A smiddy dumpling may be a curious name for what is essentially a baked sultana pudding cake similar in flavour to delicious fruit loafs or tea cakes, as well as the more well known Scottish clootie dumpling. Easy and simple to prepare, a slice is perfect for the festive season, Hogmanay (Scottish New Year) buffets, New Years and Robert Burns Day suppers. Or just whenever you fancy something tasty with your cup of tea or coffee.Serve with a dollop of your favourite fruit jam/jelly or a good helping of hot custard.
Course Afternoon tea, Dessert, pudding
Prep Time 10mins
Cook Time 1hr20mins
Total Time 1hr30mins
1 Ib loaf pan/tin
greaseproof/baking paper lining or a paper loaf pan case (may not be necessary depending on the type of your loaf pan)
300gramsplain flouror all-purpose flour, sieved. (weight/cup measurements are before sieving)
100gramsvegan butteror margarine
160gramssoft brown sugarlight brown or replace with caster/granulated sugar
300gramssultanasgolden raisins (or replace with raisins, currants, dried fruit mix)
2 ½teaspoonbaking powderbaking soda
2teaspoonsmixed spice powderor replace with pumpkin spice/apple spice powder or similar. Or 1 teaspoon of ginger powder and 1 teaspoon of ground nutmeg powder.
Preheat the oven to 130 Fan/ 150 Celsius/ 300 Fahrenheit/ Gas 2.
Prepare the loaf pan by greasing the inside and adding a layer of greaseproof/baking paper or a loaf pan paper insert. If you have a non-stick loaf pan this step may not be necessary.
Add the flour, baking powder/soda, sugar, sultanas, vegan butter, cinnamon and mixed spice to a bowl. Mix.
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.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Cup measurements for flour are taken 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.