Scotland’s Christmas traditions are a magical blend of festive cheer, unique customs, and, of course, delicious food. While Christmas was banned in Scotland for nearly 400 years due to strict Protestant reformist policies, the holiday made its triumphant return in the 1950s, and today it’s celebrated with enthusiasm across the country. One of the highlights of Christmas in Scotland is its desserts, which bring warmth and joy to the festive season.
Christmas in Scotland: A Unique Celebration
Scottish Christmas festivities often feature elements rooted in local traditions. From decorating homes with holly and ivy to the warmth of family gatherings around a roaring fire, the season is one of comfort and connection. Carol singing, Christmas crackers, and the anticipation of Father Christmas bringing gifts all contribute to the joyous atmosphere.
Yet, what sets a Scottish Christmas apart is its culinary delights. Scotland’s rich history and love for quality ingredients come to life in its holiday desserts, often inspired by traditional recipes but tailored to the festive season.
Classic Scottish Christmas Desserts
1. Clootie Dumpling
A beloved Scottish dessert, the Clootie Dumpling is a spiced, steamed pudding made with dried fruits, suet, breadcrumbs, and flour. The name “clootie” comes from the cloth (“cloot”) it’s traditionally wrapped in before steaming. Often served with custard or cream, the Clootie Dumpling is a perfect centerpiece for Christmas dinner. Families sometimes hide coins or charms inside the dumpling for a bit of added holiday fun.
2. Shortbread
No Scottish Christmas is complete without buttery, crumbly shortbread. Originating in Scotland, this treat is a staple during the festive season. Shapes like stars, Christmas trees, or thistles are often cut from the dough, and sometimes the shortbread is sprinkled with sugar for an extra touch of sweetness. The buttery flavor pairs perfectly with a hot cup of tea or mulled wine on a cold winter’s evening.
3. Black Bun
Traditionally associated with Hogmanay (New Year’s Eve), Black Bun also makes an appearance during Christmas. This dense fruitcake is filled with dried fruits, spices, and a touch of whisky, all encased in a pastry shell. Its rich, spiced flavor and hearty texture make it a festive favorite.
4. Cranachan
Cranachan is a classic Scottish dessert made with layers of whipped cream, honey, toasted oats, and fresh raspberries. For Christmas, many families add a seasonal twist by using cranberries or serving it in decorative glasses for a festive touch. Often, a splash of whisky is included to bring a warm, boozy kick.
5. Whisky Dundee Cake
This traditional fruitcake from Dundee is lighter than most Christmas fruitcakes, making it a great alternative for those who prefer something less dense. Studded with almonds, raisins, and sultanas, it is flavored with whisky to enhance the festive spirit. It’s an excellent accompaniment to a cup of tea or a glass of sherry.
6. Tablet Fudge
Scottish tablet, a sugary fudge-like sweet, often makes its way onto Christmas tables in Scotland. Made from sugar, butter, and condensed milk, its crumbly texture and rich flavor make it a festive indulgence. Tablet is sometimes flavored with vanilla or whisky to give it a holiday twist.
Modern Takes on Scottish Desserts
While traditional desserts hold a cherished place, modern chefs and home bakers are also reinventing these classics. Cranachan cheesecakes, whisky-infused truffles, and shortbread crusted tarts are just some examples of how contemporary influences are blending with traditional Scottish flavors. These innovations ensure the desserts remain exciting for each generation while honoring their roots.
A Sweet Scottish Christmas
The desserts of Scotland add an extra layer of magic to the Christmas season. Whether it’s the nostalgia of a well-made Clootie Dumpling or the simplicity of shortbread shared with loved ones, these treats embody the warmth and richness of Scottish hospitality. This Christmas, consider bringing a taste of Scotland to your table and experience the charm of these festive delights.
Traditional Clootie Dumpling Recipe
Ingredients
• 225g (8 oz) self-raising flour
• 100g (3.5 oz) breadcrumbs
• 125g (4.5 oz) suet (vegetarian suet can be used)
• 125g (4.5 oz) caster sugar
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 175g (6 oz) mixed dried fruit (raisins, currants, sultanas)
• 1 grated apple (optional, for added moisture)
• 2 tablespoons golden syrup
• 1 egg, beaten
• 150-200ml (5-7 fl oz) milk
For the cloth
• 1 large piece of cotton or muslin (about 50x50cm / 20×20 inches)
• Flour for dusting
Instructions
1. Prepare the cloth
• Boil the cotton or muslin cloth for a few minutes to sterilize it.
• Rinse it in cold water, wring it out, and lay it flat.
• Generously dust the cloth with flour, leaving a thick layer to prevent sticking.
2. Make the dumpling mixture
1. In a large mixing bowl, combine the flour, breadcrumbs, suet, sugar, mixed spice, cinnamon, and nutmeg.
2. Stir in the dried fruits and grated apple (if using).
3. Add the golden syrup, beaten egg, and enough milk to create a thick, moist mixture. It should hold together but not be too wet.
3. Shape the dumpling
• Spoon the mixture into the center of the prepared cloth.
• Gather the edges of the cloth together and tie it securely with string, leaving a little room for the dumpling to expand.
4. Cook the dumpling
1. Place an upturned plate or trivet in the bottom of a large pot.
2. Fill the pot with enough boiling water to cover the dumpling halfway.
3. Place the dumpling in the pot, ensuring it is not directly touching the bottom.
4. Cover with a lid and simmer gently for about 3-4 hours, topping up the water as needed to keep the dumpling submerged.
5. Dry the dumpling
• Carefully remove the dumpling from the pot and untie the cloth.
• Place the dumpling on a baking sheet and pop it into a preheated oven at 180°C (350°F) for about 10-15 minutes. This helps to dry and firm up the outer crust.
6. Serve and enjoy
• Slice and serve the dumpling warm or cold with custard, cream, or a drizzle of whisky sauce for a festive treat.
Tips
• Leftover dumpling can be fried in butter for a delicious next-day treat.
• For an extra festive touch, include a few coins wrapped in foil inside the dumpling mixture for lucky surprises!
Traditional Scottish Black Bun Recipe
Ingredients
For the Pastry:
• 225g (8 oz) plain flour
• 100g (3.5 oz) cold unsalted butter, diced
• 25g (1 oz) lard (or additional butter)
• 1/4 teaspoon salt
• 2-3 tablespoons cold water
For the Filling:
• 400g (14 oz) mixed dried fruits (raisins, currants, sultanas)
• 100g (3.5 oz) chopped mixed peel
• 75g (2.5 oz) dark muscovado sugar
• 75g (2.5 oz) plain flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1 tablespoon black treacle (molasses)
• 1 egg, beaten
• 2 tablespoons whisky or milk (optional, for extra moisture)
For Glazing:
• 1 egg, beaten
Instructions
Step 1: Make the Pastry
1. In a large bowl, combine the flour and salt. Rub in the butter and lard until the mixture resembles breadcrumbs.
2. Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together.
3. Wrap the pastry in cling film and refrigerate for 30 minutes.
Step 2: Prepare the Filling
1. In a large bowl, mix the dried fruits, mixed peel, muscovado sugar, flour, spices, and baking powder.
2. Add the black treacle and beaten egg, mixing thoroughly until the ingredients are evenly combined.
3. Add whisky or milk if the mixture is too dry—it should hold together when pressed but not be sticky.
Step 3: Assemble the Black Bun
1. Preheat the oven to 160°C (320°F) or gas mark 3. Grease and line a 20cm (8-inch) square or round baking tin.
2. Roll out two-thirds of the pastry on a floured surface and use it to line the base and sides of the tin.
3. Spoon the fruit filling into the pastry-lined tin, pressing it down firmly to remove air pockets.
4. Roll out the remaining pastry to form a lid. Place it on top of the filling and seal the edges by pinching them together.
5. Use a fork to prick holes in the pastry lid to allow steam to escape.
Step 4: Bake the Black Bun
1. Brush the top of the pastry with the beaten egg to glaze.
2. Bake in the preheated oven for about 2-2.5 hours, or until the pastry is golden brown and the filling is firm.
3. If the top starts to brown too quickly, cover it loosely with foil.
Step 5: Cool and Serve
• Allow the black bun to cool completely in the tin before removing it.
• Slice thinly and serve as part of a festive spread or alongside a dram of whisky.
Tips
• Black Bun keeps exceptionally well; wrap it tightly in foil or an airtight container, and it will last for weeks.
• For a festive variation, add a handful of chopped nuts or a hint of orange zest to the filling.
Traditional Whisky Dundee Cake Recipe
Ingredients
For the Cake:
• 175g (6 oz) unsalted butter, softened
• 175g (6 oz) caster sugar
• 3 large eggs
• 225g (8 oz) plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 400g (14 oz) mixed dried fruits (raisins, currants, sultanas)
• 50g (2 oz) chopped mixed peel
• 50g (2 oz) blanched almonds, chopped
• 2 tablespoons whisky
• Zest of 1 orange
• Zest of 1 lemon
For Decoration:
• 50g (2 oz) blanched whole almonds
• 1 tablespoon whisky (for brushing)
Instructions
Step 1: Prepare the Ingredients
1. Preheat your oven to 150°C (300°F) or gas mark 2. Grease and line a 20cm (8-inch) round cake tin with parchment paper.
2. Toss the dried fruits and mixed peel in a little flour to prevent them from sinking during baking.
Step 2: Make the Batter
1. In a large bowl, cream the butter and sugar together until light and fluffy.
2. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling.
3. Sift together the remaining flour, baking powder, cinnamon, and nutmeg. Gradually fold it into the batter.
4. Stir in the dried fruits, mixed peel, chopped almonds, orange and lemon zests, and whisky. Mix well to ensure the fruits are evenly distributed.
Step 3: Assemble the Cake
1. Spoon the mixture into the prepared cake tin and level the top with a spatula.
2. Arrange the whole almonds in a decorative circular pattern on top of the batter.
Step 4: Bake the Cake
1. Place the cake in the preheated oven and bake for 2-2.5 hours, or until a skewer inserted into the center comes out clean.
2. Check the cake after 1.5 hours and cover it loosely with foil if the top is browning too quickly.
Step 5: Finish the Cake
1. Once baked, remove the cake from the oven and brush the top with a tablespoon of whisky while it’s still warm.
2. Allow the cake to cool in the tin for 15 minutes, then transfer it to a wire rack to cool completely.
Serving and Storage
• Whisky Dundee Cake improves with time, so wrap it in foil and store it in an airtight container for a few days before serving to let the flavors mature.
• Serve slices with a cup of tea or a festive dram of whisky.
Tips
• For an extra whisky kick, feed the cake a teaspoon of whisky every few days before serving.
• You can substitute brandy for whisky if you prefer a slightly different flavor.
Not Your Grams Kitchen 