Clootie Dumpling


  • 4oz Suet, Chopped
  • 8oz Self Raising Flour
  • 1 Teaspoon Baking Powder
  • 4oz Bread Crumbs
  • 3oz Broon Sugar
  • 1 Grated Apple
  • 8oz Currants and Sultanas
  • 1 Teaspoon each of Cinnamon, Ginger & Nutmeg
  • 1 tablespoon Golden Syrup
  • 2 Eggs


  • Half fill a large pot and bring tae the boil.
  • Scald a large piece of linen or cheesecloth with boiling water then dust it we’ flour.
  • Beat the eggs, mix in the syrup and milk (milk! it doesnt mention it in the recipe above eek!)
  • Gradually mix this into the dry ingredients and fruit.   Place the mixture in the middle of the cloth.   Tue it tight but allow for swelling.
  • Place on inverted plate on the bottom of the pan and put the pudding on it.   Boil for 3 tae 4 hours.   Never let the water drap below half the depth o’ the pudding.   Dip in cold water, remove the cloth and dry the pudding off in a medium-tae-hot oven.
  • Sprinkle the top wi’ sugar and serve with cream or custard.

Recipe extracted from “Maw Broon’s Cookbook” – ISBN 978-1-902407-45-6


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