Scottish Foods

Clootie Dumpling

4 oz shredded suet or margarine (marge makes a lighter dumpling)
8 oz (2½ cups) flour
4 oz oatmeal
3 oz sugar
Rounded teaspoon baking powder
8 oz mixed currants/sultanas/chopped raisins
One or 1½ teaspoon each of ground cinnamon and mixed spice
One teaspoon golden syrup (light corn syrup is the closest in N America)
2 eggs, beaten
3/4 tablespoons buttermilk

Sift the flour and rub in the fat (suet or margarine) in a large mixing bowl.
Add all the other dry ingredients and mix with a wooden spoon.
Make a well in the centre and add the treacle and eggs and mix well.
Add enough milk to make a soft but firm batter.
Small coins are often wrapped, (in the old days a silver three-penny piece was popular) in greaseproof paper and placed in the dumpling. If you do add coins, warn those eating the dumpling later so as to avoid broken teeth!
The traditional way to make a dumping is with a cloth.
Dip it first in boiling water and flour it well before adding the mixture. Tie the top, making sure there is enough room for expansion. Place a saucer or plate in the bottom of a saucepan and stand the dumpling in the cloth on top of the saucer.
Cover with boiling water and cook for 2½ to 3 hours.
Turn out the dumpling and either serve hot with custard or cold with cream.

Mince and Tatties
Recipe Ingredients:

1 tablespoon oil
1 large onion, finely chopped.
1 lb beef mince
2 medium carrots, sliced.
Water to cover.
1 or 2 beef stock cubes
Salt and pepper.
Gravy powder.
1 lb boiled potatoes, peeled.

Serves 4 people

1. Heat the oil in a pan and saute the onion until it is brown.
2. Add in the mince and cook until well browned.
3. Add the carrots and oatmeal, mix well and pour in enough water to just cover.
4. Crumble in the stock cubes, season and stir.
5. Cover the pan and simmer the mince for about 20 minutes.
6. Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder mixed with a little cold water.
7. Serve the mince with boiled potatoes.

Cranachan is a Scottish desert


570ml/1 pint double cream

85g/3oz porridge oats

7 tbsp whisky

3 tbsp honey

450g/1lb raspberries


1. Toast the oats in a frying pan, being careful not to burn them.
2. Lightly whip the cream until it is thick, and then slowly mix in the whisky, honey, oatmeal and raspberries.
3. Serve in dessert glasses garnished with a few raspberries and min

Scots Porridge Oats - A Delicious Breakfast and Healthy Start toThe Day
Oats have long been a staple of the Scottish dinner table, mostly because oats are more tolerant to cold and wet conditions than other grains and therefore grow well in the Scottish climate. Porridge (pronounced 'parritch') is still Scotland's national dish and Burns' words of Porridge as 'chief o Scotia's food' remains true today. It is always made with water and served salted rather than sweetened and should be stirred with a porridge stick (known as a spurtle or theevil).
8 rounded tbsp meedium oatmeal
1.2l water
salt, to taste

Scottish Porridge Preparation:

Bring the water (or water and milk) to a good boil, preferably in a non-stick pan. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon, ALL the time. Keep stirring until it has returned to the boil again, reduce the heat, cover the pan and simmer very gently for 15 minutes, stirring frequently. Add the salt at this point and simmer and stir for a further 5/10 minutes (time depends on the quality of the oats). It should be a thick but pourable consistency. Serve hot in wooden bowls if you have them.

This is traditionally a breakfast dish which will certainly set you up for the day with something warm inside you. There is no reason however that you can't eat it at other times.