B
Bill Dinning
Guest
Clootie Dumpling Clootie (Clothed) Dumpling Clootie Dumpling
(spiced fruit dumpling)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Clootie Dumpling Categories: Dessert, Scottish Yield:
4 servings
4 oz Flour: self-rising 2 oz White breadcrumbs 3 oz Suet;
shredded 2 oz Sultanas 2 oz Currants 2 oz Brown sugar; soft
1 Tbsp Golden syrup
1/2 oz Mixed spices 1 Egg; slightly beaten 4 oz Milk
Grease a 3 pint pudding basin. Mix all the dry ingredients
in a large bowl. Stir in the egg, syrup and milk to make a
soft consistency. Fill the basin with the mixture, leaving
plenty of room for the pudding to swell. Cover with a layer
of greaseproof paper buttered on both sides and cover and
seal with kitchen foil. Place on a heatproof plate in a
large saucepan. Fill the pan with water halfway up side of
the basin. Cover and simmer for 2 hours. Top up with boiling
water as necessary. Turn out onto a large plate. Serve with
warm syrup and whipped cream. Serves 4.
Favorite Scottish Recipes -- Johanna Mathie Posted by The
WEE Scot -- Paul MacGregor
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Clootie (Clothed) Dumpling Categories: Dessert Yield:
1 servings
1 lb Self Raising White Flour 1 Teacup of Breadcrumbs 1
Teacup of White Sugar 1 Teacup of Shredded Suet
2/2 lb Currants
3/4 lb Raisins 1 Grated Cooking Apple 1 Grated (medium
sized) Carrot 1 Teaspoon Mixed Spice 1 oz Warmed
Black Treacle
4/2 tsp Salt
5/2 pint Cold Milk ---Custard Sauce--- 1 pint Fresh Milk 2
Large Egg Yolks 1 oz Castor Sugar Fine cut strips Lemon
Rind -(Avoid the white pith as -it sours milk) Drop of
Vanilla Essence
You also need a square of lint free clean cotton cloth to
wrap the ingredients in. Over here we use a new drying cloth
purchased for that purpose.
Dumpling Mix Flour, Sugar, Breadcrumbs, Suet, Salt, Spice.
Add grated Carrot, Apple and Dried Fruit. Mix well with,
clean
, hands, then add Warmed treacle and the milk. Stir
well until blended.
Place the cloth in boiling water. Remove it and dust it with
flour. In case you didn't know - the very hot wet cloth and
flour makes a seal which prevents water, used later, getting
into the mix while cooking.
Place the mixture onto the middle of the cloth. Get hold
of opposite corners and tie securely leaving room for the
dumpling to swell. Place it, knotted end up, in a large
pan of rapidly boiling water. Boils steadily for around
three and a half hours. When cooked unwrap it gently -
careful, it'll be hot! Place the dumpling in a hot oven
for 10 minutes to dry the outside. Eat while it's hot (the
way I like
it), or leave it to go cold and eat it like cake.
Custard Sauce Warm -don't boil - the milk with the lemon
rind. Let it stand for a few minutes to extract the lemon
flavour. Mix egg yolks and sugar to a liquid. Remove
Lemon strips and pour the warm milk sloooowly over the
Egg mix. Strain this mix into a pan previously rinsed
with COLD water. Cook gently, stirring like crazy, until
the mixture thickens to a real creamy consistency. DO NOT
BOIL!!!!! I find that if the pan is placed inside another
of hot water the sauce does not go lumpy on me! Pour the
Custard into a bowl and stir in a drop of vanilla. Serve
hot over the pudding - Or leave it to cool and eat it
that way. If you decide to let it cool then stir
frequently or a skin will form.
Please note!!!
All Measurements Are In English Not U.S. Conversion Table
Three quarters of a U.S cup = 1 English Teacup One and half
U.S teaspoons = 1 English teaspoon One U.S pint = 16 fluid
ozs. One English pint = 20 fluid ozs.
Just to make it more interesting, over here we are just
changing over to metric so 1/2 English pint became 2.8
decilitres & 1lb is now 453.5 grammes. Fun it aint!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Clootie Dumpling (spiced fruit dumpling) Categories:
Dessert Yield: 8 servings
4 oz Wholemeal flour 6 oz Fine brown breadcrumbs 4 oz Beef
suet, finely chopped -(butter may be substituted) 1 tsp
Baking powder 1 tsp Ground cinnamon 1 tsp Ground ginger 1
tsp Ground nutmeg 1 tsp Ground cumin 4 oz Sultanas 4 oz
Currants 2 Tbsp Black treacle 2 Eggs 1 Large cooking apple
Juice and zest of one lemon Fresh orange juice to mix A
square of cotton or linen cloth, about 22 inches square,
Boil the cloth for a few minutes and then spread it out on a
table (use tongs etc. to prevent burning yourself). quickly
sprinkle with about a tablespoonful of wholemeal flour and
toss the flour to coat the main centre of the cloth quite
thickly. Stir the treacle into the eggs and then place into
a bowl with all the other ingredients and mix to a stiff
consistency with a little water. Place in the centre of the
cloth. Bring up the edges and tie with a string, leaving a
little space for expansion due to the inclusion of the
baking powder. Hold the tied ends and pat the cloth into a
round shape. Place the pudding into a pot of boiling water,
which should come halfway up the side. Cover and simmer
gently for 4 hours. Occasionally check and top up the water
if necessary. Once the pudding is cooked plunge it into cold
water for about one minute to release it from the cloth.
Remove the pudding to a bowl and untie, cover with a plate
and reverse it. Peel off the cloth and place the pudding
into a hot oven to dry off the skin Serve hot with any
accompaniment to like (custard, brandy butter etc.). Any left-
over Clootie dumpling may be sliced and fried, alternatively
wrap in foil and re-heat in an oven (if re-heating in a
microwave oven do not wrap in foil).
NB. If this dumpling is being made for Christmas or New Year
a few silver coins can be added to the mixture (wrapped
in foil) for the children to find but be careful when
serving to young children!
MMMMM
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
(spiced fruit dumpling)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Clootie Dumpling Categories: Dessert, Scottish Yield:
4 servings
4 oz Flour: self-rising 2 oz White breadcrumbs 3 oz Suet;
shredded 2 oz Sultanas 2 oz Currants 2 oz Brown sugar; soft
1 Tbsp Golden syrup
1/2 oz Mixed spices 1 Egg; slightly beaten 4 oz Milk
Grease a 3 pint pudding basin. Mix all the dry ingredients
in a large bowl. Stir in the egg, syrup and milk to make a
soft consistency. Fill the basin with the mixture, leaving
plenty of room for the pudding to swell. Cover with a layer
of greaseproof paper buttered on both sides and cover and
seal with kitchen foil. Place on a heatproof plate in a
large saucepan. Fill the pan with water halfway up side of
the basin. Cover and simmer for 2 hours. Top up with boiling
water as necessary. Turn out onto a large plate. Serve with
warm syrup and whipped cream. Serves 4.
Favorite Scottish Recipes -- Johanna Mathie Posted by The
WEE Scot -- Paul MacGregor
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Clootie (Clothed) Dumpling Categories: Dessert Yield:
1 servings
1 lb Self Raising White Flour 1 Teacup of Breadcrumbs 1
Teacup of White Sugar 1 Teacup of Shredded Suet
2/2 lb Currants
3/4 lb Raisins 1 Grated Cooking Apple 1 Grated (medium
sized) Carrot 1 Teaspoon Mixed Spice 1 oz Warmed
Black Treacle
4/2 tsp Salt
5/2 pint Cold Milk ---Custard Sauce--- 1 pint Fresh Milk 2
Large Egg Yolks 1 oz Castor Sugar Fine cut strips Lemon
Rind -(Avoid the white pith as -it sours milk) Drop of
Vanilla Essence
You also need a square of lint free clean cotton cloth to
wrap the ingredients in. Over here we use a new drying cloth
purchased for that purpose.
Dumpling Mix Flour, Sugar, Breadcrumbs, Suet, Salt, Spice.
Add grated Carrot, Apple and Dried Fruit. Mix well with,
clean
, hands, then add Warmed treacle and the milk. Stirwell until blended.
Place the cloth in boiling water. Remove it and dust it with
flour. In case you didn't know - the very hot wet cloth and
flour makes a seal which prevents water, used later, getting
into the mix while cooking.
Place the mixture onto the middle of the cloth. Get hold
of opposite corners and tie securely leaving room for the
dumpling to swell. Place it, knotted end up, in a large
pan of rapidly boiling water. Boils steadily for around
three and a half hours. When cooked unwrap it gently -
careful, it'll be hot! Place the dumpling in a hot oven
for 10 minutes to dry the outside. Eat while it's hot (the
way I like
it), or leave it to go cold and eat it like cake.
Custard Sauce Warm -don't boil - the milk with the lemon
rind. Let it stand for a few minutes to extract the lemon
flavour. Mix egg yolks and sugar to a liquid. Remove
Lemon strips and pour the warm milk sloooowly over the
Egg mix. Strain this mix into a pan previously rinsed
with COLD water. Cook gently, stirring like crazy, until
the mixture thickens to a real creamy consistency. DO NOT
BOIL!!!!! I find that if the pan is placed inside another
of hot water the sauce does not go lumpy on me! Pour the
Custard into a bowl and stir in a drop of vanilla. Serve
hot over the pudding - Or leave it to cool and eat it
that way. If you decide to let it cool then stir
frequently or a skin will form.
Please note!!!
All Measurements Are In English Not U.S. Conversion Table
Three quarters of a U.S cup = 1 English Teacup One and half
U.S teaspoons = 1 English teaspoon One U.S pint = 16 fluid
ozs. One English pint = 20 fluid ozs.
Just to make it more interesting, over here we are just
changing over to metric so 1/2 English pint became 2.8
decilitres & 1lb is now 453.5 grammes. Fun it aint!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Clootie Dumpling (spiced fruit dumpling) Categories:
Dessert Yield: 8 servings
4 oz Wholemeal flour 6 oz Fine brown breadcrumbs 4 oz Beef
suet, finely chopped -(butter may be substituted) 1 tsp
Baking powder 1 tsp Ground cinnamon 1 tsp Ground ginger 1
tsp Ground nutmeg 1 tsp Ground cumin 4 oz Sultanas 4 oz
Currants 2 Tbsp Black treacle 2 Eggs 1 Large cooking apple
Juice and zest of one lemon Fresh orange juice to mix A
square of cotton or linen cloth, about 22 inches square,
Boil the cloth for a few minutes and then spread it out on a
table (use tongs etc. to prevent burning yourself). quickly
sprinkle with about a tablespoonful of wholemeal flour and
toss the flour to coat the main centre of the cloth quite
thickly. Stir the treacle into the eggs and then place into
a bowl with all the other ingredients and mix to a stiff
consistency with a little water. Place in the centre of the
cloth. Bring up the edges and tie with a string, leaving a
little space for expansion due to the inclusion of the
baking powder. Hold the tied ends and pat the cloth into a
round shape. Place the pudding into a pot of boiling water,
which should come halfway up the side. Cover and simmer
gently for 4 hours. Occasionally check and top up the water
if necessary. Once the pudding is cooked plunge it into cold
water for about one minute to release it from the cloth.
Remove the pudding to a bowl and untie, cover with a plate
and reverse it. Peel off the cloth and place the pudding
into a hot oven to dry off the skin Serve hot with any
accompaniment to like (custard, brandy butter etc.). Any left-
over Clootie dumpling may be sliced and fried, alternatively
wrap in foil and re-heat in an oven (if re-heating in a
microwave oven do not wrap in foil).
NB. If this dumpling is being made for Christmas or New Year
a few silver coins can be added to the mixture (wrapped
in foil) for the children to find but be careful when
serving to young children!
MMMMM
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/