"Clootie dumpling is, let's face it, a much better name than spotted dick, but if you were fond of the latter at school, you'll probably enjoy this very similar, classic Scottish steamed pudding. Not too sweet and, thanks to the apple and carrot, lighter than it sounds, this is a proper winter dessert and the perfect end to a Burns supper, especially when served with custard or ice-cream."
"A note on the suet Though suet sounds heavy, its high melting point gives the dumpling dough a fluffy lightness. Fresh suet (the hard fat from around the kidneys, rather than generic beef fat) has the best flavour, but dry stuff, which also comes in vegetarian versions, will do fine. If using fresh, put it in the freezer while you prepare the rest."
Clootie dumpling is a classic Scottish steamed pudding that combines suet, flour, spices, sugar, breadcrumbs and dried fruit with grated apple and carrot for a lighter texture. Preparation takes about 20 minutes and steaming requires roughly 3 hours 15 minutes, yielding 8–10 servings. The recipe calls for fresh or dried suet, plain flour, mixed spice, ginger, allspice, nutmeg, brown sugar, fine breadcrumbs, oatmeal, currants, sultanas, orange or lemon zest, an egg, treacle and milk. A soaked smooth tea towel or cheesecloth and a large lidded saucepan are used for steaming. Fresh suet should be chilled before use.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]