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Clootie - Wikipedia, the free encyclopedia
A clootie or cloot in Scots is a strip or piece of cloth, a rag or item of clothing; it can also refer to fabric used in the patching of clothes or the making of proddy rugs (aka "clootie mats"). ...
en.wikipedia.org/wiki/Clootie |
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Scottish suet pudding - how to make clootie dumpling and how to serve it ... Ingredients For Clootie Dumpling: ... Maw Broon's Clootie Dumpling...
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This boiled dumpling is made with suet, currants and raisins and spiced with mixed spice and a hint of molasses. 'Clootie' comes from the Scottish for 'little cloth'. ... 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...
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Draw up the corners of the cloth and tie with string, allowing room for the dumpling to swell. Put a dinner plate or trivet at the bottom of a large lidded pan and place the dumpling on top. Fill the pan with boiling water, covering the dumpling.
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I was rummaging around in a box of recipes that my Mother had collected and came across this champion clootie dumpling recipe. The Sunday Post offered to send it out and they got over 25,000 requests for it so they printed in their paper and obviously my Mother must have cut it out at the time.
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Serve hot with any accompaniment to like (custard, brandy butter etc.). Any left-over Clootie dumpling may be sliced and fried, alternatively wrap in foil and re-heat in an oven (if re-heating in a microwave oven do not wrap in foil)
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A Clootie Dumpling is a Scottish steamed pudding that resembles a rich, dark, moist fruitcake. It... ... A Clootie Dumpling is a Scottish steamed pudding that resembles a rich, dark, moist fruitcake. It is cooked by wrapping it in a cloth and simmering it in water. The cloth causes a skin to form on the pudding when it is done.
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RecipeSource : Ethnic Recipes : European Recipes : British Recipes : Clootie Dumpling ... Draw the fullness of the cloth together evenly, then tie it tightly with string, but leave enough room for the dumpling to swell. Place a saucer or plate in the bottom of a large saucepan. Lift the dumpling into the pan.
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(This puts a skin on the dumpling.) Spread cloth in a large bowl. Pour mixture on to cloth. Draw the corners together evenly, and tie with string, allowing room for the dumpling to cook. Place an old plate in a pan.
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