Cloutie dumpling with ginger cream
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Cloutie dumpling with ginger cream
  Ginger    Dumplings    Creams  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4804. Report a problem with this recipe.
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      Title: Cloutie dumpling with ginger cream
 Categories: Desserts
      Yield: 8 Servings
 
MMMMM------------------------THE DUMPLING-----------------------------
      1 lb Self-raising flour
      6 oz Fresh brown breadcrumbs
      4 oz Soft brown sugar
      1 ts Mixed spice
           A little extra cinnamon
      5 oz Vegetable fat or butter
      1 tb Black treacle
      2    Apples
           - cored, unpeeled, grated
      1    Carrot; grated
      8 oz Currants
      8 oz Sultanas
      1    Egg
    1/4 pt Milk
      1    18" sq. clean cotton sheet

MMMMM------------------------GINGER CREAM-----------------------------
      8 oz Crabbe's Green Ginger Wine
      3    Egg yolks
    1/4 pt Single cream
 
  Sieve the flour and mix it with the breadcrumbs, brown sugar and
  spices. Melt the butter or vegetable fat gently with the treacle.
  Mix the breadcrumbs, currants and sultanas.  Beat the egg and milk
  together and add to the dry ingredients, with the grated carrot and
  apple - use you hands. Add more milk if necessary to give a soft
  mixture which drops easily from the spoon.
  
  Put a square of cotton sheet in the pot of boiling water with an
  upturned plate on the bottom.  Take out the scalded cloth, spinkle it
  with flour and put in the dumpling.  Draw up the edges, and tie up
  firmly with white string, leaving enough room for the pudding to
  expand.  Lower the dumpling back into the boiling pan.  Keep water
  topped up.  Bring back to the boil. Boil steadily but gently for 4
  hours.  It can be longer but it shouldn't be less.
  
  Remove the dumpling and dip it staight in and out of cold water.
  Unwrap the dumpling on to a serving plate.  The skin will initially
  be white from the flour.  Put the dumpling on its plate in a very low
  oven to dry off for 20 minutes, when it will develop a fine, dark
  glossy skin.
  
  Meanwhile, make the ginger cream.  Beat the wine with the egg yolks
  over hot water until the mixture is thick, white and fluffy.  Stir in
  1/4 pint single cream.  Serve it in a pretty glass jug, with the hot
  pudding.
  
  The dumpling cuts wonderfully rich and dark.  Leftover slices are
  delicious fried in butter - lovely with cream for a special tea-time
  treat.
  




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Recipe ID 4804 (Apr 03, 2005)

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