Forgotten food!

[Raptor]

I was sitting here browsing the site & noticing the number of threads about haggis when it ocurred to me: why has there been no mention of clooty dumplings? Surely I'm not the only member who loves 'em!

Mind you, the Lorne sausage deserves a mention as well

[Dirka Skene]

What?!

[Skweres]

whats that?

[Raptor]

Lorne sausage is a peppery skinless sausage, & clooty dumplings are a desert, kind of a heavy fruit pudding in a skin. Sort of a fruit haggis! Not accurate, but best I can do at short notice

[Dirka Skene]

Fruit pudding sounds alright, until you put it in a skin.

[The Supreme Canuck]

Well, the skin happens because you boil it. In a cloth.

[Dirka Skene]

Oh, okay then. Well, that's different.

[Tattoo Bradley]

So Raptor, does this mean you're going to be preparing us all some Clooty Dumplings?

(I'm starving)

[McClef]

Dumplings are normally savoury items made from suet and flour so I wondered if they were hot and spicy ones.

Reasoning was that "Auld Clootie" is a Scots term for the Devil.

Sounds like that in this case my reasoning is wrong though!

[haukehaien]

The "clootie" in "Clootie Dumplings" comes from the fact that they were traditionally boiled or steamed in a cloth.
(recipe from http://www.scotlandforvisitors.com/clootied.php)

Traditionally this is a rich pudding made for the festive season. However, it is now available all year round in many restaurants and eateries.

Ingredients
4 oz Self raising flour
2oz white bread crumbs
1 egg
4 fl oz Milk (full cream)
3oz Shredded Suet
3 oz Sultanas
3oz Currants
2oz soft brown sugar
1 tablespoon golden syrup
Half oz mixed spice

Method
Grease a pudding bowl (3 pint or slightly larger). Mix all the DRY ingredients into a large bowl. Then stir in the egg, followed by the syrup and milk to make a soft conistency. Fill the bowl with the mixture, leaving plenty of room for the pudding to swell. Cover with a layer of greasproof paper, buttered on both sides. Seal the bowl with on the top with kitchen foil. Place on a heatproof plate in a large saucepan. Fill the pan with water halfway up the side. Cover and simmer for two hours, topping up with boiling water as necessary. Turn out onto the large plate. Allow to cool slightly and serve with whipped cream.
If you are feeling brave (or simply traditional) Instead of using the bowl to cook th emixture in, after mixing it place to mixture in a large cloth, tied to make a pouch and boil in that. This should allow a nice "skin" (which should be eaten) to form.