Scotland’s famous pudding, the clootie dumpling, is the perfect Christmas and Hogmanay treat.
Traditionally, it is a spiced pudding studded with dried fruits that is wrapped in a cloth and simmered in water for a lengthy period.
Clootie dumpling is a Scottish colloquialism and gets its name from the cloth it is boiled in, cloot being Scots for cloth.
Many Scots have memories of our grandmothers and mothers making it during the winter months. The clatter and bubble of a pudding boiling in a pot warmed you up far faster than any radiator could and the kitchen would be filled with a warm fug of sugar and spice.
No better way to fight a dark winter’s night
These days we are fortunate to have excellent bakers like Tillyfeugh, who make this classic pudding on the banks of the River Dee.
Sealed for freshness then traditionally wrapped, there is no better way to celebrate the end of year festivities than with a slab of clootie dumpling, served with a generous pool of custard.
How is it different from a Christmas pudding?
If you look back far enough you will find the origins of a clootie dumpling are really just a plum, or Christmas, pudding.
Clootie dumpling, however, is plainer, not as rich and has a lighter texture.
Maw Broon, the matriarch of the Sunday Post’s comic strip family, included grated apple in her clootie, while other essential ingredients that have made it into the mix include orange and lemon zest, grated carrot, rum, milt stout, oatmeal, beaten eggs and butter.
The Tillyfeugh Clootie Dumpling is ready to heat and serve as a dessert with custard or double cream.
You might also like to try it for breakfast, fried with a little butter and served with bacon and eggs.
However you choose to eat it, clootie pudding remains popular for Christmas, during the Daft Days and on Burns’ Night so pop one in your hamper today.
Fancy another helping of traditional puddings? Take a look at our Sweet Food section.