Christmas pudding usually has brandy poured over it and set alight, this was the best we could improvise for a Clootie Dumpling at New Year.

Something we all looked forward to, especially as a birthday treat was a ‘Clootie Dumpling’, traditionally boiled in a cloth for a few hours, it is one of the most versatile items of food. The cloth is lined with flour so the end result means the ‘dumpling’ has a skin which dries almost transparent when left in front of a fire or popped into an oven for a few moments.

It used to have silver threepennies in it, then they had to be 3dwrapped. They’re supposed to be unsafe and a child could choke – not our children, they were well aware that there was money in it and nothing would have got past them.

Eaten fresh from the oven, on it’s own, with custard, with cream, whatever way you want, it’s delicious. It can be sliced and eaten cold as it is or spread with butter. It can be fried for breakfast, with bacon, eggs, potato scone, mushrooms, tomato etc.


2 Teacups of Plain Flour
1/2lb Atora (Suet)
3 Cups Breadcrumbs
4 Tablespoons Sugar
4oz Sultanas

1 Teaspoon Baking soda
4oz Currants

1 Teaspoon Cream of Tartar
2 Tablespoons Golden Syrup

1 Teaspoon Ginger
1 Tablespoon Treacle

1 Teaspoon Cinnamon
2 Eggs

2 Teaspoons Mixed Spice
Milk to mix

Mix dry ingredients. Add fruit, eggs, syrup & treacle and add enough milk to make a stiff dough. Place in a muslin cloth (floured) and tie tightly. Place on a plate in a pot of boiling water. Make sure it’s covered and boil for 2-2.5 hours. Check it for time to time and don’t let it go dry. Leaving a piece of the string you tied it with, loose makes it easier to remove the whole thing from the pot. Loosen the cloth from the dumpling, place a large plate on top and invert it. Remove the cloth and dry in oven.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s