Clootie dumpling with Drambuie custard
- January 2010
- Serves 8
- Takes 20 minutes to make, 2½ hours to cook
Clootie dumpling is a suet pudding recipe from north of the border, making it a perfect choice of dessert to round off a Burns Night feast.
- 43.3g (24.2g saturated)
- 70.7g (39.6g sugar)
Based on 10
- 175g suet
- 175g self-raising flour
- 175g fresh brown breadcrumbs
- 110g soft dark brown sugar
- 1 tsp bicarbonate of soda
- 285g mixed sultanas and raisins
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground mixed spice
- 2 large free-range eggs, lightly beaten
- 250ml milk
- 2 tbsp golden syrup
- Plain flour, for dusting
For the Drambuie custard
- 400ml double cream
- 200ml semi-skimmed milk
- 4 large free-range egg yolks
- 3-4 tbsp caster sugar
- 4 tbsp Drambuie
- Place the suet and all the dry ingredients in a large bowl and make a well in the centre. Whisk the eggs and milk together in another bowl, then add to the large bowl. Stir in the golden syrup to form a stiff mixture.
- Pour boiling water over a large cotton cloth or piece of muslin and wring it out as tightly as possible – wear rubber gloves to protect your hands. Spread the cloth out and dust generously in plain flour. Spoon the mixture into the centre of the cloth and loosely bring up the edges around the dumpling and secure tightly with a piece of string – don’t wrap the cloth too tightly around the dumpling, as it will need room to expand during cooking.
- Place a heatproof plate in a large, deep saucepan. Place the dumpling on the plate, then pour in enough boiling water to completely cover the dumpling. Cover, bring the water to a gentle simmer and cook for 2½ hours, ensuring that the dumpling is covered with water at all times. (It will be ready after 2½ hours, but it can keep simmering for up to 3 hours, if you are not ready to eat it yet.)
- Meanwhile, make the custard. Heat the cream and milk in a pan over a medium heat until almost boiling, then remove from the heat. Whisk the egg yolks and sugar in a bowl, then strain over the hot cream mixture, whisking to combine. Pour into a clean pan and cook, stirring, over a medium heat until thickened enough to coat the back of the spoon. Stir in the Drambuie and keep warm.
- Lift the dumpling into a colander. Undo the string and tip onto a warmed plate. Cut into wedges and serve with the custard and a glass of Drambuie, or a dram of whisky, if you like.
Serve this as part of our Scottish roast menu
You’ll need a clean piece of cotton cloth or muslin, measuring about 50cm square for this recipe.
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