Clootie Dumpling

Clootie Dumpling


66 people made this

About this recipe: This traditional Scottish boiled pudding is made with suet, currants and sultanas. Perfect Hogmanay fare.

Jill Barrett

Serves: 8 

  • 500g (1¼ lb) self-raising flour
  • 250g (9 oz) dried currants
  • 250g (9 oz) sultanas
  • 125g (4¼ oz) shredded suet
  • 100g (3¾ oz) dried breadcrumbs
  • 200g (7 oz) caster sugar
  • 1 egg, lightly beaten
  • 120ml (4 fl oz) milk
  • 1 teaspoon mixed spice
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon golden syrup

Prep:20min  ›  Cook:3hr30min  ›  Ready in:3hr50min 

  1. Bring a large pot of water to the boil.
  2. Meanwhile, in a large bowl, combine flour, currants, sultanas, suet, breadcrumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and golden syrup. Stir into flour mixture to form a wet dough.
  3. Dip a heavy cotton cloth (cloot) in boiling water and then sprinkle it with flour. Place dough in centre of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly.
  4. Place the dumpling in the boiling water, reduce heat to a low boil and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 C / Gas mark 2 oven until surface is no longer wet.


If you don't have a cloot already, try using an old pillowcase, a square of muslin or a large tea towel.

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Reviews (2)


The quantities in this recipe are out. I used 2 eggs and a bit more milk to make the dough into a better texture. - 05 Dec 2012


I've been making Clootie Dumpling for my hubby for over 40 years with his mother's recipe - given to her by her Scottish mother-in-law. Then I lost my recipe! I used this one because my husband likes the flour 'skin' formed after cooking, and it turned out just like my old recipe. Very nice! He didn't notice! - 12 Dec 2015

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