scottish desserts

This traditional Cranachan recipe is simple yet delicious! It mixes fresh ingredients with classic Scottish flavours like whisky, honey, and oats. The perfect Scottish dessert!

Traditional Cranachan Recipe - A Simple Scottish Dessert

oats (3/4 cup)

tbsp honey

tbsp whisky

raspberries (about 2 cups)

double cream (thick cream, 1.5 cups)

Firstly, toast the oats. You can do this...

Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.

Crush the raspberries in a bowl and set...

Crush the raspberries in a bowl and set aside, saving a few whole ones for a garnish.

Whip the cream to stiff peaks. Add the...

Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.

Mix the cooled oats through the cream, saving...

Mix the cooled oats through the cream, saving a little for garnish.

Take the glasses (or bowl) and start to...

Take the glasses (or bowl) and start to layer the raspberry and cream mixture, ending with cream on top.

Sprinkle the rest of the oats over the...

Sprinkle the rest of the oats over the top of the last layer of cream and add a few fresh raspberries for garnish.

Eat it right away or put it in...

Eat it right away or put it in the fridge for later. The oats will soften a little if left in the fridge.

Flummery is an ancient Scottish dessert that dates back to the 15th century

Flummery

tbsp medium oatmeal

orange juice

tbsp caster sugar

75 ml double cream

Scotch whisky

tbsp runny honey

whipping cream

orange

Soak the oatmeal in 450ml/15 floz cold water for 48 hours then drain and discard the oatmeal retaining the liquid

Pour the liquid into a pan and add the orange juice and sugar

Bring to a boil stirring continuously till thick this can take from 15 minutes depending on the starchiness of the oatmeal used. If it doesn&#039;t thicken to your liking add cornflour dissolved in a tiny amount of water to thicken.

Remove from heat and allow to cool

Stir in the double cream and pour into 6 small serving glasses

Chill in fridge for 30 mins

Mix whisky with honey and add a teaspoon to each glass

Whip the cream and top each glass and sprinkle with orange zest

A Clootie Dumpling is a Scottish dessert traditionally made of dried fruit, spices, oatmeal or breadcrumbs, flour, and beef suet. It’s boiled in a cloth, called a “cloot”, hence the name.  

Cooking a Clootie Dumpling means filling your home with an amazing spicy aroma, surpassed only by the delicious taste once it’s ready to eat! ﻿

Traditional Clootie Dumpling Recipe

Plain Flour flour

Oatmeal

Suet / Unsalted Butter

Caster Sugar

Tsp Ground Ginger

Tsp Ground Cinnamon

Tbsp Mixed Spice

Tsp Baking Powder

Tsp Bicarbonate of Soda

Tbsp Black Treacle

Eggs (Medium)

Milk

Currants

Sultanas / Raisins

Take your large mixing bowl and add the...

Take your large mixing bowl and add the flour, oatmeal, suet or butter, sugar, spices, currants, sultanas/raisins, baking powder, and bicarb. Mix together. 

In another bowl or jug, mix the treacle,...

In another bowl or jug, mix the treacle, eggs and milk.

Add the wet ingredients to the dry and...

Add the wet ingredients to the dry and mix just enough to bring it all together. Set aside.

Take your Clootie Dumpling cloth or "Cloot" and...

Take your Clootie Dumpling cloth or "Cloot" and put it in the colander in the sink. Pour boiling water over the cloot, covering it thoroughly. Wait for it to cool enough to handle and squeeze out any excess water and place the cloth on a clean surface. Do watch your fingers!

Once your cloot is laid out sprinkle the...

Once your cloot is laid out sprinkle the entire surface of your cloot with a thin and even layer of flour. You can shake off any excess carefully into the sink. 

Your aim, once the cloot is tightly tied,...

Your aim, once the cloot is tightly tied, is to have the floured cloot touch the whole surface of the dumpling, transferring the flour from the cloth to the pudding. This creates a thin layer of flour over the entire dumpling mix that will form a tasty skin and hold the moisture in.

Top Tip: Go easy on the flour! Too...

Top Tip: Go easy on the flour! Too much loose flour on the cloot at this stage will not stick to the mix or the cloth and create build-ups as it falls down. These taste hard and floury and ruin the thin skin you're trying to create so make sure the layer is nice and even. 

Place the cloth in a bowl carefully so...

Place the cloth in a bowl carefully so as not to disturb the flour on it and tip the mixture into the centre.

Cut a long piece of string, roughly half...

Cut a long piece of string, roughly half a metre in length.

Draw up the corners and edges of the...

Draw up the corners and edges of the cloot together to the top of the dumpling, making sure the floured cloot touches the whole surface of the dumpling.

Take your string and tie your cloth's edges...

Take your string and tie your cloth's edges and corners together tightly, roughly in the centre of the length of the string. You want to leave a little space between the top of the dumpling and your knot to allow the pudding to expand. 

Place a small plate in the base of...

Place a small plate in the base of your pot; this should be able to withstand heat. It stops your dumpling from resting on the bottom of the pot. 

Carefully lift your newly tied clootie dumpling and...

Carefully lift your newly tied clootie dumpling and place it into your pot. We kept the extra length of string to enable you to tie your dumpling to any panhandles on either side you may have, this helps keep it in place and submerged in water. 

Tip boiling water over your dumpling until it...

Tip boiling water over your dumpling until it is just submerged. Your dumpling may float a little, this is perfectly fine, but it should be underwater. Turn the heat on, bringing the water to a simmer.

Place the lid of your pan on at...

Place the lid of your pan on at a slight angle allowing for steam to escape and set the heat to keep the water gently simmering. Our gas is really quite hot even at its lowest setting so we had to top the water up a couple of times. If the dumpling expands too much, like ours did, place a wooden spoon under the lid to keep it under control and under the water. 

Leave to simmer for 3 hours. The water...

Leave to simmer for 3 hours. The water level should cover the top of your dumpling at all times so do add more boiling water to make sure it's completely covered if required during the cooking time.

Once your dumpling is cooked, take your colander...

Once your dumpling is cooked, take your colander and place it in your sink. Carefully take your dumpling out of the pot and place it in the colander allowing any excess water to drain off. Make sure you don't move the cloth from the surface of the dumpling at this stage as you may rip the skin.

Preheat your oven to 180°C or 356°F, approx...

Preheat your oven to 180°C or 356°F, approx gas mark 4.

Once drained, pick up the clootie dumpling by...

Once drained, pick up the clootie dumpling by the knot and put it on a large chopping board or clean heat-proof surface. Using a sharp knife or scissors cut the string at the top of the cloot. 

Very carefully peel back the cloot from the...

Very carefully peel back the cloot from the dumpling. it is crucial at this stage that you don't remove the skin formed by the flour. We used the back of a spoon to help keep the skin attached to the dumpling and not the cloot as it's peeled back. It's a slow job and there is no rush but the dream is a dumpling at is completely covered in its newfound skin. The skin may look white and almost fatty but this will darken once placed in the oven and taste great.

Once the cloot is removed, allow it to...

Once the cloot is removed, allow it to sit for another 5-10 minutes before placing your dumpling on your baking tray and pop it into the oven for 5 -10mins or until the skin has darkened. 

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Traditional Cranachan Recipe - A Si...

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Top 3 scottish desserts recipes from across the web

The most viewed scottish desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Cranachan Recipe - A Si...

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The most viewed scottish desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine