#clootie dumpling

[morethansalad]

Clootie Dumpling (Vegan & Gluten-Free)

[clandonnachaidh]

Christmas prep is under way in the Donnachaidh hoose!

If you’ve read Chapter 17 of A Beautiful, Wild Country then you might remember Claire’s confusion when Jamie and Jenny chastise for not knowing the traditions when it comes to making a clootie dumpling.

When I did some research to try and find the significance of only stirring anti-clockwise and everyone in the house needing to do at least one full stir, I found not a single scrap of evidence. So I resigned it to being some weird northeast thing or maybe something that only my family did. Either way, I can’t imagine making a cloot without them.

Merry Christmas everyone!

[havenofearthecanadianishere]

Figgy duff is a traditional bag pudding from the province of Newfoundland and Labrador most commonly served as a part of a Jiggs dinner. It is sometimes called a raisin duff. The word 'Figgy' (or figgie) is an old Cornish term for raisin; perhaps indicating the origin of the settlers who brought this dish to the area. It is very similar to the Scottish Clootie Dumpling.

One traditional recipe lists the ingredients as breadcrumbs, raisins, brown sugar, molasses, butter, flour, and spices. These are mixed and put in a pudding bag, wrapped in cheesecloth, or stuffed into an empty can and then boiled, usually along with the cooking vegetables of the Jiggs dinner.

similar to: 

Poutchine au sac, Métis bag pudding from Western Canada

Clootie dumpling, very similar Scottish Traditional Pudding

Spotted dick, similar British raisin pudding

[onhava]

important video

[coloradore]

This boiled dumpling is made with suet, currants and raisins and spiced with mixed spice and a hint of molasses. 'Clootie' comes from the Scottish for 'little cloth'.

[donnettethomas]

This boiled dumpling is made with suet, currants and raisins and spiced with mixed spice and a hint of molasses. 'Clootie' comes from the Scottish for 'little cloth'.

[rumpledsweater]

This boiled dumpling is made with suet, currants and raisins and spiced with mixed spice and a hint of molasses. 'Clootie' comes from the Scottish for 'little cloth'.

[britishfoodexperience]

Scotch dumpling/Clootie dumpling

Review originally posted  18 Jan 2006.

Category: dessert Price: 73p for 2 slices Ingredients: Wheat flour, vine fruit (raisins, sultanas, currants), water, sugar, vegetable oil, syrup, treacle, skimmed milk powder, raising agents: disodium diphosphate; sodium bicarbonate, salt, potassium sorbate, cinnamon, coriander, ginger, fennel, cloves, rusk My husband and I are both pretty sure that this is the same thing as a dessert known as "clootie dumpling", which is a steamed pudding cooked in a cheesecloth. Like most British desserts, it has a very high proportion of dried fruit. (I've occasionally asked my husband if the British know that it is okay to make desserts without raisins.) I've never liked fruit cake and I'm not expecting to particularly like this stuff. 

It is brown, and flecked with dried fruit. It looks a lot like a light fruit cake. It doesn't seem to be too dense, which is promising. It smells sweet, molasses-y and spicy like gingerbread, so that is also a plus. On my first bite, I am struck by how dry it is. It looks a lot moister than it is. It doesn't have a very strong flavor. There is a hint of gingerbread kind of flavor, with a nice background of sweetness. But that is overshadowed by the sense that it is dry, kind of pasty, and full of dried fruit. It's not an offensive flavor at all. It isn't the usual booze-soaked fruit cake. But at the same time, I didn't find it especially pleasant. I managed to finish my portion, and had the distinct feeling that I'll be sucking bits of it out of my teeth for days to come. I can choke a slice down when I have to, to be polite. But I wouldn't really want to eat it for fun. I'd prefer a real dessert, involving chocolate or cheesecake.