Celebrating 10k Subs - Traditional Scottish Clootie Dumpling
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Clootie Dumpling is a super traditional dumpling in Scotland, Its given as gifts, mostly at Hogmanay. Back in the day people used to put thrupenny bit coins in the pudding when they would give it to children, this was there gift.
Clootie Dumpling is primarily eaten as a snack or at breakfast.
Clootie Dumpling takes it name from the Cloot which is a piece of cloth the pudding is boiled in.
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10k Clootie Dumpling
Tools
• large pot (4 litre or bigger)
• large mixing bowl or stand mixer with large bowl
• set of scales
• Tea spoons and Table spoons
• measuring jug
• string
• Cloot/ Tea towel or pillow case
• Baking parchment / grease proof paper
Ingredients
• 500g plain flour (or plain cake flour)
• 200g beef suet
• 250g castor sugar
• 250g raisins
• 250g sultanas
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 3 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 bramley apple, peeled and grated
• 3 tbsp black treacle
• 100ml whole milk
• Olive Oil
• extra plain flour for dusting approx 5 heaped table spoons of flour
Instructions (explained the best I can)
• Put Large pot of water on to boil (leaving 2 inches from the top of the pot to the water boiling)
• In the large mixing bowl or stand mixer combine all ingredients dry then add the wet.
• scrunch the baking parchment and dampen in water. No need to soak only dampen
• Also dampen the Cloot (Cloot/ Tea towel or pillow case)
• flatten the baking paper on counter, place into a cross shape and lightly spread a thin layer of oil onto the damp paper
• dust the paper with the flour as evenly as possible on top of the oil
• place dumpling mix into the middle of the crossed floured paper
• grab each corner of the paper and pull up and round the mixture, tie with string once paper has been gathered up round the dumpling mixture. Cut off any spare paper that’s not needed once tied.
• place the tied dumpling in the tied parcel into the middle of the damp Cloot and do the same again tying the Cloot with string, leaving a space for the Cloot to expand when cooking.
• Put the Clootie Dumpling in the water, ensuring it’s been tied very tight.
• Once the dumpling is in the water reduce the water to a simmer from a boil and keep it on simmer for 4 hours. Keep the lid on the pot as it simmers.
• After 4 hours take dumpling out of water, unwrap from all Cloot and paper.
• Place in the oven for 15 – 20 minutes at 200 or 180 Degrees Celsius if you use a fan oven or 350 Degrees Fahrenheit if you are not from the UK.
• Once out the oven leave to cool over night.
Once cooled the best way to eat the dumpling is to slice it and butter it or fry a slice of dumpling in butter and eat for breakfast.
Homemade Scottish Clootie Dumpling ( Vegetarian option)
???? Clootie Dumpling is a traditional festive pudding cooked in a cloth “Clootie”. It is served with custard, cream or ice-cream. I have also heard of it being fried up after the festive period to have with breakfast.
????Traditionally it would have small silver coins wrapped in baking paper and cooked inside the dumpling for a lucky person to find, I think many a tooth has been broken over the years.
????Here is the link to the recipe that I used this time.
????I used vegetarian suet as I don’t eat meat and I also added oat milk as an alternative too. I didn’t have dried ginger, so I used fresh ginger which worked just as well.
????I don’t think that there are many recipes that I stick to completely, I like to add my own inspiration to most things depending on what I have available to me.
???? I wish you all a very Happy and Peaceful Christmas, try to make the best of your surroundings and with what you have.
Not everyone enjoys this time of year, so if that is you and you do need support please reach out, services are still there for us.
Take care of yourselves and each other. Leave any comments below or chat with me on Instagram.
Menita ❤️
Clootie Dumpling | Traditional Scottish recipe :)
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Welcome back to What’s For Tea. Today I made a traditional Scottish ’Clootie’ dumpling :) Which is basically a steamed fruit pudding cooked in a cloth or ‘cloot’. Lovely served with ice cream, cream or custard…or cold with a coffee.
Everything I used will be listed below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
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What I used - Serves 6-8
Dry ingredients:
75g (2.5 oz) Sugar
450g (15.8 oz) Dried sultanas - any dried vine fruits will do
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1 Teaspoon baking powder (or bicarbonate of soda)
250g (8.8 oz) Self raising flour - sieved
100g (3.5 oz) beef suet - use vegetarian suet if you prefer
Wet Ingredients:
3 Medium free range eggs
1 Grated red apple
150ml (5 floz) Whole milk
3 Tablespoons treacle or molasses (optional)
**You’ll also need a little plain flour for dusting your cloth**
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Clootie Dumpling
Clootie Dumpling, or Clootie Pudding sounds like a made-up thing, but no, it's real. Clootie Dumpling is a traditional Scottish pudding, considered a pre-cursor to the English Christmas Pudding. It contains dreid fruit, apple, flour, suet and egg plus a few other things. It needs to be boiled in a cloth for about 4 hours, and that's where the name comes from: 'cloot' is 'cloth'. After boiling, it's then placed in the oven to dry out and form a glistening crust for a while. Clootie Dumpling is quite easy to make, although it does involve a lot of waiting-around time.
Get the written recipe here:
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Apple Cider Clootie Pudding Traditional Scottish Clootie Dumpling Recipe
***There should also be 2 eggs in the ingredients list***
Hello everyone and a big welcome back to The Wee Larder channel. I hope you enjoy this delicious traditional Scottish inspired Apple Cider Clootie Dumpling pudding. It is a family favourite at this time of year.
FULL RECIPE -
This Scottish Clootie Dumpling pudding is made with freshly grated apple and sweet apple cider to create a delicious moist family pudding to enjoy with custard or freshly whipped double cream.
Tips for making this recipe -
- You need to create a dough with the cider but make sure your dumpling dough is not too firm.
- Leave space in the clootie when you are tying it up, you need room for the pudding to expand while cooking.
- Be very careful with this recipe and keep all pans of boiling water to the back of the cooker away from the wee ones.
- You can store this pudding in the fridge if you have leftovers (you will it could feed an army!) and you can also store slices in the freezer
- Reheat any clootie pudding in a medium oven.
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SCOTTISH TRIFLE -
SCOTTISH CLOOTIE DUMPLING -
CULLEN SKINK SOUP -
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Music In This Vlog:Music From Epidemic Sound-
I love sharing my Scottish family recipes and content with you all and it really makes me happy to hear how much you all enjoy making and learning these recipes. Sometimes I will be gifted products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not. Some videos may also include a paid promotion, which is where I have been offered payment in exchange for sharing a product. I don't share items or take payment for things I wouldn't normally recommend and like to work with brands that fit well with my mission to bring Scottish family seasonal food to those who enjoy it
.***This video does not include paid promotional material or gifted products.***
Cozy Chicken & Dumplings
A classice take on an American comfort food staple.
Here is what you'll need!
COZY CHICKEN AND DUMPLINGS
Serves 6
INGREDIENTS
Soup
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream
PREPARATION
In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Ladle into bowl, giving 1-2 dumplings per serving.
Enjoy!
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