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Cloutie Dumpling With Ginger Cream
Yield: 8 Servings
Ingredients and directions for this recipe
-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
-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.
See also:
Previous recipe Clouds Of Pineapple~
Next recipe Clove Brandy
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