Recipes Vickys Scottish Clootie Dumpling, GF DF EF SF NF

 

Recipes Vickys Scottish Clootie Dumpling, GF DF EF SF NF

Recipes Vickys Scottish Clootie Dumpling, GF DF EF SF NF

  1. 180 grms self-raising gluten-free flour
  2. one hundred and eighty grams gluten-free brown breadcrumbs
  3. 180 grams vegetable suet
  4. 1/4 tsp xanthan chewing gum if using GF flour
  5. 1 tsp bicarb of soda or baking soda
  6. 2 tsp ground cinnamon
  7. 1 tsp ground ginger
  8. 120 grams currants
  9. 180 grams sultanas
  10. 120 grams soft dark brown sugar
  11. 2 tbsp (lyles) golden syrup
  12. 300 ml milk or dairy-free alternative, amount differs due to suet
  13. 1 ‘cloot’ – a large square item of muslin cloth* or pillowcase

Recipes Vickys Scottish Clootie Dumpling, GF DF EF SF NF

  1. You can use some sort of greased pudding bowl in spot of the cloot, covered using a piece of tented evade secured with a rubber group around the rim

  2. First put the clean cloot in a few boiling normal water. Take the cloot out involving the water, wring it out and about, lay it flat and particles well with gluten-free flour. Soft the flour over the cloot with your hands to find an even spread

  3. Mix all typically the ingredients together with enough milk products to make a fairly very soft consistency. Be sure everything is merged well

  4. Place typically the mixture in the middle involving the cloot, draw the 4 corners together evenly but leave place for the suet to grow. Tie the cloot shut firmly with string. Put a menu or trivet inside the bottom involving a deep pan make typically the clootie dumpling on top involving it. Cover the dumpling using enough boiling water so really completely submerged and cooks uniformly. Simmer for 2. 5 to be able to 3 hours

  5. Carefully remove the dumpling in the pot and put that in a colander in typically the sink. Untie the string and even gently pull the corners involving the cloot apart. Put some sort of plate over the dumpling on the colander and whip that over. Carefully peel the cloot away from one corner and even behold your glorious dumpling!

  6. A lot of people just like to oven dry their dumpling at this stage. I no longer, it dries it too substantially and too fast. Allow it amazing and dry on it’s individual. It can keep for 3 several weeks so it has plenty involving time! Make in December to be able to be mature by Hogmanay or perhaps as part of your Uses up Supper on January 25th! Reheat and serve sliced with custard, or have the slices frosty, spread with some butter and even apricot jam. My grannie would likely fry the slices in spread when we were young, attractive!