Vegan Scottish Smiddy Dumpling

vegan smiddy dumpling baked and cooling on wire rack with tartan oven glove to side.

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

Cuisine Scottish

Prep Time 10 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 30 mins

Servings slices

Calories 335

Author Jacq

Equipment

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)
Mixing bowl

Ingredients

300 grams plain flour or all-purpose flour, sieved. (weight/cup measurements are before sieving)
100 grams vegan butter or margarine
160 grams soft brown sugar light brown or replace with caster/granulated sugar
300 grams sultanas golden raisins (or replace with raisins, currants, dried fruit mix)
2 ½ teaspoon baking powder baking soda
2 teaspoons mixed spice powder or replace with pumpkin spice/apple spice powder or similar. Or 1 teaspoon of ginger powder and 1 teaspoon of ground nutmeg powder.
1 teaspoon cinnamon powder
250 ml water

Metric - US Customary

Instructions

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.

Notes

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.

Nutrition