Microwave Scottish Pudding Food

CLOOTIE DUMPLING

Steps:

• Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
• Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
• Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
• Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.

MICROWAVE CLOOTIE DUMPLING

Steps:

• Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle.
• Bring to a boil and simmer for 1 minute only; remove from the heat.
• Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry.
• Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets.
• Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap.
• Each microwave is different and, depending on size and power, you will have to use your own judgement.
• They are ready when a skewer comes out clean and feels firm on top.
• Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.

MICROWAVE SCOTTISH PUDDING

Steps:

• Put into a large pan, water, spice, cinnamon, fruit, sugar, margarine, treacle. Bring to a boil then simmer for 1 minute only. Stir in flour, soda, and eggs. Mix very well. Put the mixture into a pudding basin lined with enough cling wrap to go over the sides. Do not cover the mixture. Microwave for 6-9 minutes. When cooked, keep in wrap, or remove the wrap if you do not want the skin to form on the dumpling.

CLASSIC CRANACHAN

Steps:

• Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
• Allow the oatmeal to cool.
• Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
• Pour into tall glasses and chill for one hour or overnight before serving.

LAST-MINUTE CHRISTMAS PUDDING

Steps:

• Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. In a large bowl, stir the ingredients together, adding them one at a time in the order they are listed, until everything is completely mixed.
• Tip the pudding mix into the basin and cover with a circle of greaseproof paper. Place the pudding on a plate and microwave on Medium for 20-25 mins until cooked and an inserted skewer comes out clean. Leave to stand for 5 mins, then turn out and serve with brandy butter and cream.

SCOTTISH MEALY PUDDING

Steps:

• Mix all ingredients together in a bowl.
• Do not add water.
• Dip a cheesecloth in boiling water, and rub it well with flour.
• Put the mixture into the cloth and tie securely.
• Drop into boiling water but do not allow the water to come more than 2/3s up the pudding.
• Boil for 3 hours, replenishing water as it boils away.
• When cold, slice and fry with bacon or as an accompaniment to sausages, liver etc.

MICROWAVE SPONGE PUDDING

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
• Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.