Traditional Cloutie Dumpling Recipe
Yield: 1 PuddingRecipe by luhu.jp
Ingredients:
** British Measurements **,
3 ounce: Flour,
3 ounce: Breadcrumbs,
3 ounce: Suet, chopped
1 tsp: Ground cinnamon,
1/2 tsp: Ground ginger,
. or nutmeg if preferred,
2 ounce: Sultanas,
2 ounce: Currants,
2 ounce: Brown sugar,
1 tbsp: Syrup,
1/2 tsp: Bicarbonate of soda,
6 ounce: Freshly soured milk,
. or buttermilk,
Directions:
Mix all the ingredients to make a fairly soft butter. Dip a large
piece of cotton cloth into boiling water; wring it and dredge with
flour. Set the cloth into a basin and spoon in the batter. Draw up
the cloth evenly, leaving a space to allow the pudding to swell, and
tie tightly with string.
Put a plate into the bottom of the steaming pan and put the dumpling
onto this. Pour boiling water up to 3/4 the way up the dumpling and
simmer for 2 to 2 1/2 hours, adding more boiling water as required.
To serve the dumpling: remove from the boiling water and dip into cold
water for a second to prevent the dumpling sticking to the cloth. Put
the dumpling into a bowl and remove the string and open out the
cloth. Put a warmed plate over the top and invent. Remove the cloth
carefully and if necessary, dry off the dumpling in the oven. Dredge
with caster sugar and serve with hot custard. ** 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
piece of cotton cloth into boiling water; wring it and dredge with
flour. Set the cloth into a basin and spoon in the batter. Draw up
the cloth evenly, leaving a space to allow the pudding to swell, and
tie tightly with string.
Put a plate into the bottom of the steaming pan and put the dumpling
onto this. Pour boiling water up to 3/4 the way up the dumpling and
simmer for 2 to 2 1/2 hours, adding more boiling water as required.
To serve the dumpling: remove from the boiling water and dip into cold
water for a second to prevent the dumpling sticking to the cloth. Put
the dumpling into a bowl and remove the string and open out the
cloth. Put a warmed plate over the top and invent. Remove the cloth
carefully and if necessary, dry off the dumpling in the oven. Dredge
with caster sugar and serve with hot custard. ** 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