What is the name of the traditional Scottish pudding, often eaten at Hogmanay, made with suet, currants and, sultanas and named from the cloth in which it is wrapped for cooking?
Pudding cloth Pudding cloth A pudding cloth is a culinary utensil similar to a cheesecloth or muslin. It is a reusable alternative to cooking in skins made of animal intestines that became popular in England in the seventeenth century for boiling a wide range of puddings. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth. Clootie pudding, a traditional Scottish dessert, is boiled in a pudding cloth. The traditional way to cook jam roly poly is using a pudding cloth. Pease pudding was first made possible at the beginning of the 17th century with the advent
Fruit pudding Fruit pudding Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour, beef suet, brown sugar, currants and/or sultanas, salt and cinnamon formed into the shape of a large sausage. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to dumpling means it may also be served as a dessert. Many Scottish producers of sausage, sliced sausage, black pudding, white pudding and haggis also make fruit pudding. It is not uncommon to find a