This is rags to riches story. As we approach Christmas we thought we would give you an alternative idea to the richer Christmas pudding and remind you of our own great version the Clootie dumpling.

Clootie, from the Scot’s meaning a rag or cloth. The Clootie and the Christmas pudding share a similar origin dating back to the 15 century. A time when the lack of fodder enforced the culling of animals at the end of autumn. This dumpling was a solution for the preservation of meat at the end of the season. A big mix slow cooked with sugar, dried fruit, boiled in a bag made from cloth.

It comes as no surprise that this Scottish dumpling can be recycled into a breakfast and when accompanied by some Ayrshire bacon, it will sort out the previous evening with Souter Johnny or any other drouthy cronie.

Here is Iain’s family recipe:

4oz Suet
8oz Self-raising flour
1 teaspoon baking powder
4oz breadcrumbs
3oz brown sugar
1 grated apple
8oz currants and sultanas
1 teaspoon each of cinnamon, ginger, nutmeg
1 tablespoon golden syrup
¼ pint of milk
2 eggs

• Half fill a large pot with water and bring to the boil. Soak a cheese cloth on the water then dust it with flour.
• Beat the eggs, mix in the syrup and a little milk and gradually mix into the dry ingredients and fruit. Place the mixture in the middle of the cloth. Tie it up with string tightly but allow for swelling.
• Place and inverted plate on the bottom of the pot and put the pudding on top of it. Boil for 3-4 hours. Never let the water drop below half way down the pudding.
• Once boiled dip in cold water and peel off the cloth and dry the pudding off in the oven at around 160 deg C for 20 mins.

Andrew did some great scones the other day with no additional bicarbonate. He said it was a recipe he picked up at the BBC.

So here is a quick back to basics scone recipe.

675g Self Raising Flour

165 g of butter

75 of caster flour

450ml Milk

Get your oven up to 220.c

Rub butter & flour together

Add a pinch of salt

Add the sugar and stir Gradually add the milk while stirring, stop at the right consistency. Knead lightly on a floured surface. Roll out fairly chunky, it depends on your personal preference . Cut out onto baking paper on a baking tray. Brush the tops with milk.

Bake for 15min circa

If you like add some Sultanas or you can add cheese to make it savoury