Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 cup suet
- 1 cup brown sugar
- 1 cup mixed dried fruit (raisins, currants, sultanas)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup whisky
Special equipment needed:
- A large pot with a lid
- A large piece of muslin cloth or cheesecloth
- Kitchen string
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, breadcrumbs, suet, brown sugar, mixed dried fruit, baking powder, cinnamon, ginger, nutmeg, and salt.
2. Add the beaten eggs, milk, and whisky to the dry ingredients and mix well.
3. Grease a large piece of muslin cloth or cheesecloth with butter and place it in a large pot.
4. Pour the pudding mixture into the cloth and tie it securely with kitchen string, leaving enough room for the pudding to expand.
5. Fill the pot with enough water to cover the pudding and bring it to a boil.
6. Reduce the heat to low and simmer the pudding for 3-4 hours, adding more water as needed to keep it covered.
7. Remove the pudding from the pot and let it cool for a few minutes before unwrapping it from the cloth.
8. Serve the pudding warm with custard or cream.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 60g
Protein: 6g
Sodium: 240mg
Sugar: 40g
Substitutions for ingredients:
- You can use vegetable suet instead of traditional suet.
- You can use any combination of dried fruit that you like.
Variations:
- You can add chopped nuts or candied peel to the pudding mixture.
- You can substitute rum or brandy for the whisky.
Tips and tricks:
- Make sure the pudding is securely tied in the cloth to prevent water from getting in.
- Check the water level frequently while simmering to prevent the pot from boiling dry.
- Serve the pudding warm with custard or cream.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, steam it for 1-2 hours or microwave it for a few minutes until heated through.
Presentation ideas:
Serve the pudding on a platter with a drizzle of custard or cream.
Garnishes:
Garnish with a sprinkle of cinnamon or a sprig of fresh mint.
Pairings:
Pair the pudding with a glass of whisky or a cup of tea.
Suggested side dishes:
Serve the pudding with a side of roasted vegetables or mashed potatoes.
Troubleshooting advice:
- If the pudding is too dry, add a little more milk to the mixture.
- If the pudding is too wet, add a little more flour or breadcrumbs.
Food safety advice:
Make sure the pudding is cooked through before serving to prevent foodborne illness.
Food history:
Clootie pudding is a traditional Scottish dessert that dates back to the 19th century. It was traditionally made by boiling the pudding in a cloth that had been used to make clothes.
Flavor profiles:
This pudding has a warm, spicy flavor with a hint of whisky.
Serving suggestions:
Serve the pudding as a dessert after a hearty Scottish meal.
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Region: Scottish