8 oz Medium oatmeal 1 ts Salt 1/2 oz Dripping or lard 3 tb Hot water (or more) Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own. Source: Elisabeth Luard in "Country Living" (British), February 1989.
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This clootie dumpling reminds me so much of my husbands nanny Alice MIlne, she was a lovely lady and treated us to many a plate of Traditional Scottish Broth over the years as the kids were growing up.
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Everytime its simmering away I think of her and her delicious clootie dumpling that I had the pleasure of tasting a few times.
This delicious clootie dumpling is based on a few old fashioned recipes I was found in my research. The whole recipe is really rather easy to put together but is time consuming in the cooking process so bear in mind you will need 3 hrs to cook teh clootie dumpling
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Hey everyone! I hope your all having a lovely start to 2020! I hope its a fun and healthy year for you all. All the best Angie :-) xxx
This year I will be focusing on bringing out more recipes based on the Scottish seasons and on traditional Scottish foods.