Cloutie dumpling recipe

Dumplings for pudding? Now that's a traditional dessert worth bringing back

Serves 8


  • 360g self raising flour
  • ½ teaspoon salt
  • 90g shredded suet
  • 90g caster sugar
  • 90g breadcrumbs
  • 180g currants
  • 240g raisins
  • 1 teaspoon mixed spice
  • 1 small cooking apple, peeled, cored and grated
  • 1 medium carrot, grated
  • ¾ tablespoon black treacle
  • 2 tablespoons dark rum (optional)
  • About 7fl oz (200ml) milk


How to make cloutie dumpling

1. Mix the dry ingredients in a large bowl. Add the grated apple and carrot. Dissolve the treacle in 1 tablespoon of hot water and add to the mixture and the rum, if using. Add enough milk to bind the mixture to a soft consistency - be careful not to make it too soft.

2. Transfer the mixture into a pudding cloth and boil for 3 hours. Alternatively, put the mixture into a greased, 1.7 litre (3pint) pudding basin, cover securely and steam for 3 hours. Turn out and serve with custard.

© The Pudding club

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Thursday 25 September 2008
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