Clootie Dumpling (3) Collection
Bill Dinning
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
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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
1/2 lb Currants
3/4 lb Raisins
1 Grated Cooking Apple
1 Grated (medium sized) Carrot
1 Teaspoon Mixed Spice
1 oz Warmed Black Treacle
1/2 tsp Salt
1/2 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!
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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!
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