Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup breadcrumbs
- 1 cup suet
- 1 cup brown sugar
- 1 cup mixed dried fruit (raisins, currants, sultanas)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup golden syrup
- 1/2 cup black treacle
- 1 clootie cloth (or a clean, white cotton cloth)
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Wooden spoon
- Kitchen twine
Step-by-step instructions:
1. In a mixing bowl, combine the flour, breadcrumbs, suet, brown sugar, mixed dried fruit, baking powder, cinnamon, ginger, nutmeg, and salt. Mix well.
2. In a separate bowl, beat the eggs and add the milk, golden syrup, and black treacle. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Prepare the clootie cloth by boiling it in water for 5 minutes, then wringing it out and dusting it with flour.
5. Spoon the mixture onto the center of the cloth, leaving enough room to tie it up.
6. Gather the edges of the cloth together and tie it up with kitchen twine, leaving enough room for the pudding to expand.
7. Fill a large pot with water and bring it to a boil. Carefully lower the pudding into the pot and cover it with a lid.
8. Reduce the heat to a simmer and cook for 3 hours, adding more water as needed to keep the pudding covered.
9. After 3 hours, carefully remove the pudding from the pot and let it cool for a few minutes.
10. Remove the cloth and transfer the pudding to a serving dish.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Simmering temperature
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 8g
Cholesterol: 70mg
Sodium: 290mg
Total carbohydrates: 70g
Dietary fiber: 3g
Sugars: 42g
Protein: 6g
Substitutions for ingredients:
- Instead of suet, you can use butter or vegetable shortening.
- Instead of golden syrup, you can use honey or maple syrup.
- Instead of black treacle, you can use molasses.
Variations:
- You can add chopped nuts or candied peel to the mixture for extra texture and flavor.
- You can substitute the mixed dried fruit with your favorite dried fruits, such as apricots, figs, or dates.
- You can add a splash of whisky or brandy to the mixture for a boozy twist.
Tips and tricks:
- Make sure to tie the clootie cloth tightly to prevent water from seeping in.
- You can make the pudding ahead of time and reheat it in the microwave or oven.
- Serve the pudding with custard, whipped cream, or ice cream.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the pudding for up to 3 months.
Reheating instructions:
- To reheat the pudding, wrap it in foil and place it in a preheated oven at 350°F for 20-30 minutes, or until heated through.
Presentation ideas:
- Dust the pudding with powdered sugar before serving.
- Serve the pudding with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Fresh berries
- Mint leaves
- Caramel sauce
Pairings:
- Hot tea
- Coffee
- Red wine
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed greens
Troubleshooting advice:
- If the pudding is too dry, add a splash of milk or water to the mixture.
- If the pudding is too wet, add more breadcrumbs or flour to the mixture.
Food safety advice:
- Make sure to cook the pudding thoroughly to prevent foodborne illness.
- Use a food thermometer to ensure that the pudding reaches an internal temperature of 160°F.
Food history:
- Clootie pudding is a traditional Scottish dessert that dates back to the 17th century. It was originally cooked in a cloth (or "clootie") over an open fire.
Flavor profiles:
- Sweet
- Spicy
- Fruity
Serving suggestions:
- Serve the pudding warm or cold.
- Cut the pudding into slices and serve on individual plates.
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Region: Scottish