Christmas Puddings are in my opinion too heavy and rich after a turkey dinner. Thankfully the Scots have an answer for that with the clootie dumpling. A simpler fruit pudding with lighter spices traditionally made by boiling the pudding in a cloth and then creating a crust in the oven. This is a simpler again version – lighter on spices and with an easier cooking method that means it can be “oven ready” on the day.
Time: 2 hours 15 minutes the day before, 30 minutes on the day
Serves: 8
Difficulty: Take your time
250g of Self Raising Flour
125g of Suet
125g of Light Brown Sugar
1 Cooking Apple
2 tablespoons of Barley Extract or Golden Syrup
1/2 teaspoon of Salt
250g of Mixed Raisins and Sultanas
8 Prunes
Milk (Just enough to stiffen the dough)
Butter to grease the moulds
Day Before
1. Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit). Grease 8 mini metal pudding moulds with butter. Grate the apple.
2. Mix together all the other ingredients apart from the prunes and milk. Then add the milk until you have a stiff batter.
3. Pour into the pudding moulds and place a prune in the centre of each mould.
4. Place the moulds in an oven proof container and place in the oven. Carefully pour recently boiled water into the container around the moulds. Cook for 2 hours.
5. Allow to cool and then refrigerate.
On the Day
1. Heat the oven to 180 degrees Celsius (360 degrees Fahrenheit). Place the puddings in the oven for 30 minutes.
2. Remove from the oven and run a knife around the mould. Place onto a plate removing the mould. Serve with custard or cream.
Recipes from my kitchen, Edinburgh, Scotland 