What is Clootia?

Clootia is a traditional Scottish dessert pudding. This dessert is named after Cloot or the fabric, is ready in. It is often served on special occasions such as Christmas, Birthday and Burns Night. It is a recipe that has been passed on generation for generation. In Scottish families, it is most common for the older generation, such as grandparents, in charge of making Clootia, because it is a somewhat complex recipe and it takes some time.

In a 2003 survey with 6,000 people within Scotland Food Trust Scotland, Clootia was named one of the 10 best traditional Scottish foods. This dessert was made during special occasions and is specifically known as the tradition of birthday. Part of the birthday tradition was to have a whole family slap or Skelp , dough in Cloot , so it created a nice round shape. Being the last person to slap her was reserved for a birthday boy or girl. Used to be wrapped coin before cooking is placed in CLooties.

Clootia can be prepared with a number of different ingredients. The traditional recipe includes flour, dried currants and crushed beef. Sugar, eggs, milk and molasses are also necessary. Animal fat in beef can be replaced by vegetable fat to make this dessert edible to vegetarians. In this versatile recipe, you can also experiment with various spices and fruits. It can be made of sweet or salty treatment by administration of butter and jam or tomato and bacon.

The recipe for Clootia dates back to the modern stove. At that time, most of the food was ready for an open flame in a large pot. This dessert was no exception and can still be ready today. The ingredients are mixed together and wrapped in a cloth or Cloot , which first immerses in boiling water with apoosypled flour. In Cloot should be left a little space to make the dessert expand before it is firmsealed with a string.

Clootia is referred to as pudding or dumplings. The dumpling is an accurate way to describe it because it is cooked like a dumpling. The dessert, wrapped in Cloot , is cooked in boiling water for about three and a half hours. Once the time is at the top, the fabric is removed and the dumpling is placed in front of the fire or in the oven to dry.