20th Century Cloutie Dumpling Recipe
Yield: 1 PuddingRecipe by luhu.jp
Ingredients:
** British Measurements **,
FOR THE MICROWAVE
2 ounce: Margarine,
4 ounce: Self-rising flour,
2 ounce: Sugar,
1/2 tsp: Cinnamon,
1/2 tsp: Nutmeg,
8 ounce: Dried fruits,
., (sultanas, currants,
. raisins),
2 tsp: Syrup,
1: Egg, beaten
Milk as required,
Directions:
Use an electric blender to "rub" in the margarine with the flour and
sugar and spices. Tip into a large bowl and mix in the dried fruits.
Into a well in the centre add the syrup and the beaten egg. Work in
with a wooden spoon, picking up all the dry ingredients. The mixture
should be quite wet. If not add 2 tsps of milk.
Lightly grease a 2 pint microwave pudding bowl; a plastic one is
best. Fill the bowl to about, or just over 3/4 full. Cover with
Microwave Clear Wrap very loosely, pull it up to a peak to allow the
pudding to expand.
Put the dumpling into a microwave at Mark 8 for about 5 minutes,
turning after half time if the machine does not have a turntable.
Take off the plastic, rest for a minute or so, and then cook for a
further 1 to 2 minutes on High. The top should appear dry and the
sides should have just "pulled away." (Times are for a 700 watt
microwave -- adjust the times to suit your machine.)
Now comes the advantage of a plastic dish. The dumpling is still
cooking! Roll the pudding dish so that air circulates round the sides
of the dumpling. Jolt it lightly so that air gets under the bottom of
the dumpling. Allowing air to get to the dumpling will halt the
cooking process earlier and allow the dumpling to come loose easily.
It also provides a close approximation of the "skin" which forms over
the traditional pudding. Turn the dumpling on to a wire rack.
It is important to note the microwaved dumpling will "crumble" more
readily than its slowly steamed counterpart. But the modern Scots
housewife is also likely to be crumbling round the edges -- holding
down a job and ancient Scots traditions both at the same time is
nobodys idea of fun. If Cloutie Dumpling appears at Hogmanay in your
house, guests will be so impressed, none should be left for breakfast
next morning! If the whisky was good, no-one will want breakfast! **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair
Source from luhu.jp
sugar and spices. Tip into a large bowl and mix in the dried fruits.
Into a well in the centre add the syrup and the beaten egg. Work in
with a wooden spoon, picking up all the dry ingredients. The mixture
should be quite wet. If not add 2 tsps of milk.
Lightly grease a 2 pint microwave pudding bowl; a plastic one is
best. Fill the bowl to about, or just over 3/4 full. Cover with
Microwave Clear Wrap very loosely, pull it up to a peak to allow the
pudding to expand.
Put the dumpling into a microwave at Mark 8 for about 5 minutes,
turning after half time if the machine does not have a turntable.
Take off the plastic, rest for a minute or so, and then cook for a
further 1 to 2 minutes on High. The top should appear dry and the
sides should have just "pulled away." (Times are for a 700 watt
microwave -- adjust the times to suit your machine.)
Now comes the advantage of a plastic dish. The dumpling is still
cooking! Roll the pudding dish so that air circulates round the sides
of the dumpling. Jolt it lightly so that air gets under the bottom of
the dumpling. Allowing air to get to the dumpling will halt the
cooking process earlier and allow the dumpling to come loose easily.
It also provides a close approximation of the "skin" which forms over
the traditional pudding. Turn the dumpling on to a wire rack.
It is important to note the microwaved dumpling will "crumble" more
readily than its slowly steamed counterpart. But the modern Scots
housewife is also likely to be crumbling round the edges -- holding
down a job and ancient Scots traditions both at the same time is
nobodys idea of fun. If Cloutie Dumpling appears at Hogmanay in your
house, guests will be so impressed, none should be left for breakfast
next morning! If the whisky was good, no-one will want breakfast! **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair
Source from luhu.jp