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
Transcribed cooking instructions as a concept can be tracked way back into distant history, in fact as far into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these ancient records were just simple hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. He also describes how the cooks of Roman times used a wide range of spices and herbs, including some familiar names like basil, mint and dill. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like coriander, parsley, and basil. These new foods and spices prompted a surge in manuscripts on cookery, the majority of which are kept safe in private libraries. When we get to the 20th century, cookery publications were greatly in demand due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Cloutie Dumpling With Ginger Cream recipe.
