Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup oatmeal
- 1 cup currants
- 1 cup raisins
- 1 cup sultanas
- 1 cup brown sugar
- 1 cup milk
- 1 cup suet
- 2 eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 clootie (cloth)
Special equipment needed:
- Large pot
- Clootie (cloth)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, oatmeal, currants, raisins, sultanas, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
2. In a separate bowl, whisk together the milk and eggs.
3. Add the milk and egg mixture to the dry ingredients and mix until well combined.
4. Stir in the suet until evenly distributed throughout the mixture.
5. Prepare the clootie by soaking it in boiling water for 10 minutes, then wring it out and dust it with flour.
6. Spoon the mixture into the center of the clootie, leaving enough room to tie it up.
7. Gather the edges of the clootie together and tie it tightly with kitchen twine.
8. Fill a large pot with enough water to cover the clootie and bring it to a boil.
9. Carefully lower the clootie into the pot and reduce the heat to a simmer.
10. Cover the pot and let the clootie simmer for 3 hours, making sure to turn it over every 30 minutes.
11. After 3 hours, remove the clootie from the pot and carefully untie it.
12. Preheat the oven to 350°F (175°C).
13. Transfer the clootie to a baking sheet and bake for 30 minutes, or until the top is golden brown.
14. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Boiling and simmering for cooking, and baking at 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 70g
Protein: 6g
Substitutions for ingredients:
- You can substitute the suet with butter or vegetable shortening.
- You can use any combination of dried fruits you prefer.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the mixture.
- Add a splash of whisky to the mixture for a Scottish twist.
- Serve with custard or whipped cream.
Tips and tricks:
- Make sure to wring out the clootie well before dusting it with flour to prevent the mixture from sticking.
- Turn the clootie over every 30 minutes while simmering to ensure even cooking.
- Let the clootie cool for 10 minutes before slicing to prevent it from falling apart.
Storage instructions:
Store any leftover clootie dumpling cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the clootie dumpling cake in the microwave or oven until warmed through.
Presentation ideas:
Serve the clootie dumpling cake on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust with powdered sugar and garnish with a sprig of fresh mint.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Serve with a side of roasted vegetables or mashed potatoes.
Troubleshooting advice:
- If the mixture is too dry, add a splash of milk until it reaches the desired consistency.
- If the clootie is sticking to the pot while simmering, add a little more flour to the outside of the clootie.
Food safety advice:
Make sure to cook the clootie dumpling cake until it reaches an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Clootie dumpling cake is a traditional Scottish dessert that dates back to the 16th century. It was originally made by wrapping a mixture of flour, oatmeal, and dried fruit in a cloth and boiling it in a pot of water.
Flavor profiles:
Clootie dumpling cake is a sweet and spicy dessert that is rich in dried fruit and warm spices like cinnamon, ginger, and nutmeg.
Serving suggestions:
Serve the clootie dumpling cake warm with a dollop of whipped cream or custard on top.
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Region: Scottish