Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vickys scottish clootie dumpling, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vickys Scottish Clootie Dumpling, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Vickys Scottish Clootie Dumpling, GF DF EF SF NF is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have vickys scottish clootie dumpling, gf df ef sf nf using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Scottish Clootie Dumpling, GF DF EF SF NF:
- Get 180 grams self-raising gluten-free flour
- Get 180 grams gluten-free brown breadcrumbs
- Make ready 180 grams vegetable suet
- Prepare 1/4 tsp xanthan gum if using GF flour
- Make ready 1 tsp bicarb of soda / baking soda
- Take 2 tsp ground cinnamon
- Take 1 tsp ground ginger
- Make ready 120 grams currants
- Prepare 180 grams sultanas
- Take 120 grams soft dark brown sugar
- Prepare 2 tbsp (lyles) golden syrup
- Make ready 300 ml milk or dairy-free alternative, amount varies due to suet
- Prepare 1 'cloot' - a large square piece of muslin cloth* or pillowcase
Steps to make Vickys Scottish Clootie Dumpling, GF DF EF SF NF:
- You can use a greased pudding bowl in place of the cloot, covered with a piece of tented foil secured with a rubber band around the rim
- First put your clean cloot in some boiling water. Take the cloot out of the water, wring it out, lay it flat and dust well with gluten-free flour. Smooth the flour over the cloot with your hands to get an even spread
- Mix all the ingredients together with enough milk to make a fairly soft consistency. Make sure everything is mixed well
- Place the mixture in the middle of the cloot, draw the corners together evenly but leave room for the suet to expand. Tie the cloot shut securely with string. Put a plate or trivet in the bottom of a deep pan and place the clootie dumpling on top of it. Cover the dumpling with enough boiling water so it's completely submerged and cooks evenly. Simmer for 2.5 to 3 hours
- Carefully remove the dumpling from the pot and put it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and whip it over. Carefully peel the cloot away from one corner and behold your glorious dumpling!
- Some people like to oven dry their dumpling at this stage. I don't, it dries it too much and too fast. Let it cool and dry on it's own. It will keep for 3 months so it has plenty of time! Make in December to be mature by Hogmanay or as part of your Burns Supper on January 25th! Reheat and serve sliced with custard, or have the slices cold, spread with some butter and apricot jam. My grannie would fry the slices in butter when we were young, lovely!
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