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A clootie is a suet pudding from north of the border, so it was the perfect choice to have as dessert in our Scottish menu.
Per serving (based on 10): 711kcals, 43.3g fat (24.2g saturated), 11.9g protein, 70.7g carbs,
39.6g sugar, 1.1g salt
This recipe is part of our Scottish menu. You’ll need a clean piece of cotton cloth or muslin, measuring about 50cm square for this recipe.
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The skin that forms round a clootie dumpling normally needs time to dry out a bit in a warm oven before serving. The skin then turns dark and glossy. I think you have missed an important part of the finishing process.
Surely the drying-off step is missing here? Once on the plate, the dumpling should go into a low oven (or in front of the fire) until the skin has properly formed - otherwise rather than being that wonderful colour as shown in the picture, it's a rather unappetising grey-white.
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