|
|
|
 |
|
|
Scottish Clootie Dumpling
|
 |
|
10oz plain flour
5 oz suet
6 oz dark brown sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
8 oz sultanas
1/2 pint of milk (Approximately)
6 oz currants
1 tsp cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon mixed spice
1/4 teaspoon salt
pinch of pepper
square of muslin or clean cotton tea towel (as thin as possible) for cooking
|
Mix all the ingredients together with the milk, until a fairly soft consistency. Scald (steep in boiling water)the pudding cloth. Squeeze out water when cooled. Spread out the cloth and dredge fairly thickly with extra flour. (This puts a skin on the dumpling.) Spread cloth in a large bowl. Pour mixture on to cloth. Draw the corners together evenly, and tie with string, allowing room for the dumpling to cook. Place an old plate in a pan. Put dumpling on to plate and cover with boiling water. Simmer for 2 hours, adding more water when necessary. Turn out carefully on to a hot ashet. Serve with custard sauce.
|
 |
Preparation Time: |
Serves: 6 |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Jinny
Cyprus |
|
|
|
|
| This recipe has been viewed 12054 times. |
|
|
|
