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| Celtic Radio Community > Scottish Recipes > Clootie Dumpling |
| Posted by: Catriona 11-Jul-2003, 01:55 AM |
| CLOOTIE DUMPLING So named because they were once cooked in a muslin cloth (hence cloot). Nowadays a pudding bowl would be OK. Please note that all these measurements are Imperial measure 3 oz self-raising flour 3 oz white bread crumbs 4 oz suet (shredded) 4 oz caster sugar 2 oz raisins 2 oz currants 2 oz sultanas 1 teaspoon mixed spice 1 tablespoon marmalade 1 egg beaten into quarter pint of milk Mix all ingredients into large bowl to form dough. Spoon into a greased 2 pt basin. Put greaseproof paper on top of bowl, making sure there is clearance from dough mixture. Steam (water two thirds of way up basin) in a covered pan for 3 hours. Make sure you check that the saucepan doesn't dry out. Serve hot with custard, or whisky sauce or cream. In our family, leftovers were heated up in a frying pan in a little butter. Sprinkled with icing sugar. |
| Posted by: RavenWing 11-Jul-2003, 08:32 AM |
| Suet, I have seen this word in a few recipes, but I have no idea what it is. |
| Posted by: Herrerano 11-Jul-2003, 08:45 AM |
| Suet is the clean white beef fat, usually found around the kidneys. Normally you have to ask your meat cutter to save it for you a few days in advance. Leo |
| Posted by: RavenWing 11-Jul-2003, 09:08 AM |
| Ah, I see now. I think I saw it in mincemeat pie, which would explain a lot there too. Thanks Leo! |
| Posted by: Aon_Daonna 11-Jul-2003, 02:40 PM |
| just to add: Clootie Dumplin's are "lecker" !!! *mjam* |
| Posted by: RavenWing 11-Jul-2003, 03:45 PM |
| They sound good. *drool* |
| Posted by: free2Bme 13-Jul-2003, 05:52 PM |
| This sounds like my Grandma Taylor's recipe for Bread Pudding! Only she used lard and not suet in her recipe...yum yum good stuff! |
| Posted by: Shadows 13-Jul-2003, 06:11 PM |
| Suet can also be had by boiling down soup bones with some meat still on them, you know make a good broth then cool... the clean white fat that hardens on top is rendered suet and the best kind for baking. |
| Posted by: Catriona 14-Jul-2003, 04:42 AM |
| Shadows Thanks for the information. I've never heard of recovering suet by that method - I was always told it was the fat from round the kidneys of beef cattle. I would think the 'suet' made by your method would still taste a little 'meaty'..... The suet shreds that we buy commercially in the UK has literally no smell or meat taste. |
| Posted by: Shadows 14-Jul-2003, 07:39 AM |
| If you scrape off the botom most layer that still holds some meat particles and discard it you have no meat flavor nor smell left in the remaining suet. It is pure white almost Crisco like in color and smell, but is a hard lump that can be cut or remelted. It is my preference to use ,but you are right in what you say also about the kidney fat. |
| Posted by: Herrerano 14-Jul-2003, 11:56 AM |
Nice discussion on suet.  When I want it, I go into a little sausage store not far from here and tell the man that I want some and I will be back in two or three days. They normaly use it themselves and never have any on hand to sell. Other fat just won't work as well because of the taste and color. Just thought y'all would like to know that in case you need to make a yorkshire pudding or something down here some time.  Leo |
| Posted by: Shadows 14-Jul-2003, 01:21 PM |
Must be nice to still have an old fashioned butcher in the neighborhood!!  Here in the states they are getting as rare as hen's teeth!! Everything comes pre-packaged now and if you want something out of the ordinary it costs you "mucho peso" ... I have tried to learn some of the old secrets of cooking and making due with what is at hand to defray the cost and make sure I am getting the best. Viva la habenero and all that is hot and good! (kinda like the ladies on this forum!  ) |
| Posted by: Herrerano 14-Jul-2003, 03:01 PM |
| Ahh yes, the habañero (the version that grows all over the place down here are the caribean variety called scotch bonnets). Here they normaly are red in color instead of the orange colored ones I have seen up there. Every region has it's own name for particular peppers and these are called aji chombo which I am unable to translate literally because someone would start flaming me over the political incorrectness of the word I would have to use. (That sort of victim type sensitivity is not nearly so rampant down here as it is in the politically correct U.S., gee whiz, men still open doors for ladies down here and stuff like that. And even more amazing, men look at women on the streets etc, and whistle and things like that and the women appreciate it and often do the shy smile.) Not only are there neighboorhood butchers, there are also bakeries that still use mud ovens. This, of course, is way off topic, but a friend of mine has a website with thousands of photos of places all over ¨Panama. There are some pictures of a bakery a short distance from the plant where I work. First go here http://www.chagres.com/ Then scroll down to photo album 124 and click on that. There are a lot of pictures of places around La Arena and Chitré starting in Photo Album 120 thru 125, including a photo of one of the most internationaly known barbecuers (album 121) Leo, who has trouble staying on topic |
| Posted by: Shadows 14-Jul-2003, 03:14 PM | ||
I grow both the yellow and red ... the red makes a nice variation of chipotles... but this belongs some where else LOL!!! As for the Ladies... I appriciate them one and all... only wish the liberation was only political and not sensual ( sexual )...thay make life worth living!!! |
| Posted by: Aon_Daonna 15-Jul-2003, 01:07 PM |
*blush* shadows, I somehow thought you were female  The interest in cooking and such things seem to be so restricted to females sometimes (although my brother is a really good cook) here in sunny cardenden we have 2 butchers, and in my hometown of Ratingen, Germany we have a real lot, never counted them and i never will i fear, but it's at leat 4 in the centre alone .. =) being PC might be all well but I miss certain things in it. Where is the fun when somebody whistles after you and you don't wink and smile shyly?? Goodness, the good old jokes, can't they be told anymore? I think nobody has as much experience in being correct to victims as Germans... we are still paying, even people being as young as me (and younger than me.) *sighs* |
| Posted by: Herrerano 15-Jul-2003, 05:54 PM |
I cook quite a bit, especially if I want to eat regular food.  Besides the barbecue stuff as well. Not much sweet stuff though, I just never had much interest in baking things. Maybe because it is too much like work. (I mean the work I do since you have to measure all the ingredients and stuff, but then on the other hand you can taste where you are at without worrying if you are going to poonk out or not, which is unlike work. )But, just to prove that I am a creative soul, there is a recipe I posted here that I made for the first time a couple of years ago when I was overcome by waves of nostalgia and homesickness. http://www.geocities.com/commentsfromazuero/page5.html#pumpkin By the way, a zapallo is a type of squash that resembles a pumpkin except it is uglier to look at and will never become a symbol of autumn here, mainly because there is no autumn here. Leo |
| Posted by: Shadows 15-Jul-2003, 07:56 PM | ||
I have many interest and hobbies, cooking being one , I also make some of the clothing used in our re-enacting, A well rounded person can take care of themselves under any situation... LOL! I would make one ugly woman!!!!!! LOL! |
| Posted by: Aon_Daonna 16-Jul-2003, 06:51 AM |
| *lol* I never said cooking is restricted to women only *laughs* it's just soo often to see that men don't have much interest in that.. In my relationship it's necessary for me to cook... I don't survive Craigs food... *grins* well, he always says my sense of taste is to finely develop to appreciate hot food... I mean I like indian food and such but not in masses ...I think we should set up a cooking forum soonish... I have alot of nice German recipes to share.. we cook better that most people think! Leo, I know that you cook.. I tried your way of making rice =) (and failed ) |
| Posted by: Herrerano 16-Jul-2003, 07:07 AM |
| HEY AON, good idea, why don't you start one that is not specific about anything but FOOD, which is one of my favorite things in the world. Sorry the rice didn't turn out, might have been the type of rice. Here it is almost all medium grain and of course, locally grown. Also you probably had not consumed sufficient beer before attempting the process. (Don't know how anyone can cook with drinking beer at the same time. )Leo |
| Posted by: RavenWing 16-Jul-2003, 10:55 AM | ||
That is the stuff I grew up on (old German family recipes). I would love to see some of your recipes. |
| Posted by: free2Bme 16-Jul-2003, 11:43 AM |
| I think a FOOD FORUM is a terrific idea, because it seems like all of our posts of late seem to gravitate towards culinary interests in the end anyways! (Just like my posts all tend to gravitate towards kilts and sporrans! ) |
| Posted by: Aon_Daonna 16-Jul-2003, 02:04 PM |
| That one didn't *grins* Well, I asked Paul to maybe set one up in the special interest part but he never answered as of now... he's got enough to do anyway tho@Ravenwing: Well most of my recipes are adapted to the situation normally, I don't really cook after recipe once I found out how it works, in the minute I found that out I usually store it in my head, but I can give guidelines, if you want some german recipes just ask me (that goes for everybody btw)... I know alot of french and austrian/swiss recipes. Btw, do you have all your Mead recipes typed down somewhere? If so, could you send me a copy by e-mail? Just click on that e-mail link below my signature.. I would be very grateful for that |
| Posted by: RavenWing 17-Jul-2003, 06:52 AM |
Aon - thanks! All the mead recipes were cut and paste, so I don;t think I have them anywhere, but I will look. I can't remember.  |
| Posted by: Aon_Daonna 17-Jul-2003, 12:41 PM |
| oooh that would be wonderful, thank you! |
| Posted by: zeryx 04-Nov-2006, 06:28 AM |
| Ingredients: 4 oz shredded suet or margarine (marge makes a lighter dumpling) 8 oz (2½ cups) flour 4 oz oatmeal 3 oz sugar Rounded teaspoon baking powder 8 oz mixed currants/sultanas/chopped raisins One or 1½ teaspoon each of ground cinnamon and mixed spice One teaspoon golden syrup (light corn syrup is the closest in N America) 2 eggs, beaten 3/4 tablespoons buttermilk Method: Sift the flour and rub in the fat (suet or margarine) in a large mixing bowl. Add all the other dry ingredients and mix with a wooden spoon. Make a well in the centre and add the syrup and eggs and mix well. Add enough buttermilk to make a soft but firm batter. At Christmas, cooks often wrapped small coins (in the old days a silver three-penny piece was popular) in greaseproof paper and placed them in the dumpling. If you do add coins, warn those eating the dumpling later so as to avoid broken teeth! You now have a choice of container. The traditional way was with a cloth. Dip it first in boiling water and flour it well before adding the mixture. Tie the top, making sure there is enough room for expansion. Place a saucer or plate in the bottom of a saucepan and stand the dumpling in the cloth on top. Cover with boiling water and cook for 2½ to 3 hours. Alternatively, you can use an 8-cup basin or pudding steamer which has been lightly greased with melted butter. Allow a one inch space at the top (even if this means throwing away some of the mixture - you need the saoce for expansion). Cover the steamer or basin with a greased sheet of foil and pour boiling water into the steamer until it comes two-thirds up the side. Boil for 3 hours. Turn out the dumpling and either serve hot with custard or cold with cream. Ingredients: 4 oz. plain biscuits (Rich Tea type) 2 oz. fine flour 1/2 lb. currants (soaked overnight and drained) 1/2 lb. raisins 1/2 lb. finely shredded suet 1 teaspoon grated nutmeg 1/4 lb. sifted caster sugar 1/2 teaspoon ground cinnamon 2 blades of mace or 1/2 teaspoon ground mace) 1/2 teaspoon salt 3 oz. mixed candied lemon, orange and citron peel, chopped 2 oz. blanched almonds roughly chopped four eggs wineglass of brandy or white wine Method: Put the biscuits in a cloth and roll with a heavy rolling pin to crush thoroughly. Mix the fruit, peel, pounded biscuits, spices and nuts. Beat the eggs well and add a glass of brandy or wine. Then mix in the flour and the other dry ingredients. Scald a pudding cloth in boiling water and dredge lightly, but thoroughly with flour. Spoon the mixture into the cloth. You can get the traditional round shape by holding the cloth in a bowl large enough to support the mixture. Gather the ends of the cloth evenly and tie firmly with string, leaving enough room for the pudding to swell. Place an old plate in the bottom of a large saucepan, and place the cloth wrapped pudding on the plate. Cover with boiling water and simmer for three hours, turning the pudding from time to time and adding boiling water as required. When ready take out of the pot and cool for about 10 minutes before carefully removing the cloth. Cool completely before slicing. |