TUESDAY'S TIDBITS AND TRIVIA-CLOOTIE DUMPLING

I’ve had my nose in edits for The Earl’s Enticement and my editor asked what Clootie (Cloutie) Dumpling and Rumbledethumps were.

Adaira Ferguson, my heroine, loves both. The first is a yummy dessert and the second a vegetable dish.

Since they are traditional Scottish food, I thought it would be fun to post a recipe. Today I’m posting the Clootie Dumpling Recipe.

TUESDAY'S TIDBITS AND TRIVIA-CLOOTIE DUMPLING 1

A sort of boiled fruit dumpling made with currents, raisins, and spices, Clootie Dumpling gets its name from the cloth bag originally used to cook it in. Clootie comes from the word clout “cloth” in Scots. The dumpling recipes are varied, some calling for breadcrumbs or biscuits and others, oatmeal. Served with whipped cream, it’s supposed to be heavenly.

I plan on trying some when I go to Scotland in 2015.

Ingredients:
1/4 lb shredded suet or margarine

2½ cups flour
1 cup cup oatmeal or shredded bread crumbs
1 cup white sugar
Rounded teaspoon baking powder

1/4 cup Molasses

1 cup raisins
2/3 cup dried currents
One or 1½ teaspoon each of ground cinnamon and mixed spice
2 eggs, beaten
1/2 cup buttermilk

Directions:

Mix the fat in a large mixing bowl. Add all the other dry ingredients. Add the molasses and eggs. Mix well. Add enough buttermilk to make a soft but firm batter.

Traditional way to cook:

Dip the cloth in boiling water and flour it well before adding the pudding mixture. Add the dumpling mixture. Tie the top, leaving room for it to expand. 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.

Pudding Steamer:

Lightly greased steamer. Allow a one inch space at the top for expansion. Cover the steamer or basin with a greased sheet of foil. Pour boiling water into the steamer until it comes two-thirds up the side. Boil for 3 hours.

When cooked, turn the dumpling out. Wonderful either hot or cold with whipped (clotted) cream.