Success with the clootie dumpling, but my god, the amount I have, its perhaps the size of a small turkey crown :o It will last us a week and a bit more as well. If anyone wants the receipe I will be pleased to put it on here.
I also managed to cut down on the sugar and fat content as well and it still tasts fine.
Annabel
12-10-08, 04:10 PM
hit us with it isis, i have no idea what clootie dumpling is!
does this help? :lol:
http://www.scottishrecipes.co.uk/clootiedumpling.htm
Oooh, yum :lol:
However did I miss that when I was up there? :rolleyes:
That is the book I have "A Cooks Tour of Scotland" ok will post it on here, but my receipe is different to the one on there.
Clootie Dumpling :chef:
From A cook's tour of Scotland by Sue Lawrence, with adjustments by Isis
Serves 12 (more like 24+)
450g/1 lb Self raising flour
200g/7 oz golden caster sugar (I used half sugar half sweeter)
1 level teaspoon ground cinnamon
1 heaped teaspoon mixed spice
125g/4 ˝ oz shredded suet (I used vegetarian suet)
450g/1 lb mixed dried fruit (sultanas, current, raisins) (I bought Tesco value pack of dried fruit)
˝ teaspoon bicarbonate of soda (well actually I have a confession, I could not find the soda, so used baking powder umm I wonder if that is why I have got so much of it:o)
a punch of salt
2 tablespoons black treacle
about 450 ml/16 fl oz full cream milk (I used skimmed milk)
Flour and caster sugar to sprinkle (I just used flour)
Mix the flour, sugar cinnamon, mixed spice, suet, dried fruit and soda together in a bowl. Add the salt, then drizzle over the treacle. Add enough milk to make a soft mixture of stiff yet dropping consistency.
Dip a pudding cloth/tea towel (I used a tea towel) into boiling water (I bunged boiling water in a bowel and soaked the tea towel while I made the dumpling) She used rubber gloves to squeeze out the towel, (by the time I had made the dumpling, it was cool enough to me to squeeze out by hand), lay towel on a board and sprinkle with a light dusting of flour and sugar (I just used flour).
Put the cloth over a large mixing bowel, and push the towel into the bowel so that it covers the side of the bowel, then put the mixture into the tea towel draw up the corners and tie securely with string (I could not find any sting;), so used an elastic band and double it over until it held the towel securely) .
Place the clootie on a heat proof plate at the bottom of a large pan, and top up with boiling water until it just about covers the pudding, bung the lid on and simmer gentle for 3 ˝ hours, check water level occasionally and top up if necessary.
About 15 mins before dumpling is done, bung on the over 180C/250 or gas 4 and warm an over proof plate. Using over gloves, lift the dumpling out of the pan and dip into a bowel of cold water for 10 seconds, again I used the washing up bowel (be warned its heavy, mine ended up the size of a small turkey crown:o) this will stop the skin sticking to the cloth. Remove from cold water and undo pudding (warning it will definitely look very soggy, don’t worry about this).
Invert the dumping onto the warmed plate and place in the oven for 10 – 15 mins, this will allow the clootie to dry out and produce a “skin” on it.
Once that is done, serve with custard/ice cream/cream or plain. What I have done is once it was cold I have stored it in the fridge with a cover of tin foil over it, did not know what else to do with it, and then just cut off slices as and when wanted and heat slices in the microwave for about 1 or 2 mins. Lovely :eatin: Although I do have a feeling that by the time we have eaten our way through it, I will never want to see a clootie again:lol:
Oh by the way the tea towel is knackered only good for making clootie in it now, so perhaps not your best one as I did. :rolleyes:
Hope you enjoy it. :D