Gráinne’s Grandad’s Scottish Clootie Dumpling

Gráinne’s Grandad’s Scottish Clootie Dumpling

Scottish Cloutie Pudding
The Clootie Dumpling has been an essential part of Christmas and New Year in Scottish homes since the 18th century.

It’s a lighter version of Christmas pudding, made from dried fruit, spice, oatmeal or breadcrumbs, flour, and beef suet (or vegan alternative) and boiled in a cloth (either a muslin or a white pillow case!), known as the Cloot. This is a modern take on the recipe, made in a slow cooker and we’ve given you options to cook with or without a pudding basin.

If you cook direct in the slow cooker, you can make your Clootie bigger, but beware it won’t have a skin on it that way!

Our Scotland and NI regional manager’s Gráinne’s grandad was from Blantyre and she has fond memories of having fun in a steamy kitchen whilst the Clootie cooked!

Serve hot with custard, or cream with a few spoonful’s of brown sugar mixed in – as Gráinne’s grandad did. Store any leftovers sliced in a sealed container and microwave or fry to serve as and when you want it, with a little sprinkle of sugar.


  • 350g mixed dried fruit
  • 110g caster sugar
  • 220ml water
  • 110g butter
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg or ground ginger
  • 2 eggs beaten
  • 110g plain flour
  • 110g self-raising flour
Put the dried fruit, sugar, water, butter, spices and bicarbonate of soda into a pan and bring to the boil.
Simmer for 10 minutes. Set aside until just warm.
Add the eggs, a little at a time alternating with spoonfuls of the flour. Mix well.
Option 1: Use a pudding basin in your slow cooker
  1. Grease the inside of the pudding basin with butter
  2. Put a tablespoon of flour into the basin and move it around to coat the sides. Remove any excess flour.
  3. Carefully spoon the mixture into the pudding basin.
  4. Cover the bowl either with a reusable silicone bowl cover or with parchment paper and foil, pleated in the middle and tied around the bowl.
  5. Place a trivet or a heatproof saucer in the base of your slow cooker, put the covered bowl on top of the trivet.
  6. Slowly pour boiling water from the kettle until the water is about 2 inches up the side of the bowl.
Option 2: Cook direct in your slow cooker

1. Grease the sides and bottom of the slow cooker and line the bottom and sides with baking paper.

2. Pour the mixture directly into the slow cooker.

3. Add 50ml of hot water on top and place the lid on to cook.


Both cooking methods take about the same length of time. Cook on High for 2 1/4 – 2 1/2 hours. Test with a skewer and if it comes out clean the pudding is ready. Turn onto a serving plate and dust with icing sugar (confectioners sugar) if liked. Serve with custard or cream.

This recipe will make a fantastic addition to your Big Lunch at Christmas or festivities this year. After more event inspiration? Take a look at our free Big Lunch at Christmas guide and resources and Christmas Food and Drink ideas and get planning!