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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Christmas Mince Pies

Christmas Mince Pies
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300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven - today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
Christmas Mince Pies
Print Recipe
300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven - today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
Ingredients
Servings:
Instructions
  1. To make pastry, pre-heat oven 180 C (Gas no.5). Grease bun tray.
  2. In a bowl, rub flour and sugar with butter until it resembles breadcrumbs.
  3. Using a small palette knife, mix in egg yolk, and sufficient cold water to make a soft pliable dough
  4. Chill for 20mins if possible before rolling.
  5. Turn out onto a floured surface, and roll out. Cut into rounds, using 2 fluted cutters, one slightly smaller than the other, to make an equal number of mince pie bases and lids.
  6. Place the larger circles into the greased bun tray and add a teaspoon of filling to each. Brush a little milk on edges and place on lids. Press gently.
  7. Brush lightly with milk and bake for approx 15 mins to thoroughly heat the filling to cook pastry until golden.
  8. Transfer pies to a cooling tray and dredge with caster sugar.
Recipe Notes

recipe: wendy barrie

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