SCOTTISH DUMPLING CAKE
Make and share this Scottish Dumpling Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease an empty 2 lb. coffee can and set aside.
- Mix dry ingredients together.
- Beat together Crisco and egg; add to dry ingredients. Then add milk and mix well. Add raisins.
- Put into well greased coffee can. Cover with wax paper and tie with string. Cover with foil and tie again.
- Place in pan of simmering water (deep enough to cover can 3/4 of the way to the top).
- Simmer for 3 1/2 hours, replacing water as necessary.
- Cool 15 minutes. Run a knife down sides of can to slide cake onto plate.
Nutrition Facts : Calories 467, Fat 16.8, SaturatedFat 5.5, Cholesterol 32.8, Sodium 534.9, Carbohydrate 74.6, Fiber 2.7, Sugar 42.9, Protein 7.6
CLOOTIE DUMPLING RECIPE
A Clootie Dumpling is a Scottish dessert traditionally made of dried fruit, spices, oatmeal or breadcrumbs, flour, and beef suet. It's boiled in a cloth, called a "cloot", hence the name. Cooking a Clootie Dumpling means filling your home with an amazing spicy aroma, surpassed only by the delicious taste once it's ready to eat!
Provided by Phil & Sonja
Categories Sweet Recipes
Time 3h45m
Number Of Ingredients 14
Steps:
- Take a large mixing bowl and add the flour, oatmeal, suet or butter, sugar, spices, currants, sultanas/raisins, baking powder, bicarb and treacle.
- Next, add the treacle and the eggs and mix together slowly. It will start to form a large sticky ball, and you may want to get your hands in now to help it come together!
- You can add a little milk if the mixture seems dry. We usually add between 75-150ml so only do a small amount at a time.
- Take your Clootie Dumpling cloth or "Cloot" and put it in the colander in the sink. Pour boiling hot water over the cloot, covering it thoroughly.
- Wait for it to cool enough to handle and squeeze out any excess water and place the cloth on a clean surface.
- Once your cloot is laid out sprinkle the entire surface of your cloot with a thin and even layer of flour. You can shake off any excess carefully into the sink. Your aim, once the cloot is tightly tied, is to have the floured cloot touch the whole surface of the dumpling, transferring the flour from the cloth to the pudding.
- Take your ball-shaped dumpling and gently place it in the centre of the cloot.
- Cut a long piece of string, roughly half a metre in length.
- Draw up the corners and edges of the cloth together to the top of the dumpling.
- Take your string and tie your cloth's edges and corners together tightly roughly in the centre of the length of string, leaving a little space between the top of the dumpling and your knot to allow the pudding to expand.
- Place a small plate upside down in the base of your pot, this should be able to withstand heat.
- Lift your newly tied clootie dumpling and carefully place it into your pot.
- Tie the dumpling to any panhandles on either side using the excess string.
- Tip boiling water around your dumpling until the dumpling is submerged up to the knot. Your dumpling may float a little, this is perfectly fine.
- Place the lid of your pan on at a slight angle allowing for steam to escape and set the heat to keep the water gently simmering.
- Leave to simmer for 3 hours. The water level should cover your dumpling at all times so do add more boiling water to make sure it's completely covered if required.
- Once your dumpling is cooked take your colander and place it in your sink. Carefully take your dumpling out of the pot and place it in the colander allowing any excess water to drain off. Make sure you don't move the cloth from the surface of the dumpling at this stage as you may rip the skin.
- Preheat your oven to 180°C or 356°F, approx gas mark 4.
- Once drained pick the dumpling up by the knot (carefully as it'll be hot) and place on a large chopping board or clean heat proof surface.
- Using a sharp knife or scissors and cut the string at the top of the cloot.
- Very carefully peel back the cloot from the dumpling. it is crucial at this stage that you don't remove the skin formed by the flour. We used the back of a spoon to help keep the skin attached.
- Once the cloot is removed, place your dumpling on your baking tray knot side down and pop it into your oven for 5 -10mins or until the skin has darkened. Don't be tempted to leave it in too long as this can dry out the dumpling.
- Serve with custard or cream!
Nutrition Facts : Calories 728 calories, Carbohydrate 108 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 29 grams fat, Fiber 5 grams fiber, Protein 12 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 159 grams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CLOOTIE DUMPLING
My Grandmother's recipe and she would have been 100!
Provided by Jill Barrett
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 3h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil.
- Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
- Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
- Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 124.6 g, Cholesterol 34.1 mg, Fat 15.8 g, Fiber 5.1 g, Protein 11.2 g, SaturatedFat 8.1 g, Sodium 959.6 mg, Sugar 49.3 g
SCOTTISH DUMPLING LOAF
Make and share this Scottish Dumpling Loaf recipe from Food.com.
Provided by BrendaM
Categories Quick Breads
Time 1h15m
Yield 2 1lb. loaf
Number Of Ingredients 11
Steps:
- Put all ingredients except flour, baking soda and eggs, into a pot and bring to a boil.
- Let cool.
- Into a large bowl, put 2 cups of all purpose flour, and 1 tsp of baking soda.
- Add cooled mixture and mix well.
- Beat two eggs and add to mixture.
- Line 2- 1 lb loaf pans with parchment paper (or you can use a 2 lb. loaf pan) and divide the mixture between the two pans (or put it all in the one 2 lb. pan) Preheat oven to 350 degrees.
- Bake for 1 hour on middle shelf.
- (Since all ovens are different, I usually check after about 3/4 of an hour. Insert a skewer in the middle of the loaf to see if it comes out clean).
Nutrition Facts : Calories 1783.7, Fat 52.9, SaturatedFat 31.1, Cholesterol 333.4, Sodium 1047.8, Carbohydrate 317, Fiber 12.5, Sugar 198, Protein 25.6
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