Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Vickys Scottish Clootie Dumpling, GF DF EF SF NF. one of my favorites food. For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Vickys Scottish Clootie Dumpling, GF DF EF SF NF:

1. Prepare 180 grams of self-raising gluten-free flour
2. It’s 180 grams of gluten-free brown breadcrumbs
3. It’s 180 grams of vegetable suet
4. It’s 1/4 tsp of xanthan gum if using GF flour
5. It’s 1 tsp of bicarb of soda / baking soda
6. You need 2 tsp of ground cinnamon
7. Prepare 1 tsp of ground ginger
8. It’s 120 grams of currants
9. You need 180 grams of sultanas
10. It’s 120 grams of soft dark brown sugar
11. You need 2 tbsp of (lyles) golden syrup
12. It’s 300 ml of milk or dairy-free alternative, amount varies due to suet
13. It’s 1 of cloot - a large square piece of muslin cloth or pillowcase

Step to make Vickys Scottish Clootie Dumpling, GF DF EF SF NF:

1. You can use a greased pudding bowl in place of the cloot, covered with a piece of tented foil secured with a rubber band around the rim
2. First put your clean cloot in some boiling Take the cloot out of the water, wring it out, lay it flat and dust well with gluten-free Smooth the flour over the cloot with your hands to get an even spread
3. Mix all the ingredients together with enough milk to make a fairly soft consistency. Make sure everything is mixed well
4. Place the mixture in the middle of the cloot, draw the corners together evenly but leave room for the suet to expand. Tie the cloot shut securely with string. Put a plate or trivet in the bottom of a deep pan and place the clootie dumpling on top of it. Cover the dumpling with enough boiling water so its completely submerged and cooks evenly. Simmer for 2.5 to 3 hours
5. Carefully remove the dumpling from the pot and put it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and whip it Carefully peel the cloot away from one corner and behold your glorious dumpling!
6. Some people like to oven dry their dumpling at this stage. I dont, it dries it too much and too fa Let it cool and dry on its own. It will keep for 3 months so it has plenty of time! Make in December to be mature by Hogmanay or as part of your Burns Supper on January 25th! Reheat and serve sliced with custard, or have the slices cold, spread with some butter and apricot jam. My grannie would fry the slices in butter when we were young, lovely!

So that’s going to wrap it up with this special food Vickys Scottish Clootie Dumpling, GF DF EF SF NF. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!