Ingredients
THE DUMPLING
1 lb self-raising flour
6 oz fresh brown breadcrumbs
4 oz soft brown sugar
1 tsp mixed spice
1 a little extra cinnamon
5 oz vegetable fat or butter
1 tbsp black treacle
2 apples cored, unpeeled, grated
1 carrot, grated
8 oz currants
8 oz sultanas
1 egg
1/4 pt milk
1 18 sq. clean cotton sheet
GINGER CREAM
8 oz crabbe's green ginger wine
3 egg yolks
1/4 pt single cream
Directions
Sieve the flour and mix it with the breadcrumbs, brown sugar and
spices. Melt the butter or vegetable fat gently with the treacle. Mix
the breadcrumbs, currants and sultanas. Beat the egg and milk
together and add to the dry ingredients, with the grated carrot and
apple - use you hands. Add more milk if necessary to give a soft
mixture which drops easily from the spoon. Put a square of cotton
sheet in the pot of boiling water with an upturned plate on the
bottom. Take out the scalded cloth, spinkle it with flour and put in
the dumpling. Draw up the edges, and tie up firmly with white string,
leaving enough room for the pudding to expand. Lower the dumpling
back into the boiling pan. Keep water topped up. Bring back to the
boil. Boil steadily but gently for 4 hours. It can be longer but it
shouldn't be less. Remove the dumpling and dip it staight in and out
of cold water. Unwrap the dumpling on to a serving plate. The skin
will initially be white from the flour. Put the dumpling on its plate
in a very low oven to dry off for 20 minutes, when it will develop a
fine, dark glossy skin. Meanwhile, make the ginger cream. Beat the
wine with the egg yolks over hot water until the mixture is thick,
white and fluffy. Stir in 1/4 pint single cream. Serve it in a pretty
glass jug, with the hot pudding. The dumpling cuts wonderfully rich
and dark. Leftover slices are delicious fried in butter - lovely with
cream for a special tea-time treat.
Servings: 8 servings
Cloutie Dumpling With Ginger Cream Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to read the history of meal recipes back into distant history, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, these, early recipes were just simple hieroglyphic instructions for preparing meals.
Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including many that are still in use today such as basil, fennel and parsley. In the 15th century, the Crusaders brought back a variety of foods and spices from the holy lands, such as parsley, basil and rosemary. These new herbs and spices prompted an eruption in manuscripts on cooking, many of which are kept safe in academic collections. When we get to the 1900s, recipe publications were greatly in demand as a result of better eduction, people having more free time and having more money to spend. |
We hope you enjoy this Cloutie Dumpling With Ginger Cream recipe.
