Clootie Dumpling

suzybloo

unfortunately we only have a Tesco, where I would normally buy it, but they were sold out (everyone must be making dumplings or having doughballs or suet puddings!!!), and a couple of small convenience co-ops who dont stock it. fingers crossed the alternatives I used work

Cruiksl

I have a recipe for a microwave version - tastes just as nice to be honest. Will see if I can find it.

flowerofthewest

suzybloo wrote: »

Many thanks - will use half butter and half trex. My recipe is one where it is basically throw everything in and give it a good stir but the basis of it is
1lb SR Flour
1lb Sultanas - or mixed fruit
2tbs peel
2tbsp treacle
1tbsp syrup
8oz granulated sugar
8oz suet
2-3tsp mixed spice, 2-3 tsp ginger
milk to mix
as its a family thing my mum always put half a cup of OVD rum (dark rum) which I do too (think you can only get OVD rum in certain parts of the country -Old Vatted Demerara I think it stands for)
Put it in bowl and just mix thoroughly, put mixture onto a scalded 'cloot' ie one that has been laid out flat (I do mine on the draining board of the sink) has had boiled water poured over it. To give your dumpling a good skin put a good layer of flour over the cloth then put your mix in the middle, gathering up the corners and then all the sides tie tightly with a good bit string and plunge into boiling water for 3 hours checking regularly and topping up. So this dumpling comes away from the cloth and leaves a good skin once it is cooked plunge into bowl of cold water once or twice and then unwrap gently (usually put it on one plate then loosen the cloth then put plate on top and turn it over then peel gently) - to get skin to set put in warm oven for 20 mins, or even better if you have a coal fire pop it in front of that and savour the lovely smells!!!! Hope you enjoy!!!

Thanks for posting this recipe suzybloo - my mum's recipe book was lost when there was a fire in the house and since she's now passed I haven't been able to get it again, hoever your sounds very close (more so than any others I've found online).
I'm going to copy this and try it out for my brother's birthday. Clootie Dumpling was always made instead of birthday/Christmas cake in my family and it would be lovely to start this up again.
Thanks again - and a Happy Hogmanay.

THIRZAH

I had difficulty buying suet at about this time last year. It just disappeared from our local Tesco (our only supermarket) for nearly a month.

McKneff

Have you tried your local butcher, its proper suet there.

McKneff

Wow, that recipe took me back about 50 years to my growing up in Newcastle.

I remember my dad making one (in a pillowcase) in a big galley pan on our old black range fire.

suzybloo

Many thanks for your replies, McKneff my mum used to do that too any linen pillowcase would do, and sometimes she had to put a couple of bricks on the top of the pot lid to keep the dumpling in the pot.
I also make them for birthdays and special occassions. I decided just to use the trex in the end and reduced it to 6oz grated it and the result is just as good as using the suet - to be honest it is bloo*y fantastic!!! best I have made in a long time. The original basis of the recipe was from an old cookery book my mum had but unfortunately it has gone missing over the years (and mum passed away just over eight years ago)-so it is just a case of good luck it works. it was the Lofty Peak Recipe book, given away in the sixties by the local co-op - i have tried everywhere to get another but they are like hens teeth!!!
Cheers, all the best for 2010, and I hope your dumplings work out well!

LilacPixie

Can anyone tell me what cloth (or cloot) they use for the dumpling. My gran used to use a linen pillowcase. I am addicted to clootie but mine alwasy seem to take on water.

llac

Are you giving the cloot a good covering of flour before you put the mixture in it?

LilacPixie

yep i am. I am wondering if i don't tie it tight enough