A Scottish Smiddy Dumpling is a curious name for a type of Scottish sultana cake as it is baked rather than steamed or boiled like other traditional dumpling recipes. This recipe is adapted from ''The Scottish Maw Broon's cookbook'' [2007]. A smiddy dumpling is moist, fruity, sweet and warmly spiced and can be enjoyed sliced and buttered, along with a wedge of cheese, or with fruit jam, or warmed up and hot custard poured over for a classic dessert. We are a plant-based family so our smiddy dumpling is egg and dairy-free but we promise you won't be able to tell the difference!
Our egg and dairy-free smiddy dumpling tastes the same as ordinary smiddy dumpling so is ideal for everyone who loves delicious traditional home-baking.
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Origins Of Smiddy Dumpling
There is not much information available regarding the smiddy dumpling which is similar to a sultana cake or sultana fruit loaf cake. Maw Broon's Cookbook, which contains a smiddy dumpling recipe, does not have any details of its origin. The book does state that the smiddy dumpling is easier to prepare compared to other dumplings which we assume they are referring to the more complicated Scottish clootie dumpling which is wrapped in a cloth or cloot and boiled for a few hours.
The word 'smiddy' is a Scottish word for 'smithy' which refers to someone who works as a blacksmith. A blacksmith crafts items out of metal using fire and a hammer so it is possible that the smiddy dumpling has historical relevance with Scottish blacksmiths. The smiddy dumpling would have been a tasty tummy-filling snack for hard working Scottish blacksmiths similar to what the Welsh bakestone cakes [Welsh cakes] were for Welsh coalminers.
It is a custom in Scotland to have a family buffet spread on Hogmanay with tasty traditional bakes such as ground rice cake or madeira cake, fruit cake or Christmas cake, shortbread biscuits, sandwiches, crisps and other nibbles, during the lead up to the New Year Bells at midnight. Sultana cake is also a popular choice for the buffet and our smiddy dumpling is an ideal sultana cake replacement.
The Broon's Smiddy Dumpling
The Broons was first published in 1936, and it has become an iconic part of Scottish popular culture. The cartoon strip is written in a mix of English and Scots dialect and the comic revolves around the Broon family, who live in a fictional Scottish town. The family is large and includes the parents Pa and Ma Broon along with their eight children, and their grandpa Broon. The Broons are a close-knit, working-class family, and the stories often features themes of family values, Scottish culture, humour in everyday life, and the trials and tribulations of a large Scottish family.
As well as the annual book albums, there are a few Broons family cookbooks including The Maw Broons Cookbook [2007] which is a collection of traditional, classic Scottish recipes. Our smiddy dumpling recipe is adapted from a recipe contained within the Maw Broon's Cookbook.
Our Vegan Scottish Smiddy Dumpling is a slice of tasty tradition. Perfect for the festive season, Hogmanay, New Years Day, Robert Burns Supper, or St Andrews Day meal.
Egg and dairy-free smiddy dumpling
However, we have made a few changes as Maw Broon's recipe contains eggs and butter so we have adapted the recipe to be dairy and egg-free, so that more people can enjoy the traditional smiddy dumpling.
Traditional smiddy dumpling's, including Maw Broon's recipe, boil the sultanas, fat, baking soda, sugar, mixed spice powder, and sugar in water for a few minutes before mixing through eggs and flour. Omitting the quick boil of the ingredients did not result in a dry cake as our smiddy dumpling turned out perfectly moist.
The Broons recipe uses self-raising flour as well as plain flour. For our recipe we wanted to make it easier so we do not boil the ingredients and we only use plain flour and we choose to use baking powder instead of the baking soda. The Broons recipe does not state which type of sugar to use so we decided to use soft brown sugar as brown sugar always tastes delicious in fruit cakes. Additionally, we choose to add ground cinnamon to the recipe for extra flavour.
A slice of this smiddy dumpling is perfect for a festive or Hogmanay buffet or afternoon tea. It's also ideal for a Robert Burns Supper or St Andrew's Day meal. Its especially tasty with a dollop of fruit jam or butter, and some people even like it with a wedge of cheese! Of course, there are vegan options of cheese and butter available.
How To Prepare
This smiddy dumpling is very easy to prepare as the ingredients are simply mixed together with a mixing spoon, added to a loaf pan, and baked.
Step 1: Add the plain flour, baking powder, brown sugar, mixed spice, cinnamon, sultanas (golden raisins), and margarine to a mixing bowl and mix.
Step 2: Add the water and stir.
Step 3: Scoop the dumpling mixture into a prepared loaf pan and level flat the surface.
Step 4: Bake for 70-90 minutes until risen, firm, and golden brown.
Recipe Notes
Storage
Smiddy dumpling can be stored wrapped in baking or parchment paper and a second layer of kitchen foil for up to 4-5 days, probably a few days longer. Store the wrapped cake in a cake or biscuit tin or food container.
Or freeze the cake for 3-4 months. You can freeze the entire smiddy dumpling or slice it into portions and wrap each slice. Freezing slices makes it so much easier to just pull out one or two servings at a time.
Reheating
You can freshen up slices of smiddy dumpling by toasting on a hot plate such as a panini hotplate or a fry pan/skillet, or in a toaster machine. Or place slices in a warm oven until heated through. Serve spread with some vegan butter or margarine or fruit jam, or enjoy as a dessert with hot custard or a drizzle of vegan cream. A slice of toasted smiddy dumpling is delicious served along with a vegan cooked breakfast.
More traditional Christmas recipes - made vegan
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Scottish Smiddy Dumpling [Vegan]
Equipment
- 1 Ib loaf pan
- greaseproof/baking paper lining or a paper loaf pan case (may not be necessary depending on the type of your loaf pan)
- Mixing bowl
Ingredients
- 300 grams plain flour [or all-purpose flour, sieved]
- 100 grams vegan butter [or baking margarine such as Stork baking spread, or your usual baking fat] [remove the butter from the refrigerator before using so that it can come to room temperature]
- 160 grams light brown sugar
- 300 grams sultanas [or raisins]
- 2 ½ teaspoons baking powder
- 2 teaspoons mixed spice powder [or replace with pumpkin spice or apple spice powder]
- 1 teaspoon ground cinnamon
- 250 millilitres water
Instructions
Preheat the oven to 130 Fan, 150 Celsius, 300 Fahrenheit, Gas 2.
- Prepare the loaf pan by greasing it with butter or margarine and lining it with baking paper.
- Sift the flour and baking powder into a mixing bowl. Add the sugar, sultanas, vegan butter, cinnamon and mixed spice, and give it all a good mix with a mixing spoon.
- Pour in the water and mix until everything is combined.
- Scoop the dumpling into the loaf pan and level the top.
- Bake for 70-90 minutes on the middle oven rung. Exact times will depend on your oven. My fan oven took 70 minutes to bake the sultana cake. Check for doneness between 60-70 minutes. Dumpling is ready when it is risen, golden and a skewer or similar comes out clean when popped into the middle of the cake.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Cup measurements for the flour are before sifting through a sieve.
- Smiddy dumpling can be stored wrapped in parchment/baking paper and a second layer of kitchen foil for up to 4-5 days, likely a few days longer. Pop into a covered container. If preferred the smiddy dumpling can be placed, wrapped and stored in the fridge.
- Staler slices of dumpling can be refreshed by toasting on a dry hot plate such as a panini hotplate or a dry fry pan/skillet. Add a pat of vegan butter to the pan if liked. Toast until nicely warmed through.
- Or place slices in a warm oven just until heated through. Spread some vegan butter or margarine over to melt or serve with hot custard or a drizzle of vegan cream.
- A slice of toasted smiddy dumpling is delicious served along with a vegan cooked breakfast.
- To freeze smiddy dumpling wrap well and place in the freezer for 3-4 months. Unwrap before defrosting (not in the fridge) to room temperature.
Nutrition
Comments
Prepared our Vegan Scottish Smiddy Dumpling? We would love to know how you got on with the recipe so do drop us a comment below and click the star ratings. It's very much appreciated. Thanks so much! Love Jacq x
HighlandKnitwits4 says
Smiddy dumpling is so delicious....made in Sunday and cut today for Burns Night....tastes so like the old clootie dumpling my Granny made when I was growing up...just custard to make for delicious pud...thank you for recipe 😊
Jacq says
Aww thanks for the lovely comment! So happy you love the smiddy dumpling and it brought back lovely memories. Hope you had a great Robert Burns Supper!