| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Self raising flour |
| 6 |
oz |
Brown breadcrumps |
| 6 |
oz |
Suet |
| 1 |
ts |
Bicarbonate soda |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
| 4 |
oz |
Currants |
| 6 |
oz |
Sultanas |
| 4 |
oz |
Soft dark brown sugar; (4 oz) |
| 2 |
tb |
Syrup |
| 3/4 |
pt |
Milk or milk stout |
INSTRUCTIONS
Place cloot in boiling water.
Mix all ingredients well with milk to make a fairly soft consistency.
Wring out cloot, lay flat, dredge well with flour, smooth with hands
for even spread.
Place mixture on cloot, gather ends evenly, leaving room to expand,
tie with string.
Select large pot to allow covering dumpling with water.
Put a plate in pot bottom, put cloot with mixture on top.
Simmer dumpling 2 - 3 hours.
Remove from pot, put in colander in sink.
Untie string, gently pull corners of cloot apart.
Put a plate over dumpling in colander, turn over.
Carefully peel cloot away from one corner, serve steaming hot.
Serves 1 family.
Converted by MC_Buster.
NOTES : This is a very popular Scottish treat and is considered to
exemplify a mother's love for her children. Clootie means a little
cloth; the dumpling is cooked in a cloot, or cloth; a plain linen
dish towel would do the job. This recipe is one of the finest.
Converted by MM_Buster v2.0l.
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