Cloutie dumpling Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb self-raising flour
1 teacup of white breadcrumbs
1 teacup shredded suet
1 teacup sugar
1 tsp mixed spice
8 oz raisins
8 oz currants
1 grated apple
½ pint of milk
1 dsp (½ tbsp) treacle
NB: In more modern recipes the suet is sometimes substituted with vegetable shortening, butter, or even oil.
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Directions: |
Directions:Sift flour and spice together and mix with the sugar, breadcrumbs and dried fruit. Then add the suet. Dissolve the treacle in the milk and add this to the flour and other ingredients. Mix it into a dough.
Scald a pudding cloth, dust with flour and turn the mixture onto the cloth. Tie up securely leaving cloth slightly loose to allow the pudding to swell.
Place up-turned plate in a large pot with enough water to half cover the pudding. Allow the water to boil, then place the pudding in the pan, cover, and allow to boil gently for 3½ hours. The pudding must boil.
Remove from the pan and gently remove cloth. Dry off in a warm oven for 20 minutes. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:4 and half hours |
Personal
Notes: |
Personal
Notes: This is an old Scottish recipe passed down via my Granny Lizzie McNaught and my mum Betty Denney. It was originally included in a collection called 'Highland Hospitality' having been submitted by a Mrs A Hood.
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