Clootie dumpling

9 comments

1. We have it every Christmas & Hogmanay. It’s quite fiddly to make and not exactly health food (a crust of congelead fat will do that). The Bells version is OK but nowhere near the homemade ones really. DELICIOUS but not exactly a modern food.

2. Love it as well – especially when you get the 5p piece!

3. My granny and I are the Clootie Dumpling experts. We both use the same recipe – *her* granny’s recipe – but our dumplings are very distinct (spoiler: I soak my dried fruit in a secret blend of alcohols) and we often make it for special occasions in our family. We actually flip a coin over who’ll make the Black Bun and who’ll make the Clootie. Mind though: the most important thing to do with your dumpling is to make sure it dries out properly in your oven *and* to make sure you have enough to serve sliced of fried dumpling on the first Saturday of the New Year. That’s the law in my family.

4. Slices of clootie fried in butter the day after Yule and drenched in double cream for breakfast – can’t beat it.

5. The “skin” is the best part

6. 🤤

7. Hear me out…. You can make it in the microwave (soak the fruit first), and then have it with ice cream etc. Any leftovers get fried on butter for breakfast then next day

8. Mmmm….that looks tasty! ^w^

9. Love to try it any recipe recommendations?

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