The name ‘clootie’ comes from the cloth that the dumpling is cooked inside. Use any kind of cloth – a large piece of white cotton, linen or muslin is ieal. An old pillow case will do the trick!
Preparing the cloth:
Half fill a large pan with water and bring to boil. Soak a large piece of white cloth in very hot water and squeeze out excess water. Dust with flour (this forms the skin).
Dissolve the syrup in a little buttermilk. Add with the eggs to the other ingredients. Mix to a soft dropping consistency. Put the mixture into the centre of the prepared cloth, draw up the edges and tie with string leaving room for expansion. Drop into the boiling water and cook for 3-4 hours, checking water level as it cooks.
Serve with custard, cream or ice cream and a dram.