Posted by: brigid benson | February 6, 2015

Proper Scottish


Traditional Scottish dishes to put hairs on your chest!

This steamy wee cafe caught my eye with favourites straight from a Scottish recipe book. But be warned; if you’ve any room after your baked tattie and haggis, you are unlikely to be able to move after clootie dumpling and custard!

The all – important  ‘clootie’ is a floured cloth, wrapped around a fruity mass of sultanas, currants, breadcrumbs, flour, suet, sugar, spice, a splash of milk and the occasional dollop of golden syrup.  The shrouded doughy pud bathes in a pan of boiling water for a couple of hours before being hoisted out to dry in an oven, or more traditionally, by the fire. Served with custard, it’s classic comfort food for winter days. Refined Scottish chef Nick Nairn delivers his version of clootie dumpling with clotted cream and a dram of whisky.

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