Family Clootie Dumpling


1 1/2 lb (675g) S. R. flour
12 oz (350g) mixed fruit
1 oz (25g) mixed spice
1 oz (25g) cinnamon
1 tsp ground ginger
6 oz (175g) suet
12 oz (350g) sugar
1 cooking apple, grated
1 carrot, grated
3/4 pt (425ml) milk


1. Mix dry ingredients and add carrot and apple.
2. Add milk and mix well to make a stiff dough.
3. See below for cooking instructions.

To cook the clootie dumplings:
1. Scald the “cloot” briefly in the pan of boiling water.
2. Ring out and dredge well with flour.
3. Turn mixture onto the cloth, tie up securely, making sure there are no loose edges and leaving room for the dumpling to swell.
4. Place dumpling on plate in pan of boiling water and boil for 3½ – 4 hours, topping up with boiling water if the level drops.
5. Lift dumpling onto a plate and carefully begin to remove the cloth, using the back of a knife to ensure the “skin” stays on the dumpling.
6. Invert dumpling onto a large plate and fully remove the cloth.
7. Leave dumpling to dry naturally.
8. Slice and eat hot or cold.

M. Barr, Coatbridge