My Granny’s Cloutie Dumpling
A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
My Granny’s Cloutie Dumpling
A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
Instructions
  1. Scald a linen tea towel with boiling water. Ring out and lay on a surface. Sprinkle liberally with flour.
  2. Place all dry ingredients in a large mixing bowl and combine.
  3. Stir in apple, eggs with sufficient milk to mix to a dropping consistency.
  4. Pile the mixture in the centre of the prepared tea towel and gather up the edges.
  5. Tie into a bundle with natural string, allowing enough room for the mixture to expand.
  6. Place an inverted plate inside the bottom of a large pan and place the dumpling on this. Add sufficient boiling water to come about three quarters of the way up the dumpling.
  7. Simmer gently for 3 1/2 – 4 hours, topping up water as necessary.
  8. To turn out, heat an ovenproof plate. Remove dumpling from pan and untie. Turn out onto warm plate and place in a cool oven (130 C/Gas No1) for a few minutes to dry off.
  9. Dust with caster sugar and serve with whipped cream.
Recipe Notes