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Vickys Scottish Clootie Dumpling, GF DF EF SF NF
Vickys Scottish Clootie Dumpling, GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys scottish clootie dumpling, gf df ef sf nf recipe. You can have vickys scottish clootie dumpling, gf df ef sf nf using 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Scottish Clootie Dumpling, GF DF EF SF NF:
  1. Get 180 grams self-raising gluten-free flour
  2. Provide 180 grams gluten-free brown breadcrumbs
  3. Get 180 grams vegetable suet
  4. Prepare 1/4 tsp xanthan gum if using GF flour
  5. Take 1 tsp bicarb of soda / baking soda
  6. Provide 2 tsp ground cinnamon
  7. You need 1 tsp ground ginger
  8. Provide 120 grams currants
  9. Get 180 grams sultanas
  10. You need 120 grams soft dark brown sugar
  11. Take 2 tbsp (lyles) golden syrup
  12. Take 300 ml milk or dairy-free alternative, amount varies due to suet
  13. You need 1 'cloot' - a large square piece of muslin cloth* or pillowcase
Steps to make Vickys Scottish Clootie Dumpling, GF DF EF SF NF:
  1. You can use a greased pudding bowl in place of the cloot, covered with a piece of tented foil secured with a rubber band around the rim
  2. First put your clean cloot in some boiling water. Take the cloot out of the water, wring it out, lay it flat and dust well with gluten-free flour. Smooth the flour over the cloot with your hands to get an even spread
  3. Mix all the ingredients together with enough milk to make a fairly soft consistency. Make sure everything is mixed well
  4. Place the mixture in the middle of the cloot, draw the corners together evenly but leave room for the suet to expand. Tie the cloot shut securely with string. Put a plate or trivet in the bottom of a deep pan and place the clootie dumpling on top of it. Cover the dumpling with enough boiling water so it's completely submerged and cooks evenly. Simmer for 2.5 to 3 hours
  5. Carefully remove the dumpling from the pot and put it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and whip it over. Carefully peel the cloot away from one corner and behold your glorious dumpling!
  6. Some people like to oven dry their dumpling at this stage. I don't, it dries it too much and too fast. Let it cool and dry on it's own. It will keep for 3 months so it has plenty of time! Make in December to be mature by Hogmanay or as part of your Burns Supper on January 25th! Reheat and serve sliced with custard, or have the slices cold, spread with some butter and apricot jam. My grannie would fry the slices in butter when we were young, lovely!

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