Cloutie Dumpling Without Suet Recipe
Yield: 1 PuddingRecipe by luhu.jp
Ingredients:
** British Measurements **,
6 ounce: Butter or margarine,
12 ounce: Flour,
6 ounce: Sugar,
1 tsp: Baking powder,
1 tsp: Cinnamon,
1 tsp: Ground ginger,
1 lbs: Sultanas,
8 ounce: Currants,
1 tbsp: Treacle,
1 tbsp: Syrup,
2: Eggs, beaten
Milk as required,
Directions:
Mix the dry ingredients and rub in the batter. Add the fruits and stir
thoroughly. Into a well in the centre add the beaten eggs and the
syrup mixing into a stiff consistency with only a little milk.
Proceed as for the Traditional Cloutie Dumpling to boil the pudding.
This quantity will take a good 3 hours to finish.
Cloutie dumplings can be cooked in greased pudding bowls in the same
way as traditionally steamed puddings.
Left-over dumpling is sliced and fried with bacon and eggs for
breakfast -- hence its appearance in the butchers shops! ** 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
thoroughly. Into a well in the centre add the beaten eggs and the
syrup mixing into a stiff consistency with only a little milk.
Proceed as for the Traditional Cloutie Dumpling to boil the pudding.
This quantity will take a good 3 hours to finish.
Cloutie dumplings can be cooked in greased pudding bowls in the same
way as traditionally steamed puddings.
Left-over dumpling is sliced and fried with bacon and eggs for
breakfast -- hence its appearance in the butchers shops! ** 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