How To make Clootie Dumpling
6 oz Plain flour
3 oz Shredded suet (usually
-available at your butcher) 3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 ts Ground cinnamon
1/2 ts Baking soda
3/4 c Buttermilk or sour milk
Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough milk to make a soft batter. Dip a pudding cloth (cheesecloth) into boiling water, sink it in a basin large enough to hold the batter. Dredge it lightly with flour and spoon in the batter. Draw the fullness of the cloth together evenly, then tie it tightly with string, but leave enough room for the dumpling to swell. Place a saucer or plate in the bottom of a large saucepan. Lift the dumpling into the pan. Pour in enough boiling water to cover. Simmer for a full 2 hours, then untie. Turn out carefully onto a hot serving dish. Dredge with castor sugar. Serve with hot custard sauce. Yields 4 to 6 servings. For the hot custard sauce, we usually use Byrd's Custard. If you have the availability of British goods in your area, they should have Byrd's custard. It comes in a large tin, like a container of powdered chocolate for chocolate milk. Just follow the directions to make a custard, only dilute it a little more to make it sauce-like. GSD
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Clootie Dumpling | Traditional Scottish recipe :)
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Welcome back to What’s For Tea. Today I made a traditional Scottish ’Clootie’ dumpling :) Which is basically a steamed fruit pudding cooked in a cloth or ‘cloot’. Lovely served with ice cream, cream or custard…or cold with a coffee.
Everything I used will be listed below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
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What I used - Serves 6-8
Dry ingredients:
75g (2.5 oz) Sugar
450g (15.8 oz) Dried sultanas - any dried vine fruits will do
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1 Teaspoon baking powder (or bicarbonate of soda)
250g (8.8 oz) Self raising flour - sieved
100g (3.5 oz) beef suet - use vegetarian suet if you prefer
Wet Ingredients:
3 Medium free range eggs
1 Grated red apple
150ml (5 floz) Whole milk
3 Tablespoons treacle or molasses (optional)
**You’ll also need a little plain flour for dusting your cloth**
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Scottish Clootie Dumpling Recipe | International Cake Recipe Series ep. 1
Scottish Clootie Dumpling Recipe | International Cake Series Ep 1
This is an old Scottish Recipe for Clootie Dumpling. I came across this recipe when we had a Scottish family coming over to our house and I talked a lot with her about cakes and baking. When I asked her what cakes she makes for special occasions she told me that she makes Clootie Dumpling. It was my first time hearing of it. She mentioned that she makes it traditionally for New Year's day and that the recipe is from her mother.
Don't be scared to try this recipe because it is actually quite easy and it turns out very well even if it is boiled.
Ingredients:
- 1lb (500g) self raising flour
- 4 oz (100g) mix of white&brown sugar
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1/4 lb (100-110g) suet
- 1 lb (500g) mixed dried fruit
- 2 tbsp treacle
- 500-600ml milk
All rights and ownership of this video reserved to Home Cooking Journey.
#scottishrecipe #clootiedumpling #recipe
Microwave Clootie Dumpling
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Recipe -
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Cozy Chicken & Dumplings
A classice take on an American comfort food staple.
Here is what you'll need!
COZY CHICKEN AND DUMPLINGS
Serves 6
INGREDIENTS
Soup
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
3 garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoons dried thyme
2 bay leaves
1 ½ frozen peas
4 tablespoons fresh minced parsley
Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ⅓ cups heavy cream
PREPARATION
In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
Add carrot and onion and cook until just tender, about 3 minutes.
Add garlic and stir for another minute.
Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
Ladle into bowl, giving 1-2 dumplings per serving.
Enjoy!
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Clootie Dumpling
...like Gran used to make... My darling wife took on the monumental task of replicating my Scottish gran's clootie dumpling. Did she succeed??? Wait for it!
Scot Scran - CLOOTIE DUMPLING
Dodie has a richt tasty idea for getting your whites whiter than white.
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