Scotsmen love their clootie dumplings. It is a traditional pudding, one that is a must-have during Christmas and Hogmanay with a gracious serving of custard. These dumplings are actually a spiced pudding, stuffed with dried fruits, wrapped in a cloth, and simmered in water for a long time. Clootie dumplings are an experimental version of plum cakes, however, they aren’t quite as rich. Traditionally, these dumplings do not involve whisky as an ingredient. But can you really imagine Scottish holidays without whisky?
Clooties, or cloth pieces have been used as a cooking instrument for the longest time. It has died out in most parts of the world, but the Scots like lingering onto traditions. Boiling in a clootie gives a skin like character to the outer side of a dumpling. Often people would leave the dumpling out to dry so as to let it form a crust on the outside. However, the oven does that job today on its own. For a true Scottish touch invoking strains of the legendary bagpipes, use 100 Pipers for the recipe.
The concept of blending whiskey with food is thought to be outré by many.
The Journalist dates back to the early 20th century.