Slow Cooker Scottish Cloutie Dumpling
Slow Cooker Scottish Cloutie Dumpling is an updated recipe for a delicious traditional Scottish steamed ‘pudding’ dessert. It tastes exactly as it should, retaining all the expected flavours but I make it in my slow cooker for maximum convenience.
What is a Cloutie Dumpling?
A Cloutie Dumpling is a sweetened fruit pudding. The mixture is put into a clean cloth that has been ‘scalded’ with boiling water and dusted generously with flour. The cloth (clout or cloot) is tied up and lowered into a pot of boiling water.
My Granny’s signature dish was Cloutie Dumpling, she didn’t make Christmas Pudding, she made a Cloutie Dumpling at Christmas. It was also her go-to recipe as a birthday cake, and as it was my Dad’s favourite she would make it for his birthday.
Granny would always send us home with half the dumpling. The next day my Dad would fry it in butter and cover it with caster sugar. I have to say that it is probably my favourite way to eat it.
How Granny made Cloutie Dumpling
Granny would mix the Dumpling in her washing up bowl. She sterilised the bowl first with boiling water. She didn’t weigh anything, it was a handful of this and a handful of that. And she added a whole tub of mixed spice.
One Christmas Granny put a piece of holly on top of the Dumpling and put it back in the oven to dry off and keep warm.
When she took it out of the oven, the PLASTIC holly had melted in a green pool on top of the dumpling! We laughed so much, then just scraped the plastic off and ate the Dumpling anyway.
Cloutie or Clootie?
There is some debate about the spelling of the clout or cloot. I spell it cloutie but many recipes seem to go with clootie.
I did a bit of research to see if there was a definitive spelling and there is not. Renowned Scottish food writer and author of The Scots Kitchen, F. Marian McNeill, spells it cloutie dumpling, so I have stuck with that spelling.
Can you freeze Cloutie Dumpling?
Slice the Cloutie Dumpling into portions and open freeze on a tray. Then store in a freezerproof container for up to 3 months. To use, let the slices defrost, then either fry them in butter, heat in the microwave, or cover with foil and heat in the oven for 15-20 minutes at 180C.
How to make Slow Cooker Scottish Cloutie Dumpling (nae clout)
A slow cooker is an excellent steamer. I make my Christmas Pudding in the slow cooker and reheat it on Christmas Day the same way.
I really don’t like my kitchen full of steam and often don’t have time to watch that a pot is not going to boil dry. The Slow Cooker method means that I can make Cloutie Dumpling more often.
Ingredients for Cloutie Dumpling
- Flour
- Sugar
- Butter
- Mixed dried fruit
- Spices
- Eggs
- Bicarbonate of Soda
- Water
Place ingredients in a pan
Put all the ingredients, except the flour and egg into a large pan.
Bring the mixture to a boil
Gently bring the mixture up to a boil, then simmer for 10 minutes. Set aside to cool.
Add the egg and flour
Add the eggs a little at a time, alternating with spoonfuls of flour until they are all used. Stir until well mixed.
To make Self-Raising Flour
If you don’t have self-raising flour you can make your own with the instructions below:
To cook in a pudding basin
- Grease the inside of the pudding basin with butter
- Put a tablespoon of flour into the basin and move it around to coat the sides. Remove any excess flour.
- If you want to ensure the Cloutie Dumpling doesn’t stick to the bottom of the bowl, then butter both sides of a small piece of baking parchment and place it in the bottom of the bowl, then dust with flour.
Fill and Cover
- Carefully spoon the mixture into the pudding basin.
- I use a reusable silicon bowl cover to cover the bowl. If you don’t have one then cover with a layer of parchment paper and a layer of foil. Put a pleat in the covers so they can rise with the dumpling. Tie in place with string.
Put into the Slow Cooker
- Place a trivet or a heatproof saucer in the bottom of your slow cooker.
- Place the covered bowl into the slow cooker.
- Slowly pour boiling water, from the kettle, until it is a but 2 inches up the sides of the bowl.
Alternative method
When I first made the Slow Cooker Cloutie Dumping I made it as you would a slow cooker cake. The pudding basin produces a pleasing shape but the direct method also produces a delicious dessert.
- Line your slow cooker with a cake tin liner or baking parchment.
- Fill the mixture directly into this lining.
How long do you cook the Cloutie Dumpling for?
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.
Many recipes
I researched a number of different recipes for Cloutie Dumpling. Every Scots Granny seems to have her own recipe.
In the end, I decided against breadcrumbs and suet in favour of butter for my ‘Nae Clout’ (No Cloth) Cloutie Dumpling,
I know that purists will miss the ‘skin’ that is formed by the floured cloth and I’m not claiming that it’s a traditional Cloutie Dumpling. However, it smells and tastes exactly as I remember so I think it is pretty close.
How to serve Slow Cooker Cloutie Dumpling
Cloutie Dumpling and custard are a match made in heaven. My granny liked to serve dumpling with custard made from custard powder and that is very good. However, serve it with my Easy Vanilla Custard Sauce to take it to another level of deliciousness.
How to serve leftover Cloutie Dumpling
This is a substantial dessert so, unless you are feeding a large crowd, there will be leftover cloutie dumpling.
Dumpling can be served with a full Scottish breakfast. A slice of dumpling is fried alongside the bacon, eggs, haggis, black pudding, tattie(potato) scone, grilled mushrooms, and tomatoes.
Or serve it for dessert the following day. Melt some butter in a frying pan on medium heat and fry the dumpling. Be careful, because it doesn’t take long and can easily burn. Flip over the slice of dumpling and fry the other side. Sprinkle with lots of caster sugar and eat.
Radio Scotland’s Kitchen Cafe
This recipe was originally published in 2014 and has been updated in 2020. When it was originally published, I got a mention on the Kitchen Cafe radio programme. The recipe was also noticed by Sue Lawrence, a well-known Scottish cookery and food writer, and ex Masterchef winner.
More Scottish Recipes from Farmersgirl Kitchen
Scottish Whisky Mac Cranachan is a twist on the classic Scottish Cranachan dessert, a traditional dish made with cream, honey, whisky and oats with Scottish Raspberries. This recipe includes ginger and redcurrants.
Scotch Pancakes are soft, light and slightly sweet, they are really easy to make on the stovetop with a girdle or frying pan.
Scottish Shortbread Biscuits are a classic, indeed, iconic Scottish biscuit. These buttery, crumbly biscuits (cookies) need only three ingredients to produce the very best sweet treat you can enjoy.
Slow Cooker Scottish Cloutie Dumpling
Equipment
- Slow Cooker
- weighing scales
- Measuring spoons
- Large saucepan
- 1.1 litre (2 pint) pudding basin
- small bowl
- silicone bowl cover or parchment paper, foil and string
Ingredients
- 350 grams (2⅓ cups) mixed dried fruit
- 110 grams (½ cups) caster sugar
- 220 millilitres (1 cups) water
- 110 grams (½ cups) butter
- 1 teaspoon (1 teaspoon) bicarbonate of soda
- 1 teaspoon (1 teaspoon) mixed spice
- 1/2 teaspoon (½ teaspoon) cinnamon
- 1/2 teaspoon (½ teaspoon) nutmeg
- 2 (2) eggs beaten
- 110 grams (¾ cups) plain flour
- 110 grams (¾ cups) self-raising flour
Instructions
- 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.
In a pudding basin
- Grease the inside of the pudding basin with butter
- Put a tablespoon of flour into the basin and move it aorund to coat the sides. Remove any excess flour.
- Carefully spoon the mixture into the pudding basin.
- 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.
- Place a trivet or a heatproof saucer in the base of your slow cooker, put the covered bowl on top of the trivet.
- Slowly pour boiling water from the kettle until the water is about 2 inches up the side of the bowl.
Direct in the Slow Cooker
- Line your Slow Cooker with baking parchment or a cake tin liner, fill the mixture into the lined slow cooker.
Cook
- Cook on High for 2 1/4 hours.
- Turn out onto a plate and dust with icing (confectioners) sugar, if liked.
- Serve warm with custard.
This took me back. We always had a dumpling for Christmas and as birthday cakes. I ate mine thickly buttered but my dad would only eat it fried with a cooked breakfast. I might just have to give this a go I'll have to borrow a slow cooker though!
Thanks Marie. It is a real blast from the past and this recipe takes all the hard work out of it.
my gran would cook this and we would have it with Sunday dinner
It’s definitely a granny special recipe, Marie.
I am craving dumpling with custard now Janice. That slow cooker has certainly been a great bit of kit for you. Nice to see you getting so creative with it.
Thanks Jac, I do love a new gadget to play with and I'm learning so much from other people's entries to the Slow Cooker Challenge.
I've heard of a Cloutie Dumpling but didn't actually know what it was until I read your post Janice! Sounds really very nice, albeit possibly with less spice than your Granny added. And what a wonderful use of a slow cooker, very intriguing!
Glad to be of service Lou! In defence of my Granny it was a big dumpling that she made, but my Mum could never bring herself to add a whole tub of mixed spice! I'm amazed at what can be made in a slow cooker, it seems to be endless.
I have never heard of this but do love steamed puddings, although it is a faff to keep checking them. Loving the making it in a slow cooker idea, must give it a try.
Hmmmm – more things to do with the slow cooker as well as learning what a Cloutie Dumpling is.
Wow – I haven't had Cloutie Dumpling in YEARS! My grandpa always made it for us in the winter and quite often brought one down when he came to stay at Christmas. It's great with custard, but you can't beat (the artery clogging) fried in butter and drowned in caster sugar version. I'm going to have to try make one this year – perhaps slow cooker Cloutie is the way forward though!
What a great idea to 'steam' puddings in the slow cooker – wouldn't that be great on xmas day when there just aren't enough hob tops to go round! Thanks so much for sharing with Tea Time Treats Janice, it's perfect bonfore fare 🙂
Janie x
Love this iv made lots give them out at Christmas as gifts they go down a treat my daughter in Australia loves making it. 10/10 fab
Thank you so much for your kind comments, Morag. I’m delighted to hear that you’ve enjoyed the Slow Cooker Clootie Dumpling.
It should be spelt Clootie and it is traditionally made with shredded suet which adds to the taste. The leftovers are really nice sliced and then fried in butter, some Scots like it served with bacon and eggs! I must say I am not one of them.
Thanks, Heather. I’ve seen it spelled both ways, I guess these traditional recipes are very personal. This was a simplified version in the slow cooker. My Dad loved it fried with butter and would douse it with even more sugar afterwards! I’m not a fan of dumpling with a fried breakfast, but each to their own, I guess.
has anyone ever made mini clootie dumplings?
if so do you have a recipe and cooking details
I was hoping to make some as wedding favours
Now there’s an interesting idea! I don’t have a recipe for mini clothe dumplings, butI might have a go at developing one.
Hi Janice & Jane, did you ever make mini-clooties?
I’m doing a trio of desserts for a posh-ish Burns themed Chefs Table Dinner.
Mini Clooties would be perfect xx
Sorry, Rachel. I haven’t managed to make a mini version yet. The only thing I can suggest is to search for a Slow Cooker Christmas pudding recipe to get suitable timings and then use that with the dumpling mixture. You might need to reduce the quantities depending on how many mini puds you plan to make.
Alternatively, make the full sized dumpling and cut it into small neat squares to serve, Cloutie Dumpling freezes perfectly so you can keep the rest for later.
Hi All
Just use the same recipe and use smaller cloots or use the mini microwavable pudding basins, or if you can’t find any use microwave proof ramikins with foil tops or foil pie moulds with foil tops – where there’s a will there’s a way ! Just put the individual puddings on a rack to cook in a bain marie slow cooker, depending on the size they will take varying times. Say mug sized portions would take less than an hour if there were about 6 in the bain marie. I have used stainless steel tumblers (well greased) in my slow cooker fitting in 6 on a rack and they took about an hour, all with foil lids as the lids trap the steam in and give a dry top.
This works really well – better than I had hoped. I made one or two tiny changes which worked well. Everyone who tried it said it was delicious. I’ll definitely be making this again soon.
I’m delighted to hear that, Libiel. It’s so nice to get your feedback and to hear that you enjoyed the Slow Cooker Dumpling.
My granny did the same as yours no measurements just a cup of this and a handful of the other ingredients.She would cook I on the stove for hours in a pillowcases and the dry in by a coal fire for the skin to go crusty we love it for breakfast as well with sugar after frying it .i think I will try and make it for my family this year but I’m sure it won’t be the same as granny’s dumpling.
What a lovely memory. My Dad loved fried dumpling for breakfast too. I’m totally with you on it never tasting quite like granny made.
Hi there
I want to make my Xmas eve dinner a scottish theme, and want to try making the clootie in the slow cooker – but i want to make small individual one’s – is that possible?
How would I do that?
Thanks
Nadia
Hi Nadia, I haven’t tried cooking individual cloutie dumplings, so I can’t guarantee this will work. If you have time before Christmas you might want to have a trial run. What I would suggest is reducing the time by half. Perhaps give yourself enough time so that when you check they are done, you have at least another hour in case they are not done. Good Luck and have a lovely Christmas, let me know how you get on.
Hi Janice,
I grew up in Stranraer, so that can’t be very far from you! Left a long time ago though.
I found your site because my daughter called this morning to ask if I thought the dumpling could be made in a slow cooker. She has to go to something at school and is worried about leaving the saucepan on with the dumpling in it while she goes out. As our recipe requires at least 4 hours cooking, and better with 5+, I’ve sent her the link to your recipe.
Our whole family loves clootie dumpling; hot, on it’s own or with yogurt, & then cold the next day, as is! However I have to hide it if I don’t want my husband to finish it before anyone else gets a look in, lol! The recipe I use was his Grandma’s, so it’s been in the family for a hundred years or more. (Not sure of the history before her.) And his family would have it for any special occasion. As the recipe is so old, with at least the 5th generation loving it now, my daughter is thankful for ‘bi-lingual’ weighing scales, i.e. measuring in both metric and imperial, lol!. (I’ve never tried to metricise the recipe – although one of us may have to before they stop making dual scales.)
We don’t fry it as it doesn’t last that long. However, MY Granny loved it that way.
Because it was so integral to my husband’s growing up, my mother-in-law taught me almost as soon as we married and I have taught my daughter & daughters-in-law.
I saw someone saying it should be made with suet which as I understand is traditional. However, our recipe uses butter which is more to our liking. And while I love suet dumplings in a stew or casserole, I find suet gives the clootie dumpling a ‘cold fatty’ taste which is definitely not so nice when it’s cold … no doubt that’s why the tradition of frying the cold dumpling came about.
Anyway, sorry for the ramble. Lovely to meet you.
Isa
Hi Isa, thank you for sharing your family Clootie Dumpling story, Stranraer is about 90 miles from where I live, but still within the same region. It’s been a while since I visited there but I used to work in Newton Stewart for a while so know Stranraer a little.
It’s lovely to hear that your husband’s Grandma’s recipe is still being made and that it’s passing through the generations. I hope all goes well with the dumpling your daughter is making, Slow Cookers are very forgiving and as they cook by steam, they are ideal for this sort of recipe. Thanks again for your comments and I hope you will return to make more of my recipes.
Hi Janice
I have always made my clootie in the slow cooker, I use a microwave rice cooker inside (bain marie style) and I like to use suet and breadcrumbs for the best flavour. You can even line the dish with a floured cloot if you want to, for the ‘skin’. I don’t find that exact timing is too important as I have left one for more time before and it’s been fine, but if it’s a problem then give it the timing you have then just switch it off and leave it in the bain marie to cool down and cook slower. The winning recipe from the Sunday Post is what I normally use, but I do tweak it if I don’t have something to hand.
That’s good to know and thank you for the tips. I’m afraid I’ve had to remove the recipe you included as I am responsible for the content on my site and as it’s not a recipe that I have tested I am not able to include it. I’m sure it is delicious but I hope you understand that this is not something I can include.
Do you put any water in the slow cooker? Also, do you put it in the oven to dry?
Hi Roseleen, you don’t need to add any water, the dumpling cooks in the steam from the pudding mixture. You also don’t need to dry it off. It’s much more like a baked pudding, but it does taste like proper dumpling.
I am a Scot now living in Australia. I remember when I first started school I was taught to read by sounds the sound for Clootie Dumpling was OO as in look the OU sound was as in out. A cloth for housework was a cloot.. I am pretty sure that most Scots would pronounce it Clootie. Hope this helps you to decide what word to use. I am going to try to make the dumpling in my slow cooker but I think I will use suet.
Hi Jessie, thanks for the update. I too pronounce it ooo as in soon. But I think spelling was not such an important thing when it was first made, so I’m going to leave it be. I hope you enjoy the dumpling 🙂
Super interesting, I had zero idea what a cloutie dumpling was despite having heard of it!
I love clootie dumpling but confess I have never made it myself! I need to rectify this and your recipe looks perfect so I’m going to give it a try.
I’m not surprised you haven’t made it, the whole floured cloth and boiling pans on the stove was enough to put me off. Using the Slow cooker is so much easier and less hassle.
YUM! I love cloutie dumpling but have never made one myself. PLUS, I really need to use my slow cooker more. So this is the perfect recipe – yay! Thanks xxx.
I’m delighted to hear that you love Cloutie Dumpling, it’s so simple to make in your slow cooker. Do let me know how you get on.
I do love a comforting pudding for these colder dark nights and this fits the bill perfectly!
Thank you, Beth. Much needed in these difficult days.
This looks really delicious and comforting. I especially like the idea of frying it!
thank you. It is particularly gorgeous fried in butter!
What a fantastic recipe, story and especially the whole leftovers situation. Fried in butter and dredged in sugar sounds INCREDIBLE! Sweet Lord I love it!! What a fabulous recipe, thank you so much for sharing it with #CookBlogShare I loved it from start to finish!
Thank you. Family recipes have the best stories. The leftovers are definitely a highlight.
I’ve heard of this before, but never ever eaten one. Sounds delicious… especially the fried ‘next day’ option! Eb 🙂
It’s a very Scottish recipe and not made much these days even in Scotland. However, it is totally delicious and, let’s face it, anything fried in butter is usually pretty delicious!
I’ve heard of clootie but never had the umph to make one but now I have a slow cooker I’m going to make it now. Thank you so much for the recipe ?
I’m so glad to hear you are going to try the recipe, Jenny. I hope you enjoy it as much as we do.
Is the dried fruit you use candied and or glazed like the type you would use to make a regular fruitcake?
Hi Jamie, it’s the dried fruit you would use in a fruitcake. A mix of raisins, sultanas and currants.
I made this recipe for my Grandson’s birthday. I used a mixture of 2/3s raisins red and green and a 1/3 mixture of dried blueberries,, cherries & cranberries to make up the dried fruit. I used 3/4 cup of water and a 1/4 cup of whiskey. It came out excellent. The time given to cook in the crockpot was way off I ended up steaming it on top of the stove. I am sure it was my crockpot that was the problem looks like it is time for a new one, but everyone loved it. I will definitely make it again! I made whiskey sauce to go over the top. Thank you for the recipe
Sorry to hear that dumpling didn’t cook fully in your slow cooker but very glad you enjoyed it. I guess different slow cookers do cook slightly differently. I use a Morphy Richard’s Sear & Stew and I love it.
Seeing this recipe made me laugh…it reminded me of a story my mother told me. During the war she and one of her brothers thought they would surprise their “maw” with a cloutie dumpling. When she got home she looked at the dumpling and didn’t recognise the cloth they’d used. She asked them what it was. They replied that is was “yin of wee Della’s (the neighbour’s baby) nappies!” I should have asked her 1) was it washed? (I assume it was) and 2) did anyone eat the dumpling.
Ha! I bet that wasn’t the first time a nappy had been used. My gran used an old tea towel that was washed and then boiled before flouring. I’ve also heard of pillow cases being used.
I’m the daughter of a Glaswegian and would love to make this for her for Christmas. Living the in US and not sure what mixed spice is. Is it the same as “Allspice”?
Hi Debbie, that’s such a thoughtful thing to do. I hope your mother enjoys the dumpling. Mixed spice is a bit like pumpkin spice mix, you can use that or make your own from this recipe from BBC Good Food.