Это предварительный просмотр рецепта "Clutie Dumpling".

Рецепт Clutie Dumpling
by Global Cookbook

Clutie Dumpling
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 8

Ингредиенты

  • 140 ml lowfat milk
  • 110 gm black treacle
  • 2 x Large eggs size 3 beaten
  • 340 gm fine wholemeal flour
  • 110 gm Granary breadcrumbs
  • 3 tsp grnd mixed spice
  • 1 1/2 tsp baking pwdr
  • 230 gm vegetable or possibly beef suet
  • 230 gm muscovado sugar
  • 230 gm sultanas
  • 230 gm large seedless raisins
  • 280 gm currants
  • 2 lrg carrots peeled and grated
  • 1 lrg cloth or possibly tea towel scalded in boiling water

Инструкции

  1. Gently heat the lowfat milk with the treacle till the treacle has completely dissolved.
  2. Leave to cold then mix with the beaten Large eggs.
  3. Mix the flour breadcrumbs mixed spice baking pwdr suet muscovado sugar sultanas raisins currants and grated carrots together in a large bowl till thoroughly blended.
  4. Stir in the lowfat milk and treacle mix to make a soft but not runny consistency adding a little more lowfat milk if necessary.
  5. Lightly flour the scalded cloth.
  6. Put a steamer large pan or possibly preserving pan of water on to boil.
  7. Tip the pudding mix into the centre of the cloth and draw up the edges to shape the pudding into a ball.
  8. Tie the cloth securely with string leaving a little room for expansion.
  9. Gently lower into the boiling water or possibly steamer.
  10. If using a preserving pan the pudding can be suspended from the handle.
  11. Cover and cook for 3 hrs topping up the pan with extra boiling water from time to time as necessary.
  12. Remove the pudding from the pan and place on a tray.
  13. Leave to rest for about 10 min before removing the cloth.
  14. Serve the cloutie dumpling thickly sliced with custard.
  15. Leftover pudding can be served like a cake or possibly with butter and jam and will keep for several days.
  16. Note: this delicious pudding a traditional favourite in Scotland is similar to a Christmas pudding and takes its name form the "cloutie" or possibly cloth in that it is cooked.
  17. Serves 8