How to Make Ultimate Vickys Scottish Clootie Dumpling, GF DF EF SF NF

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Vickys Scottish Clootie Dumpling, GF DF EF SF NF. Browse Gin Online From Master of Malt. It is enjoyed by millions daily. It is easy, it's quick, it tastes delicious.

The name clootie comes from the cloth it's boiled in as cloot is scots for cloth. Traditionally you would boil the dumpling straight on the cloth rather than lining it with paper first. Here is how you achieve it.

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Vickys Scottish Clootie Dumpling, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Vickys Scottish Clootie Dumpling, GF DF EF SF NF is something which I have loved my entire life. They're nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have vickys scottish clootie dumpling, gf df ef sf nf using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Scottish Clootie Dumpling, GF DF EF SF NF:

1. {Make ready of self-raising gluten-free flour.
2. {Get of gluten-free brown breadcrumbs.
3. {Make ready of vegetable suet.
4. {Get of xanthan gum if using GF flour.
5. {Take of bicarb of soda / baking soda.
6. {Prepare of ground cinnamon.
7. {Prepare of ground ginger.
8. {Take of currants.
9. {Make ready of sultanas.
10. {Take of soft dark brown sugar.
11. {Take of (lyles) golden syrup.
12. {Get of milk or dairy-free alternative, amount varies due to suet.
13. {Take of 'cloot' - a large square piece of muslin cloth* or pillowcase.

Steps make Vickys Scottish Clootie Dumpling, GF DF EF SF NF. You can use a greased pudding bowl in place of the cloot, covered with a piece of tented foil secured with a rubber band around the rim. First put your clean cloot in some boiling water. Take the cloot out of the water, wring it out, lay it flat and dust well with gluten-free flour.

Steps to make Vickys Scottish Clootie Dumpling, GF DF EF SF NF:

1. You can use a greased pudding bowl in place of the cloot, covered with a piece of tented foil secured with a rubber band around the rim.
2. First put your clean cloot in some boiling water. Take the cloot out of the water, wring it out, lay it flat and dust well with gluten-free flour. Smooth the flour over the cloot with your hands to get an even spread.
3. Mix all the ingredients together with enough milk to make a fairly soft consistency. Make sure everything is mixed well.
4. Place the mixture in the middle of the cloot, draw the corners together evenly but leave room for the suet to expand. Tie the cloot shut securely with string. Put a plate or trivet in the bottom of a deep pan and place the clootie dumpling on top of it. Cover the dumpling with enough boiling water so it's completely submerged and cooks evenly. Simmer for 2.5 to 3 hours.
5. Carefully remove the dumpling from the pot and put it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and whip it over. Carefully peel the cloot away from one corner and behold your glorious dumpling!.
6. Some people like to oven dry their dumpling at this stage. I don't, it dries it too much and too fast. Let it cool and dry on it's own. It will keep for 3 months so it has plenty of time! Make in December to be mature by Hogmanay or as part of your Burns Supper on January 25th! Reheat and serve sliced with custard, or have the slices cold, spread with some butter and apricot jam. My grannie would fry the slices in butter when we were young, lovely!.

My grannie made Clootie Dumpling nearly every Saturday and we were always straight round there on Sunday morning! Slow Cooker Scottish Cloutie Dumpling is an updated recipe for a delicious traditional Scottish steamed 'pudding' dessert. It tastes exactly as it should, retaining all the expected flavours but I make it in my slow cooker for maximum convenience. The café's clootie dumpling is made in the traditional way and steamed for over five hours. The premium ingredients include some of Scotland's finest such as, Scotland the Bread speciality Scottish organic flour, milk from The Wee Isle Dairy (Gigha), eggs from Balvicar Farm near Oban and butter from Graham's The Family Dairy in Bridge of Allan.

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