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Freezing Clootie Dumpling.

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Rabbit

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Jan 27, 2012, 11:52:27 AM1/27/12
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Anybody done that as per subject ?
I haven't had real Clootie Dumpling for years so a friend gave me some the
other day, rather a lot actually. I thoroughly enjoyed it but for the moment
I've had my fill so I'd like to freeze what's left for two reasons 1) Have
it with custard at a later date and 2 ) Have it fried the next time I fancy
a really unhealthy fry up. The latter might be ages away hence the freezing.
So I want to know how successful freezing will be for both scenarios.
TIA
--
Sandra
People will forget what you said.
People will forget what you did, but
People will never forget how you made them feel.


MCC

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Jan 27, 2012, 12:05:08 PM1/27/12
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Rabbit wrote:

> Anybody done that as per subject ?
> I haven't had real Clootie Dumpling for years so a friend gave me some the
> other day, rather a lot actually. I thoroughly enjoyed it but for the moment
> I've had my fill so I'd like to freeze what's left for two reasons 1) Have
> it with custard at a later date and 2 ) Have it fried the next time I fancy
> a really unhealthy fry up. The latter might be ages away hence the freezing.
> So I want to know how successful freezing will be for both scenarios.
> TIA

Google is your friend :-)
http://uktv.co.uk/food/thread/threadid/15000
Yes you can freeze clootie dumpling - I've done this quite succesfully with
both bought and home made ones. Freeze it in slices and it's ready to go
when you take it out. By the way - it's equally lovely as a pudding with
custard!!
--
MCC

griffin

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Jan 27, 2012, 12:34:59 PM1/27/12
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On 27/01/2012 16:52, Rabbit wrote:
> I haven't had real Clootie Dumpling for years



do they make this with the leftovers from the bits of the haggis they
don't use? is the wild haggis-clootie better than the farmed one ?
I was told the haggis was like the pig...can use every part of it bar
the squeal
so many questions and the haggis breeders are SO, SO secretive. took
years for them to admit to being responsible for the feral ones [the
ones that drove the minks out]
Message has been deleted

Oliver

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Jan 27, 2012, 1:18:42 PM1/27/12
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On 27/01/2012 16:52, Rabbit wrote:
> Anybody done that as per subject ?
> I haven't had real Clootie Dumpling for years so a friend gave me some the
> other day, rather a lot actually. I thoroughly enjoyed it but for the moment
> I've had my fill so I'd like to freeze what's left for two reasons 1) Have
> it with custard at a later date and 2 ) Have it fried the next time I fancy
> a really unhealthy fry up. The latter might be ages away hence the freezing.
> So I want to know how successful freezing will be for both scenarios.

Looking at the ingredients and cooking method I can't see any reason not
to freeze, preferable in slices/portions so you don't have to hack at a
frozen block when needed.

And a comment here agrees with me :-)

http://uktv.co.uk/food/thread/threadid/15000

--
Oliver

Rabbit

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Jan 27, 2012, 1:40:19 PM1/27/12
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"MCC" <mcc1...@gmx.co.uk> wrote in message
news:16h9unbn2q878$.7u38i86ckypo$.dlg@40tude.net...
> Rabbit wrote:
>
>> Anybody done that as per subject ?
>> I haven't had real Clootie Dumpling for years so a friend gave me some
>> the
>> other day, rather a lot actually. I thoroughly enjoyed it but for the
>> moment
>> I've had my fill so I'd like to freeze what's left for two reasons 1)
>> Have
>> it with custard at a later date and 2 ) Have it fried the next time I
>> fancy
>> a really unhealthy fry up. The latter might be ages away hence the
>> freezing.
>> So I want to know how successful freezing will be for both scenarios.
>> TIA
>
> Google is your friend :-)

Yebbut I also found nearly as many sites saying it lost it's texture after
freezing so I want to put it to the experts :-)

> http://uktv.co.uk/food/thread/threadid/15000
> Yes you can freeze clootie dumpling - I've done this quite succesfully
> with
> both bought and home made ones. Freeze it in slices and it's ready to go
> when you take it out. By the way - it's equally lovely as a pudding with
> custard!!

Ta

Rabbit

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Jan 27, 2012, 1:41:03 PM1/27/12
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"Oliver" <ofs...@blackyonder.co.uk> wrote in message
news:jfupq1$ofg$1...@dont-email.me...
Ta. I've waited a long while for this food I'll give it a go.

Oliver

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Jan 27, 2012, 3:12:44 PM1/27/12
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On 27/01/2012 18:40, Rabbit wrote:

> Yebbut I also found nearly as many sites saying it lost it's texture after
> freezing

For texture, I'd recommend defrosting before reheating, especially if
you're going to fry it. Probably much better to let it get back to room
temperature.

Recently I found a home-made Christmas cake in a tin in a cold spare
room. I tasted it - it was too dense and rubbery. Almost threw it out
but when left in the tin overnight in our kitchen it recovered its
texture and was really nice. From Christmas 2010 I should add :-)

--
Oliver

Peter Parry

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Jan 27, 2012, 5:23:34 PM1/27/12
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On Fri, 27 Jan 2012 16:52:27 -0000, "Rabbit" <Rabb...@Hotmail.com>
wrote:

>
>Anybody done that as per subject ?

Yes, many times. Works fine as long as you remember to wrap it well
and ideally defrost it overnight in the fridge rather than trying to
defrost it quickly which can alter the texture somewhat (still OK
with custard though).

Rabbit

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Jan 28, 2012, 5:40:25 AM1/28/12
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"Oliver" <ofs...@blackyonder.co.uk> wrote in message
news:jfv0fq$1s0$1...@dont-email.me...
Yes, I've heard of a rich cake lasting more or less forever :-)

Rabbit

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Jan 28, 2012, 5:41:29 AM1/28/12
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"Peter Parry" <pe...@wpp.ltd.uk> wrote in message
news:qp86i713c5sjgejkj...@4ax.com...
Thank you, it's good to know I can look forward to the treat again when I
feel like it and it will be OK :-)
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