By Electra Learning
To Celebrate Burns Night on the 25th January, Electra’s Beth and Heather share some of their Family Favourite Scottish recipes each day this week.
The first one up is Heather’s Mum’s Clootie Dumpling…
HEATHER’S MUM’S CLOOTIE DUMPLING
(our family favourite – frequently requested instead of birthday cake!)
4 ounces self-raising flour with a pinch of salt
1 level tablespoon cinnamon
3 ounces sugar
4 ounces mixed dried fruit
4 ounces fine breadcrumbs
4 ounces butter or margarine, melted
1 large egg, beaten
A little milk
1 ½ pints boiling water with lemon
- Grease a 1 ½ pint pudding basin. If you don’t have a pudding basin, use a heavy weight pyrex bowl.
Line with greaseproof paper to cover.
- Pour boiling water with lemon into a pressure cooker. Add a trivet (perhaps an upturned saucer or small side plate). Switch it into a low heat to boil.
- Sieve the flour, salt, cinnamon. Take out 1 tablespoon of the mixture and toss the dried fruit in it.
- Stir in the sugar, fruit, breadcrumbs, melted butter, beaten egg and sufficient milk to give a soft dropping consistency.
- Pour into greased, lined pudding basin. Ensure pudding basin is fully sealed.
If you do not have a pudding basin with lid, cover the bowl with thick layer tinfoil. You may wish to use some string to be able to lift the bowl back out of the pressure cooker once it is done.
- Steam for 3 hours in the boiling water. If using a pressure cooker, steam for 15 minutes. 40 minutes at 5lb pressure.