November 25th 2024.
In his newest publication, The Scottish Cookbook, renowned Hebridean Baker, Coinneach Macleod, graciously shares his coveted recipe for a traditional Hogmanay Clootie Dumpling. This delightful dessert, filled with warm spices, cranberries, and a hint of orange zest and vanilla, is the perfect addition to your New Year's Eve celebration. Coinneach fondly recalls a humorous encounter during his US tour last year when a woman in the audience playfully asked him for advice on finding a Hebridean husband. With a mischievous twinkle in his eye, he replied, "Learn the art of making a Clootie Dumpling, book a one-way ticket to Stornoway, and you'll be happily married within a fortnight!" Although he can't be sure if she took his advice, he hopes that you will with this special recipe.
Coinneach's version of the classic clootie dumpling recipe has a festive twist that is sure to be a hit with your guests. The warm, comforting flavors of the spices, mixed with the sweetness of cranberries and dried fruit, make this dessert a true Scottish treat. And what better way to enjoy it than with a wee dram of whisky on Hogmanay? As we say in Scotland, "Bliadhna mhath ùr!" (Happy New Year!)
Now, let's get to the recipe. The beauty of this dish is that all the ingredients come together in one bowl. Begin by sifting your flour and adding in the bicarbonate of soda, mixed spice, cinnamon, ginger, nutmeg, and a pinch of salt. Give it a good mix. Next, add in the sugar, suet, dried cranberries, mixed fruit, and grated apple. Combine all of these ingredients together. Then, pour in the vanilla, buttermilk, beaten egg, black treacle, and marmalade. Give it one final stir until everything is well-combined.
To prepare the "cloot" (cloth), you will need a clean muslin cloth or cotton dishtowel. Dip it in boiling water, and once it's cool enough to handle, wring it out and lay it on your work surface. Sprinkle it liberally with flour, making sure to cover the entire cloth. Now, place the mixture onto the center of the cloth and gather up the edges. Using a length of string, tie it up, leaving some room for the dumpling to expand.
In a large pot of boiling water, place an upside-down saucer. Carefully place the dumpling onto the saucer, cover with a lid, and let it simmer for 3 hours. Be sure to keep an eye on the water level and add more if needed. When the time is up, remove the dumpling from the pot and gently take off the cloot, being careful not to break the "skin" of the dumpling. Allow it to rest in a warm kitchen for 30 minutes before slicing.
If you want to try more of Coinneach Macleod's delicious recipes, be sure to check out his new book, The Scottish Cookbook, or subscribe to the latest issue of Scottish Field. We hope you enjoy this festive twist on a classic Scottish dessert. Slàinte!
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