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.


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?


  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.

Back to Recipes