Clootie dumpling??!
Answers: Does anyone have a recipe for Clootie Dumpling that doesnt have nuts in it??
this one doesnt
http://www.scottishrecipes.co.uk/clootie...
Clootie Dumpling
PREP TIME 20 Min
COOK TIME 3 Hrs 30 Min
READY IN 3 Hrs 50 Min
INGREDIENTS
* 4 cups self-rising flour
* 1 3/4 cups dried currants
* 1 2/3 cups raisins
* 1/4 pound shredded suet(See note at bottom)
* 1 cup dry bread crumbs
* 1 cup white sugar
* 1 egg, lightly beaten
* 1/2 cup milk
* 1 teaspoon mixed spice
* 1 teaspoon baking powder
* 1 pinch salt
* 1 tablespoon molasses
DIRECTIONS
1. Bring a large pot of water to boil.
2. Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
3. Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
4. Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.
Note: suet-Solid white fat around the kidneys of oxen and sheep, used in baking and frying.
Clootie Dumpling shouldn't have nuts in it anyway
nor candy peel if it does then it's christmas pud
s/r flour,suet,treacle,sultanas, raisins, ground mixed spice, ginger, cinnamon, sugar milk to bind
some people put bread crumbs in it others grated apple
I have been trying to collect as many dumpling recipes at present approx 27
Scottish Recipes
Clootie Dumpling Recipe
This is a traditional Scottish recipe for a hot pudding. Traditionally served at New Year it has became popular throughout the winter or colder months of the year. Sometimes spelt "cloutie" it is named after the cloth or "clout" that it is boiled in. This recipe has many variants and is often handed down from generation to generation.
Ingredients 4 oz wholemeal flour
6 oz fine brown breadcrumbs
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 oz beef suet, finely chopped (butter may be substituted)
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons black treacle
1 teaspoon ground cumin
4 oz sultanas
4 oz currants
2 eggs
1 large cooking apple
Juice and zest of one lemon
Fresh orange juice to mix
A square of cotton or linen cloth.
Method Boil the cloth for a few minutes and then spread it out on a table and quickly sprinkle with about a tablespoonful of wholemeal flour and tossing the flour to coat the main centre of the cloth quite thickly in order to minimise the mixture sticking to the cloth.
Now turn your attention to the actual mixture itself. Using a bowl, stir the treacle into the eggs and then place into the bowl with all the other ingredients. This should then be mixed to a firm consistency adding water as requried.
Place mixture in the centre of the cloth. Bring up the edges and tie with a string, leaving a little space in order to let the mixture expand. Hold the tied ends and pat the cloth into a round shape. Place the pudding into a pot of boiling water, which should come to approximately halfway or two thrids up the side of the pot (with the bag placed inside). Cover and simmer gently for 4 hours topping up wiht water as required.
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 wire tray and untie, covering with a plate and reverse it peeling the cloth as you do so. Then place the pudding into a hot oven to dry off the skin.