GRANDMA WRIGHT'S CLOOTIE DUMPLING
by JANET MOONEY
(RUTHERGLEN, GLASGOW)
Grandma Wright's Clottie Dumpling
This recipe was my Grandma's, and she passed it on to my Mum who has now passed it on to me. However, I am still learning the mixing method, as you need a 'strong arm' to mix all the ingredients. But It IS worth it, I promise! This particular one in the photograph was made by my Mum.
INGREDIENTS
1LB PLAIN FLOUR
1/2LB SOFT BROWN SUGAR
1/2LB SULTANAS
6OZ RAISINS
1/2 TEASPOON BAKING SODA
1/2 TEASPOON CREAM OF TARTAR
1/2 TEASPOON MIXED SPICE
1/2LB ATORA SUET
1 APPLE
1 TABLESP0OON TREACLE
SOME WATER (COUPLE OF TBS)UNTIL THE MIXTURE IS FIRMLY TOGETHER, BUT NOT WATERY.
METHOD:
1. Mix all ingredients together in a large bowl adding water slowly until you have all the ingredients bound together.
2. Lay out damp cloot on flat surface and add a piece of greaseproof paper to cloot then empty ingredients on to greaseproof paper to prevent it sticking to the cloot.
3. Gather all the ends of the cloot together, leaving a 30mm gap for the dumpling to swell, and tie tightly with string making sure there are no gaps in the cloot that water can get in.
4. Have a large pot of boiling water on the stove with a small plate in the bottom to prevent it getting stuck to the bottom.
5. Lift your cloot full of ingredients and smack its bottom then place gently onto the plate in the
boiling water. Fan out the top of the cloth in the
water.
6. The water should come half way up the cloot, never over the top, and always have a boiled kettle on standby to top up the water as required.
7. Simmer for 2.5 hours with the lid on but remember to check water level regularly.
8. When ready remove dumpling from pot onto plate and untie the string and remove the cloot down the sides put a plate on the top and invert dumpling onto this plate and remove rest of cloot.
9. Put dumpling in an oven on a low heat for 20 minutes to dry it off then leave it to cool.
Delicious!!
10. Wash cloot, dry and put away until the next time.
Comments for GRANDMA WRIGHT'S CLOOTIE DUMPLING
Average Rating
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Rating
by: Kaytee
We used to slice and toast/butter any leftovers. We called it a Plum Duff.
Rating
by: Helen Clark
Mother made the best dumpling, no measuring, handful here, a pinch there. The biggest mixing bowl was the basin she washed the dishes in, scolded and cleaned.
The house smelled wonderful and came time to dry it? In front of the fire. Us kids sat around waiting for her to bring the knife to cut the first slice. HEAVEN.
She made it so well, she could not keep up with the requests from her friends, and it was all year round.
Tried making one when I moved from Glasgow to Texas, Deep South has issues with baking recipes from back home. Scones are like hockey pucks, the dumpling did not swell, but that was 39 years ago, will try again since I found this recipe.
Rating
by: Nancy
I use to make a dumpling for family birthdays but now I visit my daughter in Australia and her husband loves it.
I use SR flour and cooking margarine.
I also wet the cloth and cover it lightly with flour to form the skin.
The trick is getting it out of the pot and on to a plate to dry,I dry one side then flip it over to dry the other.
We all love it fried with bacon, butcouldeat it any time.I came from Edinburgh 60years ago to Canada and I am still making them.
Keep the custom going
Rating
by: Janet
Hi Lesley so glad it has worked out well for you. Yes just gradually adding the water is fine and sounds as if you did it perfectly. Well done.
Rating
by: Lesley - Stirling
today was my first attempt at making any kind of Clootie Dumpling. After much scouring the net for a decent sounding recipe I kept coming back here. Glad I did as it tastes absolutely amazing.
Only thing in the recipe that threw me off was the amount of water to be added. I just ended up gradually adding water until my mixture bound together. My other slight mistake was that instead of the greaseproof paper I floured my cloot as others had suggested but unfortunately it kinda 'clumped' in some areas. But not a problem to scrape it off. The waiting for it to cook is a killer though
Rating
by: Anonymous
I have such fond childhood memories of having this at Christmas time. Made by my Gran, eaten hot Christmas day and then fried Boxing Day. It had a edible, rind like outer layer and was totally delicious. So glad to have found your recipe. Do you have a recipe for bannocks?
Rating
by: Anonymous
My old gran who used to make the best dumplings always told me that you had you have all the ingredients plus a wee bit of string in the mixture.I have no idea why a wee bit of string is essential to the taste but have to think that it may just be a Barrhead recipe or else Gran's way of telling me to go away.
Rating
by: stacey
It was nice to read all the nice words here it brought back memories of my Nana McPhee cooking God rest her soul. Thank you for the recipe.
Rating
by: Lynnda
Had the same experience as you Scottish girl. Unfortunately didn't see your comment re high altitude until after attempting to make the dumpling. Planning to try the tomatoe juice tin as you suggest but wondered what you greased the tin with?
Rating
by: Anonymous
Make my own clootie tradional Scottish one though.
Rating
by: Scottish girl
If you live in a high altitude area, you will need to cook this in a tin can. I was disappointed as a child when we moved to Canada from Scotland and my mum couldn't get a Clootie Dumpling to turn out properly. We live in a high altitude area and the water doesn't boil at a high enough temperature and too much liquid seeps into the dumpling making it mushy. As an adult, I discovered that if you line a greased tin can with waxed paper, fill it 2/3 full with the dumpling mixture, cover the can with a double layer of waxed paper and tin foil tied tightly with a string, place a wire rack in the bottom of your pot of water and cook according to the directions, it turns out beautifully. I just use an empty tomato juice can, or sometimes I split it into two smaller cans and adjust the cooking time.
Rating
by: Janet
The cloot that wee use is a cut up cotton pillow case, it should be big enough to take the mixture and to tie not too tightly as the mixture swells. Hope this helps x
Rating
by: M. O'Brien
Where can I get a clootie cloth? Is it plain 100% muslin? Is there a traditional size. Can't wait to try my first Clootie Dumpling this holiday. Thank you.
Rating
by: Anonymous
thanks
Rating
by: Anonymous
great recipe
Rating
by: marion
Made today for the first time looks very nice will try tomorrow for tasting.
Rating
by: duggie
I used to like it with Bacon &eggs and a wee bit o black pudding. Gr85
Rating
by: Anonymous
i just made my first clootie, delicious, merry christmas to all you scots from the beautiful homeland, still miss living there and so wish i could go back.
Rating
by: Christina
How wonderful are memories . Yes! I rememeber the Cllotie dumpling and I also remember trying to make one. I got as I thought all the ingredients plus of course the pot plate and new pillow case . This was the outcome I burned the pot broke the plate and when I looked at the dumpling low and behold it was green not brown haha!!!!!!! I made the mistake of useing pickling spice instead of all spice . It still made me laugh .Since I am a Scot we know If at first you don't sucseed try try try again.
To all the Scots far from the homeland
Merry Christmas.
Rating
by: Paul Clapham
Ooooh so glad i found this, my Nan use to make this every year and if i remember right she used an old pillow case to cook it in. I love it cold on its own or fried as a breakfast. Will try and have a go to make it and bring back some very fond memories..
Rating
by: Anonymous
Hi Lorraine
Yes please have a go at making it. My mum always makes me one for my birthday too, I never wanted a cake, always a clootie. Let me know how you get on. Janet x
Rating
by: Lorraine
My dear old mum made me all us kids a clootie dumpling when it was our birthdays...I'm nearly sixty now and have never ever made one...so glad I came upon your recipe as I never asked mum how she made it..probably because I was too busy thinking about eating it...so here goes...big thanks for the recipe...this one's for you mum x
Rating
by: Troll
Sorry being really thick is Cloot like muslin
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by: viteo
I'm sure my gran used to make one of these, from old doughnuts, looks grand will have a go at making one. Maybe an adjusted microwave version would also be possible.....
Rating
by: Marlow
I am hosting a lovely Scotsman, a submariner in the Royal Navy, for Christmas, and possibly New Year. He is stationed here in America, and I would love to have an offering of traditional Scottish foods since he is so far from home.
If you have any advice, recipes or ideas to share, please do!
my email is mxavier AT ymail Dot com. Thank you!
Rating
by: Cilla
Oh, Helen. I have not even had the termerity to try the clootie dumpling yet. For New Year's maybe! lol But I would love to know how to make your custard, if that is you will share the recipe? If not I understand completely. My family has a shortbread recipe from my Great Auntie Alice that we are supposed to keep secret. But I don't...don't tell my sister! lol
Rating
by: Helen
i've made the mixture and now sitting here thinking that I can make lots of wee ones .I have bought small pudding bowls but think just cut up the muslin .
Has anyone done this ?
I usually serve mine with a drambuie custard.
Rating
by: Anonymous
Sounds like we all have the same granny.haha.
Yes it was allspice and my granny also used a pillow slip.I'm teary up thinking about it.
Thrupennies, you can't get anymore. Usually use sixpennies or over seas,nickles and dimes wrapped in greaseproof paper.
I'm going to make one today, can't wate.
Love to all the scots and awe the wee grannies.
Rating
by: louise gourlay
i was born in parkhead glasgow i now live in canada my mother made dumpling with trinkets in it now that i have found this site im definitely going to make one
Rating
by: john hill
my mum used to put flour on the inside of the cloth rather than using grease proof paper. Then you pour your mixture on that. It gives a lovely skin on the dumpling which I always thought was the best bit. Try it and see.
Rating
by: john hill
my mum used to put flour on the inside of the cloth rather than using grease proof paper. Then you pour your mixture on that. It gives a lovely skin on the dumpling which I always thought was the best bit. Try it and see.
Rating
by: Anonymous
Thank you so much for this great recipe. I love dumpling. I came to America from Parkhead in Glasgow as a little girl and my Mother always made a dumpling at Hogmanay and I still make dumplings for special occasions. May I use this recipe to pass on to friends in our Scottish lodge? Thank you
Mary in Folsom, CA
Rating
by: Dinah
Hi, I told you I'd write and let you know how my dumpling turned out. It was GREAT! Thank you so very much. I can't wait to try it with my bacon & eggs. Im so glad I found your page I will keep it on my favorites.
I came to Australia in the 60s. I was born in Glasgow, Scotland - so if there is anyone out there who would like a penpal or if there is any Scots here who would like contact me, I'll come in and have a look now & then.
Rating
by: Dinah
Hi everyone, I have only made 2 dumplings in my life - the last time it went down the sink, so I'm hoping this one will turn out good. I'll let you all know. My Mother always made one for New Year's day. She made the best.
I live in Sydney Australia
Rating
by: TOM TRAVERS
It was a 3 penny silver coin, rare now, but I still have some saved for my dumplings!
Rating
by: cams
i am currently boiling a clootie dumpling right now!! :) It was my grannies recipe that I am trying for the first time!! Hope I manage to do it justice! yumm yumm.
Rating
by: Anonymous
Thank you May! Tom, please tell me what are thupenies? I know what Drambuie is! lol
Rating
by: TOM TRAVERS
I LIKE MINE WITH A BIT MORE TREACLE, A WEE DROP DRAMBUIE IN THE MIX, AND OF COURSE SILVER THUPENIES
Rating
by: May
Hi Cilla
Here is a rough guide to Mixed Spice that you could make yourself:
Ingredients
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1/2 teaspoon (half)
1/4 teaspoon (quarter) ground ginger
Method
1. Mix all ingredients thoroughly.
2. Store in an airtight container - it makes around 2 tbs 'mixed spice' - but use within 2 months.
I love the taste of cinnamon - so often add a wee bit more of that (maybe quarter teaspoon).
Not sure if this IS what you call Allspice. But anyway - hope this helps.
May
Rating
by: Cilla
Hi, I am going to try this recipe for the first time and here in the states "mixed" spice isn't familiar to me. Would someone tell me what spices are in this? Thank you so much!
Rating
by: May
I think you might call it Allspice Cilla - tho' someone else may correct me.
May
Rating
by: Cilla
Hi, I am going to try to make this dumpling, which will be a new experience for us. I make Christmas pudding which is a tradition from my Auntie Alice who was from Midlothian area.
My question is what spices are in "mixed spice"? Can anyone help me?
Thanks, Cilla
Rating
by: Anonymous
Hi all hope you enjoy making the dumpling. Ausie fan, thats a great idea for xmas hope it goes well. My mum is thrilled her mums clootie is famous world wide. Have a lovely Xmas and all the best for 2011. Janet xx
Rating
by: Aussie Fan
Hi Janet
Have been trolling the net to find a Clootie similar to the one my Granny made for us when ever she visited here in Australia.
I am going to make a couple of these for Christmas gifts, I'm sure they will go down a treat.
Have a great Christmas and "Lang may your lum reek"
Aussie Fan
Rating
by: Jean Craft
It was so good to find Granny Wrights clootie dumpling recipe. It sounds just like my ain grannies recipe. She lived in Prestwick,her name wss Lizzie Hay, I miss her so much.
We used to eat a slice of dumpling fried with ham and eggs for breakfast.
Thanks again for the memory.
Jean Craft
Texas
Rating
by: Anonymous
Of all the recipes for dumplings this is as close to my mother's as I can remember. I am originally from Rutherglen but now in Canada. Can't wait to try it...thanks
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by: susie
Tried your recipe - turned out really good. Best one I've ever made. Thank you.
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by: Margaret
Hi Janet, my mother always used a pillow-case to make her dumplings. Oh how I miss her. One of these days I will try and make the dumpling.
My family lived on Princess St. Rutherglen, before coming to the USA. My maiden name is McDougall. We still have family living in Rutherglen and East Kilbride.
Merry Christmas and a Happy and Properous New Year (2010)
Rating
by: JANET MOONEY
Hi Anne
It is pillow-slip cotton. Hope it's a success, good luck. Janet
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by: Anonymous
This is more of a question than a comment....I want to make your grandma's dumpling.....What kind of material is the cloot made of is it thin cotton or like a pillow-slip cotton. I hope this doesn't sound like a daft question to you. Thank You Janet........Anne Mackinnon
Rating
by: Another relative
I tasted this one too - and it is really delicious. You can serve it hot or cold. I MUST try this recipe.
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by: Gordon
Janet is my cousin - and my Aunt Elizabeth made this Clootie Dumpling for my birthday. ( Many thanks . It was the nicest clootie I've tasted!
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by: May
What a fabulous recipe Janet. Thanks for sharing it. This must be your grandmother's recipe. I know there is recipes on the site already for 'Clootie Dumpling' - but every version is delicious, and this one sounded so 'yummy' I could almost imagine the smell of it cooking. No doubt a few visitors to this site will enjoy trying it out.
Thanks again.
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