The Clootie Dumpling
As traditional as haggis, porridge or The Broons, a clootie dumpling is a Scottish fruit pudding that is cooked in a unique way. Most people will have only a distant memory of their mother, grandmother, or even great-grandmother 
spending hours creating this delicious pudding, as so few people have the time to spare for the art of clootie making today.
All the ingredients, once mixed to the perfect consistency, are shaped into a ball, then placed in a freshly boiled cloot that has been doused with flour - this is what forms the delicious "skin" around the outside of the clootie dumpling.
Once the cloot has been tied, the clootie dumpling is carefully placed in a large pot of boiling water. After it has been boiled for around two hours, the clootie is then lifted from the pot and the cloot is carefully removed. The clootie dumpling is finished off in a warm oven to dry the outside which gives the "skin" its distinctive texture. 
Clootie dumpling is traditionally eaten with hot steaming custard, but it's also perfect on it's own and, if there's any left over, there's nothing better than a little slice fried up next day as part of a hearty Scottish breakfast!