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. 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!
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
300gramsplain flour[or all-purpose flour, sieved]
100gramsvegan 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]
160gramslight brown sugar
300gramssultanas[or raisins]
2 ½teaspoonsbaking powder
2teaspoonsmixed spice powder[or replace with pumpkin spice or apple spice powder]
1teaspoonground cinnamon
250millilitreswater
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.