The "cloutie" is a muslin cloth which is "scalded" and then covered in flour before the dumpling mixture is placed in it. This gives the pudding a glaze when "cooked" / boiled. The cloutie with the mixture is suspended in a large pan of boiling water but must not rest on the bottom of the pan. It can take as long as four or more hours to cook, but well worth the wait I can assure you.