Clootie dumpling
Scottish pudding steamed in a cloth with dried fruit and spices
Clootie dumpling is a traditional pudding from Scotland. It is made by mixing flour, breadcrumbs, dried fruit such as currants, raisins and sultanas, suet, sugar, spices and milk into a dough, then steaming it in a floured cloth. The dumpling is simmered for hours and finished by drying near a fire or in an oven.
- Traditional Scottish pudding steamed in a cloth
- Made with flour, breadcrumbs, dried fruit, suet, sugar and spices
- Simmered for hours, then dried by the fire or in an oven
- Recipes vary by region across Scotland
What is Clootie dumpling?
Clootie dumpling is a dense, fruit-filled pudding from Scotland. Its dough is made by combining flour, breadcrumbs, dried fruits like currants, raisins and sultanas, suet, sugar, spices and enough milk to bring it together. The mixture is wrapped in a floured cloth, which gives the pudding its name ('cloot' means cloth in Scots). After steaming, the dumpling forms a dark, slightly sticky skin from the cloth. It is rich, sweet and spiced, with chewy fruit throughout.
Where does Clootie dumpling come from?
This pudding comes from Scotland, where it has long been a part of home cooking. The use of a cloth, or 'cloot', to steam the mixture is a traditional method. While the exact origins are not detailed in the sources, clootie dumpling has become a symbol of Scottish heritage, with recipes passed down and adapted in different regions. Its preparation and ingredients reflect what was available in Scottish kitchens.
How is Clootie dumpling made?
To make a clootie dumpling, flour, breadcrumbs, dried fruit, suet, sugar and spices are mixed into a dough with milk. The dough is placed in the center of a floured cloth, tied securely, and simmered in boiling water for several hours. Once cooked, it is removed from the water and dried by the fire or in an oven, which helps set the outer layer and gives it its characteristic skin.
How and when is Clootie dumpling eaten?
The sources do not specify when clootie dumpling is usually eaten or what it is served with. Traditionally, such puddings might be enjoyed as a dessert or special treat, sliced and sometimes reheated. The finished dumpling is often shared at the table, cut into thick slices.
Kinds of Clootie dumpling
Recipes for clootie dumpling can differ between regions in Scotland. While the basic method and ingredients remain similar, some cooks may add or leave out certain spices or fruits, or adjust the proportions to suit their taste. The method of drying—by the fire or in an oven—may also vary.
What Clootie dumpling means
Clootie dumpling is a well-known part of Scottish food tradition. Its name comes from the cloth used to cook it. The pudding is sometimes referenced in Scottish culture, including as a nickname for the Scottish National Party's logo. It is a symbol of home cooking and family gatherings.
Questions people ask about Clootie dumpling
What is clootie dumpling made of?
It is made from flour, breadcrumbs, dried fruit such as currants, raisins and sultanas, suet, sugar, spices and milk.
Where does clootie dumpling come from?
Clootie dumpling comes from Scotland and is a traditional part of Scottish cooking.
How is clootie dumpling cooked?
The dough is wrapped in a floured cloth, simmered in boiling water for several hours, then dried by a fire or in an oven.
Is clootie dumpling vegetarian?
Yes, it is vegetarian, though it contains suet, which is usually from beef or mutton unless a vegetarian version is used.
Are there different versions of clootie dumpling?
Yes, recipes vary by region, with differences in the types and amounts of spices or dried fruit used.
Good reading and sources
The facts on this page come from the Wikipedia article "Clootie dumpling", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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