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    Scottish - Clootie Dumpling


    Source of Recipe


    wwr

    Recipe Introduction


    The "clootie" in the name of this classic Scottish dessert refers to
    the "cloot," or cloth it is boiled in. It is often served with a
    custard sauce, but is also great just with a dusting of powdered
    sugar.

    List of Ingredients




    Scottish - Clootie Dumpling

    3 cups (750 ml) all-purpose flour plus additional for dusting
    1 cup (250 ml) sugar
    1 tsp (5 ml) baking powder
    1 tsp (5 ml) ground cinnamon
    1 tsp (5 ml) ground ginger
    6 oz (1 1/2 sticks, 165 g) cold butter cut into small pieces
    1 1/2 cups (375 ml) golden raisins (sultanas)
    3/4 cup (180 ml) dried currants or raisins
    2 Tbs (30 ml) molasses (treacle)
    2 eggs, beaten
    Grated zest of 1 orange or lemon
    About 1/2 cup (125 ml) milk

    Combine the dry ingredients in a mixing bowl. Cut the butter into
    the dry ingredients to form a crumbly mixture. Stir in the
    remaining ingredients, adding enough milk to make a stiff batter.
    Dip a clean cotton dish towel into boiling water and dust liberally
    on one side with flour. Place the batter in the center of the cloth
    and tie the corners together around the batter, leaving a little
    room for expansion - be sure to use a towel large enough to
    completely surround the batter, and use kitchen twine to help tie it
    shut if desired. Place the cloth on top of a trivet or inverted pie
    plate in a large pot and cover with water. Bring to a boil, reduce
    the heat, cover the pot, and boil gently for 3 hours, adding more
    water as needed to keep the pudding completely submerged. Remove
    the cloth from the water and allow to drain and cool before removing
    from the cloth and placing on a serving platter.
    Serves 6 to 8.

    Recipe




 

 

 


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