Clootie Dumpling
The story
Ingredients
Method
This recipe brings back happy memories of my best friend - my mum!
She had not the best start in life having lost both parents before she was 14. She then kept house for an elderly uncle, worked & looked after her younger brother until her marriage. During the war years, like many others had to cope with food & clothes rationing.
She learned how to maximise what little was available, avoided waste and shared what she had. She was a cheery, sociable and caring person, always helping others & encouraging me from a early age to do the same, such as shopping for elderly neighbours & looking out for them.
We didn't have a lot of money but were happy.
Mum rarely used recipes or measured out ingredients but when rationing ended this recipe was something she made for special occasions such as birthdays or New Year, sharing it with neighbours and friends.
The lovely smells of rich fruit & spices simmering bring back lots of memories of Mum and her generous spirit and the happy times we had together.
Jane Pirie is a volunteer for Cruse Bereavement Care Scotland.
- 200g Currants
- 200g Raisins.
- 200g Sultanas.
- 200g Grated Suet.
- 200g. White. Breadcrumbs.
- 110g. S.R. Flour.
- 175g Sugar
- 1 Egg
- 50g Mixed Peel
- 1/2 Teaspoon Bic. Soda
- Pinch of Nutmeg
- Pinch of Ground Cloves
- Milk to Mix
Mix all dry ingredients together, except the bicarbonate.
Dissolve the soda in a little milk, add to dry ingredients along with beaten egg & enough milk to make a stiff dough.
Place in the centre of a scalded & floured pudding cloth, tie firmly leaving a little space for expansion.
Boil in deep boiling water with plate in bottom of pan. Boil for 4 hours.
Remove cloth carefully, sprinkle with sugar. Serve hot or cold.