Does have a fool proof recipe, I love Dumpling, but can never get it like my Gran's who had a thick skin over it!!

Scottish Cooking, Clootie Dumpling
1lb self raising flour
1 teacup white breadcrumbs
1 teacup shredded suet
1 teacup sugar
1 packet mixed spice
half pound currants
three-quarters of a pound of raisins/sultanas
half pint of milk
1 grated apple
1 dessertspoonful treacle

Sift flour and spice together and mix with sugar, breadcrumbs and dried fruit.
Then add the suet.
Dissolve the treacle in the milk and add this to the flour mixture.
Mix to a dough.
Scald a pudding cloth, dust with flour and turn mixture out onto cloth.
Tie securely, leaving room for the pudding to swell.
Place an upturned plate in a large pot with sufficient water to half cover the pudding.
Allow the water to boil then place the pudding in the pan.
Cover and boil gently for three and a half hours.
The pudding must boil continuously. Top up frequently with boiling water.
Remove from pan, unwrap cloth gently and dry off pudding in a warm oven for 20 minutes

Copy/pasted from a site i have for Scottish recipes

Jean

Added to my recipe book sounds fattening but nice.

Thanks Jean, sounds great can't wait now to make it!!

Hi Jeanniedean

Whilst you've got your thumb on your scottish recipe page: can you add one for Cullen Skink please?  I love this but would like an authentic recipe. Many thanks