CLOOTIE DUMPLING RECIPE | BBC GOOD FOOD
This traditional steamed Scottish pudding is made with dried fruit and spices. Enjoy on Burns night with a wee dram and custard or ice cream to serve
Provided by Sara Buenfeld
Categories Dessert
Total Time 3 hours 55 minutes
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 499 calories, FatContent 21 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 1.17 milligram of sodium
GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE: HOW TO MAKE IT
I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Total Time 03 hours 05 minutes
Prep Time 20 minutes
Cook Time 02 hours 45 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer until chicken is tender, 45-60 minutes. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid, 18-20 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 333 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 1447mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 22g protein.
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Calories 493 calories per serving
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