ANNE'S CLOOTIE DUMPLING.
Before you start, if you are making a full-size Dumpling, you will need a very large pan (I use a dutch oven) a pressure cooker might do the job! (Don't cook under pressure, though!)
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You will also need a large cloth (a pillow-slip slit down the *long* side and the end is perfect!) Must be pure cotton, or linen!
Put the cloth in the pan and boil, making sure that there is no trace of detergent, etc. left!
Now for the ingredients:
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1 lb S.R. Flour 1 1-4 lbs Mixed fruit 1 cup Suet l cup Breadcrumbs 1 cup Sugar 1-2 teaspns Mixed spice 1-2 teaspns Cinnamon 2 teaspns Baking Powder I grated Cooking Apple 2-3 tablespns Treacle Milk to Mix
In a large mixing bowl, buttemble the dry ingredients, add grated apple and treacle and mix. Add enough milk to make a 'sloppy' consbreastuency (between 10 and 15 fl. ozs, usually) the amount depends on how much treacle you add, and the size of the apple!
Take the 'cloot' (cloth) out of the pan, and replace the water with boiling water from a kettle, and keep to a rolling boil.
Spread the cloth out and dust with flour, tossing it around so that the cloth is totally covered with a thin layer of flour.
Pour the mixture into the cloot, allowing for the mixture to swell 2 to 2 1-2 time in size (This is the only difficult bit, and it only comes right with lots of practice!)
Tie securely with string, and place in pan of boiling water. (I use a metal steamer in the base of the pan, with the water *just* covering the base of the steamer) Boil for 4 hours, making sure that the pan does not boil dry. Top up from time to time with boiling water.
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Remove the dumpling from pan and remove the cloth very carefully. You should attempt to keep the 'skin' intact. The cloth may stick the first couple of times that you use it, until it becomes 'seasoned'
If the cloth has been too tight, your dumpling will be hard, and not properly risen, if too loose it may split when the cloth is removed!
The latter is easily remedied, simply replace the cloth, and twist hard, making the parts clamp together. Leave for 5 or 10 minutes, then remove cloth again.
Place dumpling in a warm oven for 2 or 3 minutes to dry out, and give it a smooth, glossy skin. Enjoy!!
For a special Hogmanay Dumpling, the fruit can be left to soak overnight in whisky! 1-4 - 1-2 bottle should do it. You will require less milk in the mix. It is also traditional to add coins (used to be silver sixpences, but 5p's are the right size) wrapped in greaseproof paper, for a special Birthday Dumpling. Take great care when eating this dumpling, as dental work is expensive!!
-- AnneJ
