Thursday, 31 October 2013

King's Traditional Scottish Clootie Dumpling Recipe

It’s that time of year again – the time when we need to start thinking about the forthcoming festivities and getting into practice for making all that festive fare. One of my personal favourites is traditional Scottish clootie dumpling, so that’s what this post is all about – nothing new, just an old favourite revisited on a regular basis.

A ‘cloot’ is a cloth in which we boil a mixture of flour, fat, fruit, sugar and spices to produce the most delicious (in my opinion) cake-like dessert that can be eaten hot, cold, alone, with a selection of toppings, grilled, steamed, fried and served with or after any meal of the day.

Clootie dumpling is versatile, it’s tasty, it’s filling and it’s one of Scotland’s most cherished recipes that gets handed down from generation to generation, with each family having its own special recipe.

My original recipe from Great Granny Kerr has been adapted to create a dumpling that’s fit for Royalty.

Check out this fabulous King's Traditional Scottish Clootie Dumpling Recipe and then consider becoming a part of a very special Frugaldom promotional fundraiser that is about to launch as part of November’s challenge in the Frugal Forums.


  1. This form of pudding is what we eat every Christmas. I use my great grandmother Maxwell's recipe.

    1. recipe was handed down from my great granny Kerr, whose name I kept on the recipe in earlier posts, but I really do think that clootie dumpling is fit for a King (or Queen). We love it served any way at all and it used to be a fight to see who got the outside slice when I was growing up - my dad always won. :)


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