Clootie Dumpling is a TRADITIONAL SCOTTISH dessert

[@henriettagoldsmith5056]

Hello Mr backyard...❤❤❤❤❤❤❤ You have made my day ❤❤❤❤❤ I only asked that you make this God bless you always my friend. From Henrietta.🌹🌹🌹🌹🌹🌹🌹🌹

[@BackyardChef]

You are very welcome, and it was a pleasure to make it and eat it - I made a large amount of custard - I love cold custard, and it goes really well with this. Take care. Best, Rik

[@barbarahallowell2613]

So glad you requested this and he made it, I'd have never have known otherwise 😊❤😊

[@mariemiller8740]

​​@@BackyardChefmy nanna in Scotland made this beautiful everyone got one made for their birthday. I used to do homecare in Scotland and I went to an old lady who was 98 she gave me a recipe for my nanna that was used by the Queen mother's cook. Her relative had been housekeeper to the Queen mother she gave me the recipe to give to my nanna.I went to visit my nanny and told her about the Queens recipe.I gave her it she looked at and looked up at me and said "my recipe is better." MY uncle was a plumber and he was up in Glasgow area working and the guy was working beside at tea-break asked him if he wanted a bit of dumpling, My uncle took the dumpling ate a bit and said ",That's my mums dumpling ".Guy said "I'll ask wife where she got it,.Next day his wife had been at a Church sale at our Village, it was my nanna's dumpling. Thank you not only are you showing us wonderful recipes but your bringing back good memories.God bless

[@chookey999]

My mum made this regularly when I was growing up. The cloot would be sat in the fireplace of the open fire, our only form of heating at the time. We never had it with anything. We would just have a slice with our cup of tea. My mum believed in a breakfast, dinner, tea and supper plus something baked with a cup of tea in between dinner and teatime.

[@BackyardChef]

Thank you for sharing. Best, Rik

[@derekking5386]

In scotland, never put it in the oven with sugar. The flour gives it a skin. It stays moist for days. We used to have it cold. A slice with butter and cuppa tea. You can have it with custard or cream and a scottish favourite cut a slice and fry it with your bacon, sausage, eggs, black pudding, potatoe scones beans, mushrooms and tomatoes

[@BackyardChef]

Thank you. Best, Rik

[@johnpark-jones4285]

My mother in law makes this. You can fry a slice with Lauren sausage, egg and beans lovely.

[@BackyardChef]

That sounds like a cracker of a breakfast idea. Best, Rik

[@Shakycrafter8406]

We have this every new year on hogmany. Boil it in a cloth in a large pan for 4hrs. It is delicious. We have a family recipe passed down for 4 generations.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@AudreyWenham]

Took me back to when my Mum made this. She had a pudding cloth which she used time and time again. Always laid hers flat on the table, floured it then put the pudding and tied it up and popped into a boiling pan of water. I don’t remember her ever finishing it off in the oven though. She just shook a little sugar over and served with custard. I can tell you there were never any leftovers, happy days!! Love it ❤

[@BackyardChef]

Thanks for sharing. I loved watching the old ways of cooking. Didn't realise how much until later in life and on the food journey. Thank you. Best, Rik

[@eileennewport9713]

When I was a young girl I'm 84 now mum would go to yjr butchers and buy a piece of,suet and grate it ,To make the dumplings or Stake and kidney Pudding ,Lovely Grub .

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@StellaSpence-pv3sc]

Thanks for this, this is the closest recipe that my late mother in law used to make. Got a very happy hubby. THANK YOU!!

[@BackyardChef]

You are so welcome! Thank You. Best, Rik

[@firebyrd437]

Brings back memories of chrismas. Mum made a cloutie dumpling in the boiler, 4 times the size you made in a pillowcase. The smell of homemade ginger wine, shortbread, and black bun as well. I miss those days. Often, a slice of dumpling was fried along with bacon and eggs, that was also very tasty

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@serenajoyner2808]

My mother was from Berkshire and she made something sort of similar called Irish fruit cake in a Bundt pan. I am so hungry watching this. Most Americans dislike dark fruit cakes and puddings but I think they are delicious. Will have to try this recipe. I love your channel.

[@BackyardChef]

Hi, Serena. Nice to have you here! I agree that there is nothing wrong with dark fruit cakes. They are mostly richer in flavour. Thank you. Best, Rik

[@moragcampbell6511]

Bringing back love memories. My grandmother always made this and my aunt carried on when she died. Going to try and make this for my grandchildren

[@BackyardChef]

Thank you. Best, Rik

[@transportbykdp]

Oh blimey. My mum made a a clootie dumpling at least once a month for my family. We absolutely loved it with lashings of warm custard. Man that bring back great memories ❤

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@SpinLady]

My paternal grandmother passed down her recipe and technique for this...we called it Johnny Beau Pudding..my mother passed it on to us, and I have passed it on to my son. I just made one this past Christmas. I had to order Altora suet from England, and I am in the USA ..born in Tennessee.

[@BackyardChef]

Wow! Can't you get it on Amazon. I know its on there in the States folks on here have ordered it. Thank you. Best, Rik

[@SpinLady]

@BackyardChef yes, that is where I ordered..it shipped from England.

[@BackyardChef]

@@SpinLady Wowzer! Thank you. Best, Rik

[@annecain3301]

In Domestic Science classes at school, many years ago, the teacher demonstrated how to make suet. Needless to say we were all pleased when we were told to bring in Atora suet for the next cookery lesson and not kidneys from the butcher.

[@BackyardChef]

Yes the fat from around the kidneys needs cleaning before using. Best, Rik

[@jeanlowen4213]

My mother used to make this!

[@BackyardChef]

Its traditional and very good! Mum's know best. Best, Rik

[@jennyt966]

I'd heard of a clootie dumpling and assumed it was this kind of thing, but I've never had one. It looks amazing. I guess it's their version of a Christmas pudding.

[@BackyardChef]

It is amazing! Best, Rik

[@noramraz7239]

Can hardly wait to get suet so I can make this. Thanks Rik and God bless

[@BackyardChef]

This is Old school at its best. Still made this way in many homes. Hope you have a chance to make it. Best, Rik

[@bethroundell8424]

We made our dark fruit cake tonight. I have my great grand mothers steamer pot. Mom made plum puddings. I don't like. Clootie was just what I thought, a cloth! Old time talk. Some people say "sodie" instead of soda. It is beautiful. I have to have a taste of our cake. Mom made hard sauce.

[@scottmasson3336]

My father ate it warm with a piece of cheddar cheese. Custard for me....... where's the silver threepenny. We had this instead of birthday cake...🤤

[@BackyardChef]

Thank you. Best, Rik

[@mudlarkingmarionette]

We always put threepenny bits and one silver sixpence in little grease proof packages ; we dried it out in front of the coal fire . Always a favourite as were the other steamie puddings with thick custard . Keeps the cold out here in Scotland Tried your Pan Haggerty ; took me a bit longer . Tempted to parboil next time. A wee bit stout doesnae go amiss in such a pudding , with a side of a single malt of course.

[@BackyardChef]

Great tip! Love traditions. Best, Rik

[@wwsuwannee7993]

Bowmore is bonny, Bunnahabhain is smooth, Ardberg is all right, Lagavulin is lovely...but Laphroaig is the king. Islay whisky rules the scotch world. There is nothing dirtier, nastier or smokier than Islay whisky. It's fantastic stuff :)...sorry got side tracked for a sec. These old fashioned boiled puddings are absolutely fantastic, make stunning presentations and are delicious. Thanks for the vid Rik.

[@BackyardChef]

Get side tracked that's what I say! Thank you. Best, Rik

[@henriettagoldsmith5056]

Mr Backyard,,, Your amazing ❤ I have all the ingredients in for your clootie dumpling..It will be in the oven very soon..,and i know i am going to enjoy it very much..God bless you always sir. Have yourself a wonderful Christmas And a blessed 2024. ❤❤❤❤❤❤❤

[@BackyardChef]

Henrietta - its Rik always just Rik. Wishing you all the very best for Christmas. (p.s. I'm still cooking every day) Best, Rik

[@missmaryhdream6560]

This reminds me of when. I first had it, and it was so delicious 😋 thankyou ❤

[@BackyardChef]

My pleasure 😊This is fantastic. It was a request for me to make - I'm pleased I did. Best, Rik

[@louiseroderick9910]

I have unfortunately lost my late gran's recipe so i just wing it every Christmas. I use butter in place of suet and add a glass of brandy to the mix. And add some coins wrapped in foil for the Christmas feel. Sadly I am in hospital at the moment and am itching to get home to make the dumpling in time for Christmas!!!!!!

[@BackyardChef]

Thank You. Good luck to you. Best, Rik

[@ShaminMaharaj]

It brings back memories of my mom.she used to Ake this every new years eve.🎉❤

[@BackyardChef]

Thank you. Good memories. Best, Rik

[@schumi145gaby2]

I so love listening to you 😊what a great recipe, I almost can smell it over here in Germany 😅

[@BackyardChef]

Have a lovely Christmas in Germany. Best, Rik

[@thereseledantec]

Yet another AMAZING tutorial on a traditional recipe that evokes the lifegiving essence of our bygone days!! TY for shining a light on this delightful holiday treat!! Christmas blessings to you and the Mrs.!!

[@BackyardChef]

You know I love the old recipes very much - I wish you a very happy Christmas - got a lot of cooking to do here. Best, Rik

[@jeffjones9765]

This will be my next dessert. So far I have made your lemon bars, Scottish shortbread, and the English bangers. All have come out fantastic. Thank you for the fun I have just watching. Amazing! You are definitely on my go to list. Jeff

[@BackyardChef]

Wow, thanks, Jeff. This dessert is fantastic. I've still tried it with Lorne sausage and beans like the one of the comments. I don't know how that works, but I will try it. Best, Rik

[@suzannebrown945]

Thank you great to see method for boiled pudding …..Thank you so much…💕

[@BackyardChef]

My pleasure 😊Best, Rik

[@AudreyWenham]

English version is Plum Duff. Rik, damp your clout lay it flat on tables and then sprinkle flour over to make a light mask then put your mixture on it, you can then bring it together and tie accordingly. That was how I was taught. And the left-over pudding fried and sprinkled with sugar is a joy, enjoy!! 😃

[@BackyardChef]

Thank you. Yes it is indeed! Best, Rik

[@Wisdom-Nuggets-Tid-Bits]

Beautiful delicious!! I can just smell the Christmas aroma in this Clootie Dumpling! Looks awesome. I love the idea of the custard or brandy sauce on top. The custard is a winner. Blessings.

[@BackyardChef]

Thank you. Best, Rik

[@davidcampbell2845]

Nailed it! Outstanding video and outstanding food. Thanks.

[@BackyardChef]

Glad you enjoyed it! Thank you. Best, Rik

[@brendancull8316]

My sister used to make a pretty good dumpling, she's not done one for a long time though, MMM. She used to have her dumpling cloot, and that's all that cloot was used for.

[@BackyardChef]

Yes put the cloth away and use it only! I have the same here for cheese and other things - never mix the cloth, strange isn't it? Best, Rik

[@elizabethmoser2568]

I’ve been watching Dr Finley. In the episode I watched tonight Janet made this. I didn’t know what it was so had to look it up. I doubt I’ll ever make it with suet plus I have a sensitivity to gluten. But def looks interesting. I love moist cakes.

[@BackyardChef]

Thank for looking it up. Best, Rik

[@lizhannah8412]

I'm 70, and as I was growing up, my Grannie (my Mum's Mum used to make the Clootie dumpling as a birthday cake for the Grand Wean's. She used to wrap a sixpence in a piece of greaseproof paper and cook it in the dumpling. Her mixing bowl was a plastic basin (used only for the dumpling), and I got to lick the wooden spoon when she was finished. My mooth's watering thinking about it. You're the only person I've seen making it the same way as my Grannie. Ah, the good old days.

[@BackyardChef]

Hi, Liz. Thanks for sharing - I loved the licking the spoon - I had that honour from my mum too! The Old ways are sometimes the best. Thanks you. Best, Rik

[@lorrainereid9787]

WE HAD IT AS A BIRTHDAY CAKE ,GRANNY WOULD PUT WRAPPED SIXPENNY PIECES INSIDE, IF THERE WAS EVER ANY LEFT ITS DELICIOUS LIGHTLY FRIED

[@Stan-m9s2k]

Yesssss

[@BackyardChef]

Thank you. Best, Rik

[@barbarahallowell2613]

Looks so delicious! I really want to have a go at this😊

[@BackyardChef]

Hi Barbara, this is a traditional pudding that can be enjoyed any time of year - it's amazing! Best, Rik

[@Janieblueyes]

I make my clooty like this too, but a sloshed one, I soak the fruit with , a few shots of whiskey, brandy or sweet sherry . 😉😵‍💫🐨💗 I also make Parkin. I bet not many know what that is 🤔

[@BackyardChef]

Thank you. Parkin on the channel. Best, Rik

[@cocojo2356]

Your recipe looks a bit easier than mine. I use a recipe from an award winning clootie dumpling from many, many years ago and it's delicious too. I only make clootie dumplings at Xmas & New Year, I never out sugar on top though as we Scots like to have a slice fried with our breakfast (with tattie scones, square sausage etc.). I think I will try your recipe next weekend though.

[@BackyardChef]

Thank you. Best, Rik

[@malcolmpeacock2978]

Hi Rik, yesterday made the pudding, excellent taste, it's great both when warm with custard and cold with butter (this morning)! As you like to know of variations, I made mine with 2/3rds the amounts of the ingredients, as I had only defrosted 100gms of beef suet obtained from french butcher. As we can't get self raising flour here, doubled up on the baking soda. Changed the raisins mix to include prunes, and retained the same amounts of spices and egg etc, then cooked it in our High dome pressure cooker for 50mins at 5lbs weight. Straight turn off and wait for the pressure to go down on its own. The time was calculated from reducing a recipe for Xmas pudding. Well cooked and tasty. Thanks Malcolm. Is there an email address for you? I have a recipe for curried fish which might suit you and/or your other "Not another curry" channel. Regards M.

[@BackyardChef]

Wow! Malcolm you know your way around the kitchen. Good on ya. Thank you. Best, Rik

[@peterdurnien9084]

I put the flour on the damp cloth while it is flat on the table.

[@Mark_Nadams]

Looks like a Christmas pudding.

[@BackyardChef]

Yes! Thank you. Best, Rik

[@MaryHayes-z4m]

Hi Rik. Im new to your channel so don't know if you've ever produced a video for Yorkshire Curd Tart. Absolutely fabulous.

[@BackyardChef]

Coming soon! I was looking through my recipes the other day for it and I haven't found it yet - I will. Thanks for joining me here. Best, Rik

[@evocationart8370]

Looks fantastic, have you made Scottish black bun that’s made for New Year ?

[@BackyardChef]

Not on the channel. Best, Rik

[@magnuswalker7957]

And we Scott's wonder why we have high incidents of heart conditions 😅 Well it's a good way to go, full of Clooty Dumpling and pies.

[@BackyardChef]

And a wee dram to boot! Thank you. Best, Rik

[@wynbryan9719]

AMAZING :D

[@BackyardChef]

Thank you. Best, Rik

[@columbus7950]

That slice would have you unconscious in front of the TV afterwards.

[@BackyardChef]

Thank you. Best, Rik

[@wilnaclark-gerami8842]

❤️🙂

[@BackyardChef]

Thank you. Best, Rik

[@Joyce-iv4gt]

Hi Joyce from Edmonton, is there an egg replacement for this recipe, I have an egg allergy , I'm unable to eat any part of the egg

[@BackyardChef]

Hi Joyce - yes, miss the egg out altogether, and you could increase the amount of buttermilk slightly to compensate for the missing egg. Use an additional 1/4 cup of buttermilk. Best, Rik

[@bethroundell8424]

Apple sauce. Or chia seed egg substitute.

[@hana.the.writer5074]

If they baked it in the end why bother cook it in water? Is there a tip we ought to know? I seen this done before but still surprised me as much as it did confuse me.

[@BackyardChef]

The baking dries out and puts a crisp on the skin. The skin is formed by the flour in the cloth as it boil cooks. Best, Rik

[@hana.the.writer5074]

@@BackyardChef Amazing. Truly amazing. Does the recipe go back to the medieval time?

[@BackyardChef]

Historically, the Clootie Dumpling is a festive dish, closely associated with Christmas and New Year celebrations in Scotland. However, its origins are thought to go back much further, possibly even to the Middle Ages. This dish was a practical solution to cooking in a time before kitchen ovens were common. Boiling or steaming could be done over an open fire, making it accessible to most householdsBest, Rik@@hana.the.writer5074

[@trinahaifa2860]

This recipe seems similar to the English plum pudding, less the alcohol and plums.

[@BackyardChef]

Similar in ingredients - totally different in making. Best, Rik

[@gavincardy8458]

Desert? fry a slice and eat with your fry up dunk in the egg brilliant.

[@BackyardChef]

Yes! someone else with my tastes. Best, Rik

[@stephanygates6491]

Cloot comes from breechclout, or diaper.

[@BackyardChef]

Thanks. Best, Rik

[@kerrypocock1075]

Only thing missing is whiskey 😂

[@BackyardChef]

It on the shelf at the back - shussssssssh! Thank you. Best, Rik