This Friday, 25th January, Scotland celebrates the life of poet Robert Burns with Burns Night. Time to get out your kilt, pour a glass of whisky and dance The Gay Gordons! As well as indulging in a plate of haggis, neeps and tatties, why not take the opportunity to try another truly Scottish dish – clootie dumplings!
A clootie dumpling is a traditional boiled pudding, made with dried fruits, spices and suet and is delicious served hot with custard. Its pretty easy to make at home and gets its name from the cloth that its cooked in, so you will need a large cloth to bake it in such as a square of muslin, a large tea towel or even a pillowcase.
How to make traditional Scottish Clootie Dumplings
500g self-raising flour
500g dried fruit (such as currants, sultanas and raisins)
125g suet, grated
1 large egg, lightly beaten
½ tsp mixed spice
½ tsp ground cinnamon
1 tsp baking powder
1 pinch salt
1 tbsp golden syrup
- Put a large pan of water on the hob to boil.
- In a large bowl mix the flour, dried fruit, suet, breadcrumbs and sugar.
- Add the egg and milk along with the mixed spice, baking powder, salt, baking powder and golden syrup.
- Stir together into a wet dough.
- Wet the cloth in the boiling water and then sprinkle it with flour. Place the dough in the middle of the cloth, and bring it together to form a ball, leaving some space for it to expand as it cooks, then tie it together securely.
- Lower the dumpling into the pan of boiling water, turn down the heat and cook at a low boil for 3 ½ hours. Check it every now and again as you may need to add more water to stop the pan from boiling dry.
- Remove from the water and take off the cloth. Place in a low oven at 150°C for about 15 minutes or until the surface is no longer wet.
- Enjoy hot with and custard.
Getting into the party mood? It is still not too late to book a last minute cottage in Scotland for this weekend! Give us a call or search our website for a last minute break for Burns night.