiting your reply,,so I can make for a few senior citizens for Christmas..😘😘😘😘😘

Auw thats lovely to hear your tips from your Granny, thanks :-) Great tip! I'm sure they probably also dried them out by the fire too, a nice way to thicken the skin. Thanks for sharing, Angie :-) xx

As a lad it was my dads job to turn the dumpling in front of the fire to develop the glaze. I got a recipe from a work pal while I was in Saudi, magnificent results first time.

Its a wee bit like waking up in heaven ........ & yea hivnea died. Memories as a laddie. Wheres. Ma maw

my mom used to do the samething, i totally forgot that.

Yes, same here. Now I use 5 pence pieces.

Sounds lovely :-) we get a good skin out of this recipe too :-) I love it fried for breakfast its soooo good! xx

Brilliant! Thanks Ralph I'm glad you enjoyed it! I hope you give it a try and enjoy it too! I have another clootie style pudding on here that I uploaded recently, its a lighter version, equally delicious! :-) Take Care, Angie :-) x

Lovely I love a slice fried up too its so delicious! Take care, Angie :-) x

ha ha ha my mouth quite often waters when I'm editing lol! Hope you enjoyed it if you made it, take care, Angie x

Thank you for your kind comments I hope you made a delicious dumpling too! Any questions just drop us a line :-) All the best! Angie xx

Thanks for your comments I am glad you enjoyed it :-) Angie

Sounds delicious John thanks for sharing your tips! Take Care, Angie x

Thank you its one of our faves! Angie x

I love the skin too I think its my favourite bit! Take Care, Angie x

Auw lovely I hope you make a successful clootie dumpling some day. It can be tricky but it you follow closely it should turn out ok. Take Care, Angie x

Thanks Ian, I am a Campbell by family name too, love to hear stories like this, take care, Angie :-) x

Thanks so much! I hope you enjoy it, the name comes from the clootie used to make it, that just means cloth in Scottish lol :-) or cloot for short... any questions just ask, Angie x

Hi, there is no need to use our LORD'S name in vain.

@@albertafarmer8638 Jillian's.....may have meant...oh my goodness... I am a Christian....and I don't always assume omg....means God. Could be goodness......🙏🙏🙏🙏🙏🙏🙏🙏🙏

@@henriettagoldsmith5056 Hi, that's wonderful! We Christians have to be so careful these days, we can't be like the rest of the world. Blessings from Canada!

@@albertafarmer8638 Love and blessings to you , from Northern Ireland United Kingdom..⚓🙏⚓🙏⚓🙏⚓🙏🙏

Thank you, I was so pleased it came out really well for the video :-) You can pop it in the oven to dry a little further but I like it this way :-) Angie x

Thank you I'm glad you like the video :-)

Thank you I am glad you enjoeyd the recipe instructions :-) Did you make the clootie? Angie x

Thank you its the perfect recipe for Christmas time I hope you enjoy it! :-) Angie x

Thank you I am glad you enjoy them, all of my recipes are inspired by traditional Scottish recipes and the Scottish seasons. Most of them are rooted in SCottish traditions or seasonal foods available here. I am passionate about keeping the Scottish food traditions alive and sharing whats possible with our seasonal availability. I hope you enjoy them, if you need any help or would like any further information drop me an email anytime. All the best, Angie Milne xx Email - info@angiemilne.com

Your very welcome Deborah :-) xx

wow! Lovely memories, thanks for sharing them with me and everyone else! I love hearing everyone's memories of Scottish food. My Mum's Granny used to add the sixpence too. That must have been an exciting find. Take Care Anne xxx

Auw thats lovely I hope it works out for you, my recent Clootie pudding video is made with apples and is very similiar. If you are in the USA I believe you can try beef fat, vegetable trex or crisco instead of suet, but suet would work best. I would even try butter if I couldn't get suet. Let me know if you need any help, take care and thanks for sharing your lovely story, Angie xxx

hi im from scotland and here we have a website called amazon maybe get it from there if they ship it out good luck on search if i knew how much it would cost to ship i would send you some xx

@@bathgateisthebest Thanks Danny :-)

Hello Mary I am glad it still turned out really well for you, take care and keep in touch, Angie x

Hi Doug, since my kitchen aid broke I have really enjoyed using my hands to mix things, its hard work at times but it does feel enjoyable. :-) Hope you enjoyed the recipe, Angie :-) x

Thansk Ally your too kind! Take Care, Angie x

Oh wow thats really cool thanks for sharing :-) 2 pillow cases ... I can see that working just fine :-) I bet it was delicious! Angie x

Lol, my mum used a sheet.

Gaggy... What was your recipe for clootie... please... 😘😘

@@henriettagoldsmith5056 My Granny raised a family of 12 children, one child dying in infancy: Money was tight, and food was basic, no frills. Her recipe was as follows: 2 large handfuls plain flour, currants and sultanas 1 handful each, an 8oz block of 'Stork' margarine cut into the flour, 2x 2oz tubs Mixed Spice and enough 'sweet' milk (not buttermilk) to make a slightly sticky dough. Transfer the mixture to a pre-floured damp pillow case (I still have my Granny's, kept specially for dumpling), tie with string and boil for 3 hours in a large pan of water. After cooking time, remove from pillow case, and dry out in a 100°C oven for 20 mins. Allow to cool, then serve with custard, cream etc. VERY basic, but delicious! 🥰🥰🥰😋😋😋🤤🤤🤤

@@gaggymott9159 SO KIND OF YOU TO FORWARD ME THIS BEAUTIFUL RECIPE. LOOKING FORWARD TO COOKING YOUR GRANNY'S CLOOTIE.😘😘😘😘😘😘

oh thats sad I'm sorry to hear that, I hope you give it a try and it brings back some memories! I love a good clootie dumpling especially around Christmas time :-) Take Care, Angie x

Thats lovely to hear I am glad you like a good dumpling. The clootie is the cloth it is used to cook it so they might have just called it dumpling on its own, its always called clootie here but there are other recipes also just called dumpling too or steamed cloot pudding. All equally delicious, if you have any recipe requests let me know, take care, all the best, Angie xx

I hope you enjoyed your clootie dumpling :-) x

It was grrreeeeeat!!! Thankyou.

@@jennifergehring-treloar8366 perfect! Take Care, Angie :-) x

I hope you give it a go! Its one of my faves especially around Christmas time, Angie x

Hi Patrick, I've seen a few recipes add the sugar but you don't have to and I also find if you want it toughened up quickly then baking is a good idea but not nessecary. The skin thickened really well without baking but took a bit longer. Love a good clootie and its almost the season for it too. Take care, Angie x

Thanks Scottie I love this dumpling! Yes I've been told a few times to pop it in the oven afterwards, I will give it a go next time sounds like a nice way to finish it off. Any fave ideas for your leftover dumpling my Auntie told me to try it in the frying pan the next day and boy was it good! Enjoy your dumpling making I'm sure your late Mum's recipe is fab! Take Care, Angie x

@@theweelarder4020 Absolutely delicious fried as part of a full Scottish breakfast lol, my grown sons take slabs (not slices lol) home with them specifically to fry for breakfast here in Canada

@@scottiemac8945 ha ha we are quite guilty of slabs here too lol enjoy! :-)

I should add the dumpling was huge and usually cooked for parties. My mum’s baking was brilliant. Never tasted any sponges, tarts, donuts , scones shortbread and all the other old favourites to beat hers. I wish I could go back in time and have one of her Sunday baking days.

Auw thats lovely Vivienne, its such an old classic and my Mum was just telling me yesterday about her Granny putting pennies in hers. My kids are now big fans and I hope it continues to pass on to the next generations. My Mum was an amazing baker too...happy days! Take Care, Angie x

Thank you I hope you enjoy it, Angie x

Hello, I am honestly not sure, I'm not very good with a pressure cooker I'm afraid. Try looking for a steamed pudding recipe and check the time on that, I would go fo ra bit longer as its a dense dumpling. Hope that helps, if you find something that works please let us know here, Take Care, Angie, x

Hi Michele that should work out fine, just chop it up small or grate it and add it that way. Let me know how you get on :-) Angie x

Bring the water to a boil then cook on a medium simmer, not too low you want a good heat but nothing thats going to boil over every five minutes. It shouldn't boil out and over the pan but be steady in bubbles...hope that helps :-) x

Hello Mary Ann Felice you may be able to toast it but my guess is in a normal toaster it might be a bit crumbly for that I would try toasting under a grill or in a cast iron pan or other flat pan or even just reheat up in the oven :-) I hope that helps you in some way xx

Hello Samiha, Its just an old baby muslin cloth from a baby store online :-) I hope you managed to find one, take care angie :-) x

Joann's Store. any store that sells sewing cloth

Try Amazon very cheap

Hello thanks for your message I am glad you like the recipe, its a favourite on my channel :-) The measure of muslin? Do you mean the thickness? I just used an old baby muslin if that helps you measure up, don't worry something quite thin will work fine but not too thick :-) Angie x

@@theweelarder4020 Than you for your kindly answer. I tried to ask for the size of the square, but now I understand what size you were talking about. See ya!! 😃👍🇨🇱

@@fabiolagonzalez3970 ah of course sorry about that I hope that gives you an idea :-) Any problems just drop me a line, Angie :-) x

@@theweelarder4020 HI Angie. I hope you will have a great new week. I have a question for the "pudding people". I have realized there are a lot of pudding recipes and some of them use a special pot to cook puddings. I would like to know if the cloth technique could be used for any kind of pudding recipes, so if the recipe use a pudding pot could I replace it with the cloth?? 🤔

Lovely I hope you enjoy making it :-) Angie x

I have often wondered... I need to google lol :-) I think they are the same thing, if not molasses would work just as well I am sure and I have replaced it with that before :-) x

@@theweelarder4020 thank you. I enjoyed this very much.

@@artemisiaabsinthium271 I think in the states you call it black molasses. Anyway the very dark molasses.

Hi I made clootie dumpling when visiting my daughter in USA and used molasses, it is a substitute and can be used but it is nowhere near as good as black treacle. I’m a regular clootie dumpling maker, I’m going to try your recipe for a wee change. I use butter where you use suet. Thank you for sharing, it’s so good to see someone else on here sharing our traditions.

Beef suet but you can perhaps try it with vegetable too :-)

Atora is the name of the product :-)

Here you go, just use what you need and store the rest. I am from Scotland but also live in Canada so I'm used to the variations and mixes not common here. Mixed spices: 4teaspoons ground ginger 2teaspoons ground nutmeg 2teaspoons ground black pepper 2teaspoons ground allspice 2teaspoons ground cinnamon 2teaspoons ground cloves. Slainte!

Hi Alex, I have never tried soaking them in whisky btu yeah it might too much liquid. You could try adding a little whisky to the ingredients and reduce the other wet ingredients. Maybe you could soak them for a short while so they are not too plump if you know what I mean. Hope that helps, Angie x

A wee tot o dark rum would be nice

I think its a mixture of ginger, cinnamon, clove etc. just a mixed spice blend, I will check for you :-)

Thanks Andrew I will try baking it for ten next time, I love the leftover slices baked...yummy! Take Care, Angie x

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Hello, Yes I live in Scotland, it good be the doric :-) Angie x

yes I agree, I put it in the oven now too but a lot of older recipes did it this way. Works well in the oven, perhaps I will do a remake video soon. Take Care, Angie x