Clootie Dumpling

Clootie Dumpling


"My Grandmother's recipe and she would have been 100!"
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3 h 50 m servings 672 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 124.6g
  • 40%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to boil.
  2. Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
  3. Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
  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 degree oven until surface is no longer wet. Serve.



This is a great recipe! Just like you get in Scotland. Service with cream, custard or your favourite sauce. I've tried brown sugar, lemon, rum, whisky. All are great!

I love this recipe - my granny always made it for birthdays in the family! I find that an apple chopped into the mixture really enhances it and makes it that little bit softer. Served warmed w...

Best tasting and easiest recipe I've found. Tips: Place a saucer upside down in your pot before you drop in the dumpling. This will prevent your "cloot" or cloth from sticking to the bottom of...

Needs more spice,more fruit to give.more depth of flavour, Also do not understand why only half cup of milk as mixture is very dry

Don't be concerned when stuff falls off when you pull it out of the cloth. The browning sorts it out. But it was a little bland, good served with butter or cream.