Rich Clootie Pudding
Rich Clootie Pudding is a modern Scottish recipe for a classic rich spiced suet pudding that's boiled to cooked and finished by baking in the oven and served with a clotted cream and whisky topping. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Rich Clootie Pudding.
prep time
30 minutes
cook time
225 minutes
Total Time:
255 minutes
Serves:
8
Rating: 
Tags : Spice RecipesDessert RecipesMilk RecipesScottish Recipes
This is a slightly richer version of that classic Scottish steamed pudding, the
clootie dumpling that is more akin to a Christmas figgy pudding and which can be served for both a Burns night supper or as a
Christmas pudding that does not need to be matured.
Ingredients:
225g plain flour
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp sea salt
175g caster sugar (plus 1 tbsp)
100g shredded suet
100g sultanas
75g currants
75g chopped, pitted, dates
50g seedless raisins
1 apple (or large carrot), coarsely grated
1 tbsp black treacle (molasses)
1 medium egg
150ml buttermilk
225g
clotted cream
2 tbsp whisky
25g plain flour for dusting
Method:
Sift together the flour, bicarbonate of soda, spices and salt into a bowl. Now add the sugar, suet, dried fruit and the grated apple (or carrot). Stir to combine and set aside.
In a bowl, whisk together the treacle, egg and a little of the buttermilk. Add this to the dry ingredients then work in enough of the remaining buttermilk until you have a batter with a soft, cake-like dropping consistency.
Bring a pan of water to a boil and use this to scald a pudding cloth or piece of muslin. Remove from the water and carefully squeeze out any excess water. Arrange on a work surface and use the 25g flour to scatter a 30cm diameter circle in the centre then scatter the 1 tbsp caster sugar over the flour. Spoon the pudding batter over the top then gather together the edges of the cloth and tie securely with string (allow a little free space in the cloth for expansion).
Rest a large cast iron trivet (or up-turned saucer in the base of a large pan. Sit the pudding on top of this (so that it cannot touch the base of the pan) then pour in enough water to almost cover the entire pudding. Hang the end of the string over the edge of the pan then cover with foil and a lid.
Bring to a simmer and continue simmering gently for about 3 1/2 hours (check every now and then to ensure that the pan is not boiling dry and top up with boiling water). When the pudding has boiled sufficiently, use the over-hanging string to lift out of the pan. Briefly dip in a bowl of cold water (this ensures the outside of the pudding will not stick to the next pan). Now carefully remove the cloth then sit the pudding in an oven-proof dish or plate.
Transfer to an oven pre-heated to 180°C and bake for 15 minutes, or until the outside of the pudding has dried. When done, remove from the oven and allow to cool slightly.
Slice the pudding into large wedges then place in pudding dishes. Beat the whisky into the clotted cream then spoon this over the pudding wedges and serve.
Find more classic Burns Night recipes here and more classic Christmas recipes here.