Traditional Scottish Recipes
- Cloutie Dumpling Parfait

Iced Clootie Dumpling Parfait
Iced Clootie Dumpling Parfait from The Creel Inn & Restaurant

This is a recipe by chef Alan Craigie at the Creel Inn and Restaurant, Orkney. It is reproduced here by permission of A Taste of Scotland. The "cloutie" comes from the cloth in which the dumpling is cooked.

Cloutie Dumpling:
6 oz (1 cups) self raising flour (All-purpose flour with baking powder)
6 oz (1 cups) brown breadcrumbs
6 oz (185g) suet
4 oz ( cup) currants
6 oz ( cup) sultanas
6 oz ( cup) raisins
1 tsp baking soda
4 oz soft dark brown sugar
2 tbsp syrup
1 cup milk
dash of ginger, nutmeg and cinnamon

Iced Parfait
4 egg yolks
Half pint double cream (whipping cream)
2 oz caster sugar (or fine granulated sugar)
Few drops vanilla essence
1 tbsp Macallan single malt
6 oz (185g) white chocolate

Cloutie Dumpling :
Mix all dry ingredients and blend with the milk and syrup. Boil a cotton tea towel in a large pot, remove, flour it well and place the dumpling mixture in the centre and tie with string - leave some space inside for expansion. Place the dumpling in pot of simmering water and poach for 2 and a half hours.

Iced Parfait:
Whisk the egg yolks, sugar and vanilla together in a bowl until sugar has dissolved. Bring the cream to a gentle simmer in a thick bottomed pan. Pour cream over the egg and sugar mixture, whisking gently as you pour. Return the mixture to a clean pan and cook slowly, stirring until the custard coats the back of the spoon.
Remove from the heat. Blend the white chocolate until dissolved. Blend in the Macallan single malt and chill mixture for 30 minutes.
Line a terrine dish or loaf tin with cling film. Chop the Clootie Dumpling into rough, large pieces and fold into the parfait mixture. Pour the mixture into a terrine dish, cover with cling film and freeze overnight.

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