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Clootie Dumpling

Clootie Dumpling

Burns night celebrates the life and work of Robert Burns. Robert Burns was the author of the well-known Auld Lang Syne, traditionally sung on New Year’s Eve. 

 “Burns Night is traditionally celebrated with a meal that includes haggis, but for those of you who don’t like haggis or want something a little different why not try Clootie Dumpling, a delicious desert that’s also easy to prepare”. Alison Baker, Expert Home Economist 



  • 250g plain flour

  • 125g vegetable suet

  • 125g oatmeal 

  • 180g mixed sultanas and currants

  • 75g dried apricots, chopped

  • 50g dried cranberries

  • 25g orange zest

  • 75g sugar

  • 2 lightly beaten eggs

  • 1 tablespoon of golden syrup

  • 1 teaspoon of ginger

  • 1 teaspoon of baking powder

  • 1 teaspoon of cinnamon

  • 4 tablespoons of milk

    Tip: why not experiment with different dried fruits?

Preparation method

  1. Rub the suet into the flour, this can be done in a food mixer. Then add the oatmeal, sugar, baking powder, sultanas, currants, cranberries, apricots, orange zest and the ginger and cinnamon and mix well.

  2. Add the eggs and syrup. Stir well and add the milk little at a time to bind.

  3. Grease a 1 litre bowl and spoon the mixture into it. Press down firmly into the bowl, as it is quite a firm mixture.

  4. Cut out a circle of greaseproof paper and press it down on top of the pudding.

  5. Use a double thickness of foil and fold the edges of it around the top of the bowl to make a good seal.

  6. Place the pudding in a steamer basket over a pan of boiling water.

  7. Place a lid on the basket.

  8. Steam over a gentle heat, adding more boiling water if necessary, for 2hours.

  9. Loosen the edges of the pudding and turn out onto a serving plate.

  10. Delicious served with custard.

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