Clootie dumpling is, let’s face it, a much better name than spotted dick, but if you were fond of the latter at school, you’ll probably enjoy this very similar, classic Scottish steamed pudding. Not too sweet and, thanks to the apple and carrot, lighter than it sounds, this is a proper winter dessert and the perfect end to a Burns supper, especially when served with custard or ice-cream.

Prep 20 min
Cook 3 hr 15 min
Serves 8-10

110g fresh suet, or dried suet or a vegetarian alternative
225g plain flour, plus extra for dusting
½ tsp baking powder
½ tsp fine salt
1 tsp mixed spice
1 tsp ground ginger
¼ tsp ground allspice
¼ tsp nutmeg
110g soft brown sugar
75g fine fresh breadcrumbs
25g coarse oatmeal, or 25g extra breadcrumbs
200g currants
100g sultanas or raisins – golden ones look especially pretty
1 large green apple
1 carrot
Finely grated zest of 1 unwaxed orange or lemon
1 egg, beaten
2 tbsp treacle
About 60ml milk

Half-fill a large saucepan for which you have a lid with water, then bring to a boil (if you have a pan with handles on the side, so much the better). Soak a clean tea towel (a smooth one, rather than anything fluffy or towel-like) or cheesecloth in water. And have ready some butcher’s string, or similar.

2 A note on the suet

Though suet sounds heavy, its high melting point gives the dumpling dough a fluffy lightness. Fresh suet (the hard fat from around the kidneys, rather than generic beef fat) has the best flavour, but dry stuff, which also comes in vegetarian versions, will do fine. If using fresh, put it in the freezer while you prepare the rest.

3 Start the dumpling mix

Put the flour (if you prefer wholemeal, you may need to use more milk later) in a large bowl with the baking powder and salt. Whisk in all the spices (cinnamon would be a nice addition, or you might just use two teaspoons of mixed spice). Then, whisk in the sugar (dark brown sugar would give a richer flavour, but white is acceptable).

4 A note on the breadcrumbs

The breadcrumbs should be the fluffy and fresh variety, rather than the crunchy dried sort sold in supermarkets. To make your own, roughly chop about 200g stale bread (a baker will probably sell or give you some), and remove the crusts. Whizz the cubes in a food processor to turn them into crumbs.

5 Add the crumbs, oatmeal and fruit

Add the breadcrumbs, oatmeal and dried fruit (again, you can substitute your favourite variety) to the dry ingredients and whisk through until evenly combined. Coarsely grate in the suet, if necessary, the apple (no need to peel it) and carrot (only peel if it looks irredeemably dirty), then add the grated citrus zest and stir in.

6 Mix in the treacle and milk

Put the treacle (a lightly greased spoon, or one briefly dipped in boiling water, is useful here for measuring it out) in a small bowl, add the egg and beat with a fork (this will make it easier to distribute the sticky treacle through the dumpling mix). Stir this into the large bowl. along with just enough milk to create a mixture that drops off a spoon without being runny.

7 Wrap the dough in a cloth, then tie

Wring out the soaked tea towel well, then lightly dust one side with flour. Drape the tea towel over a medium bowl, then spoon the dumpling mixture into the centre. Bring the edges of the towel together up and over the top of the dumpling mix, to make a little round bundle a bit like a money bag, then tie the top of the bundle tightly with string, leaving long tails at each end.

8 Steam the dumpling

Put a heatproof saucer or heat diffuser in the base of the pan of boiling water, then lower in the pudding parcel – the water should come about halfway up its sides. Tie the tails of string taut around the handles at each side of the pot (or around the lid), so it doesn’t tip over, then cover the pan and leave to cook at a rolling simmer for three hours, topping up the water as required.

9 Finishing touches

Carefully lift out the dumpling, then unwrap on to a serving dish or tray. For the full clootie dumpling experience, leave it to cool slightly while you heat the oven to 200C (180C fan)/390F/gas 6, then put the dumpling in the oven for 15 minutes, so it develops an elastic skin. Serve with custard, cream or ice-cream. It’s also delicious sliced and fried in butter the next day.