My Granny’s Cloutie Dumpling

My Granny's Cloutie Dumpling
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A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
My Granny's Cloutie Dumpling
Print Recipe
A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
Instructions
  1. Scald a linen tea towel with boiling water. Ring out and lay on a surface. Sprinkle liberally with flour.
  2. Place all dry ingredients in a large mixing bowl and combine.
  3. Stir in apple, eggs with sufficient milk to mix to a dropping consistency.
  4. Pile the mixture in the centre of the prepared tea towel and gather up the edges.
  5. Tie into a bundle with natural string, allowing enough room for the mixture to expand.
  6. Place an inverted plate inside the bottom of a large pan and place the dumpling on this. Add sufficient boiling water to come about three quarters of the way up the dumpling.
  7. Simmer gently for 3 1/2 – 4 hours, topping up water as necessary.
  8. To turn out, heat an ovenproof plate. Remove dumpling from pan and untie. Turn out onto warm plate and place in a cool oven (130 C/Gas No1) for a few minutes to dry off.
  9. Dust with caster sugar and serve with whipped cream.
Recipe Notes
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Strawberry Shortcake

Strawberry Shortcake
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Servings
6
Servings
6
Strawberry Shortcake
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Make a syllabub with the whipped cream, gently whipping in the liqueur with a balloon whisk – it will take a fair bit if you do it gently and carefully.
  2. Fill a piping bag with a star nozzle.
  3. When the shortbread is cooled, pipe the syllabub onto each slice and top with strawberry.
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Homemade Custard

Homemade Custard
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Servings Prep Time
6 5 mins
Cook Time
5 mins
Servings Prep Time
6 5 mins
Cook Time
5 mins
Homemade Custard
Print Recipe
Servings Prep Time
6 5 mins
Cook Time
5 mins
Servings Prep Time
6 5 mins
Cook Time
5 mins
Instructions
  1. To make custard, heat cream in a pan to scalding temperature
  2. Meanwhile whisk remaining ingredients together with a balloon whisk
  3. Pour piping hot cream over egg mix, whisking all the time.
  4. Once smooth and beginning to thicken, return custard to pan on a very low heat and whisk until you feel it start to thicken further. At that point quickly pour custard back into your bowl and keep whisking again to prevent over-cooking of eggs. It should be the consistency of thick cream. Set aside to cool.
  5. Any leftover will be fine until the next day if stored covered in the fridge.
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Scotch Trifle

Scotch Trifle
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Servings Prep Time
6 40 mins
Cook Time
10 mins
Servings Prep Time
6 40 mins
Cook Time
10 mins
Scotch Trifle
Print Recipe
Servings Prep Time
6 40 mins
Cook Time
10 mins
Servings Prep Time
6 40 mins
Cook Time
10 mins
Ingredients
Servings:
Instructions
  1. Cut sponge in slices and place the spirals around the inside of a glass serving bowl, with a slightly thicker layer of sponge in the base – use individual serving dishes as I have done if wished. Drizzle liqueur over the sponges. Spoon the fruit on top, distributing evenly throughout the dish. Drizzle with any remaining juice. Spoon over cooled custard. Spoon on whipped cream and finish with flaked toasted almonds.
Recipe Notes

Any leftover custard will be fine the next day if stored covered in the fridge.

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Forth Flotilla

Forth Flotilla
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Forth Flotilla
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Instructions
  1. Whisk egg whites until thick and white. The peaks should stand up.
  2. Add sugar gradually, whisking all the time with electric beaters, until all the sugar incorporated. It will be glossy now.
  3. Pipe meringues in desired shapes onto a baking sheet lined with baking parchment.
  4. Bake at 140 – 150 C. Turn heat to lower temperature if they are browning too quickly.
  5. When they feel dry to the touch (about 45mins-1hr depending on size) switch off oven and leave them to dry out for at least another hour in oven, ideally overnight – I like to make meringues in evening then switch off oven for the night!
  6. Remove tray from oven. Ensure they are cold before decorating with whipped cream and raspberries.
Recipe Notes

Use a colourful paper napkin with a cocktail stick to create sails if wished. Unfilled meringues can be made in advance and will keep for at least a week in an airtight tin.

recipe, photo & styling: wendy barrie

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Laprig Apple Cheesecake

Laprig Apple Cheesecake
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Servings
6-8
Servings
6-8
Laprig Apple Cheesecake
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Servings
6-8
Servings
6-8
Instructions
  1. Crush the shortbread in a mortar and pestle and place in a bowl.
  2. Melt the chocolate in a pyrex bowl over a pan of hot water. Once melted pour over shortbread and stir together to coat all the crumbs.
  3. Line a 7inch flan ring with a loose bottom – alternatively one can place a layer in the base of ramekins and make individual portions. Place in fridge to chill.
  4. Meanwhile whip cream to soft peak and blend in condensed milk.
  5. Using a spatula fold in the lemon and Laprig apple juice.
  6. As it starts to thicken, spoon into the chilled case and return to fridge to set.
  7. Decorate with apple and allow to reach room temperature before serving.
Recipe Notes

recipe, photo & styling: wendy barrie

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