Odd food recipe request with back story :)

[SaggyNaggy]

Many moons ago I travelled to Scotland and toured all over. In every one of the ten or so B&Bs I stayed they served a Full English breakfast, all of them except one
They served a Scottish Breakfast with square sausage, Bacon, egg, beans and the subject of this post.

Does anyone have a recipe for proper Scottish Breakfast Fruit Pudding?
I keep googling and finding Clootie Dumplings and other things but no Fruit Pudding Suasage style, fried lightly etc.

Many thanks.

Lass My dad used to cook black pudding every Sunday, he told me when I was wee what it was and I'm now 36 and I still haven't tasted it

It really doesn't taste of blood !

Food researcher here, i thought I solved it: 2 fruit puddings are listed in the index of my 1920-something edition of The Glasgow Cookery Book.

But alas, they are desserts with fresh fruit, not the steamed pudding with dried fruit you are thinking of.

My 1930s Scottish rural Womens Institute cookbook has nothing.

I suspect any sort of pudding steamed in a cloth would do. Someone further up said their mum fried leftover clootie dumpling.

Based on my modern commercial cooking experience, i theorise the traditional 'recipe' that so many butchers claim to make may actually just be commercial sized lumps of the same Malcolm Allen brand we can buy sliced in the grocery. Notice how neither the butcher or grocery ever has anything but the full sized slice you would get from the widest part in the middle of a single pudding? They are buying it in, or maybe buying the ready to steam batter in. (If anyone has actually noticed very different puddings at different shops/butchers/cafes then my theory is proved wrong.)

I was searching for fruit pudding recipes for myself and came across this post. I actually DID find one and joined mumsnet so I could post it here for anyone else that stumbles across this. I haven't made this as I just found it but it seems like the real deal. Hope this helps someone! Btw we currently buy ours online from West Coast Foods and I recommend it if you don't feel up to making the recipe below.
www.facebook.com/recipesfromtherange/posts/911101742260549:0

I'm lucky enough that my local butcher is West Coast Foods and their fruit pudding is excellent.

But clootie dumpling is a different beast. :(

Indeed though fried leftover clootie dumpling is delicious

Seconded!

1lb fillet of beef, 1 large onion, a dozen raisins, 1/4 lb stale bread, 1 egg, flour, salt and pepper. Put beef, onion and raisins through a mincer. Soak the bread in cold water. Squeeze out the water and add the bread to the meat with the seasoning, bind with the egg. Shape into balls and fry in hot fat. Serve with good boiling hot gravy.

1lb fillet of beef, 1 large onion, a dozen raisins, 1/4 lb stale bread, 1 egg, flour, salt and pepper. Put beef, onion and raisins through a mincer. Soak the bread in cold water. Squeeze out the water and add the bread to the meat with the seasoning, bind with the egg. Shape into balls and fry in hot fat. Serve with good boiling hot gravy.

1lb fillet of beef, 1 large onion, a dozen raisins, 1/4 lb stale bread, 1 egg, flour, salt and pepper. Put beef, onion and raisins through a mincer. Soak the bread in cold water. Squeeze out the water and add the bread to the meat with the seasoning, bind with the egg. Shape into balls and fry in hot fat. Serve with good boiling hot gravy.

I found it!!

Scottish Fruit Pudding
Fruit pudding is a Scottish invention. Unlike traditional pudding, Scottish fruit pudding looks more like a sausage than a bowl of pudding. That is because the way it is made is very different from traditional pudding. Fruit pudding combines the flavours of beef suet, brown sugar, and various fruits. Traditionally, fruit pudding sausages are sliced up, fried, and served for breakfast.
Ingredients
• 1 lb. shredded beef suet
• 1 lb. oatmeal
• 1 lb. white flour
• 4 medium onions
• 3 tsp brown sugar
• 6 oz. currants
• 6 oz. sultanas
• 6 oz. glace cherries
• 2 tsp grated orange peel
• 2 tsp grated lemon peel
• 1 tsp Jamaican pepper
• 2 tsp powdered cinnamon
• 1 fresh rosemary stem
• 1 tsp finely chopped sage
• 1/2 tsp salt
• 20 crushed black peppercorns
• 6 sausage casings
Method:

1. Toast the oatmeal in the oven and finely chop the onions.
2. Take a large bowl and mix the onions, flour and oatmeal with shredded beef suet, and all the fruit, herbs and spices.
3. Fill this sausage casings with the mix and seal them. It is easier if you soak the casings overnight in salt water.
4. Boil or steam the sausage at 75° C to 80° C before consumption. The time limit for boiling is based on the thickness of the sausage. Twenty-five full minutes is needed for every inch of thickness.
5. Once boiled, leave the sausage for 5 minutes, before putting it in cold water.

You can eat this sausage, whilst hot, as soon as it is boiled, or leave it to cool then slice before frying cooling. You may also store for later use, freezes well.

God i love this fried with ketchup

@JustCallMeKate

It's a mealy pudding recipe with sultanas added to it. My mum used to make it. Is this what you mean OP?

Christ that photo gave me the boak