Ingredients with Measurements:
- 1 cup self-raising flour
- 1 cup breadcrumbs
- 1 cup suet
- 1 cup sugar
- 1 cup currants
- 1 cup raisins
- 1 cup sultanas
- 1 cup chopped mixed peel
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp baking powder
- 2 eggs
- 1/2 cup milk
- 1/2 cup golden syrup
- Pinch of salt
Special equipment needed:
- Large pot with lid
- Muslin cloth
- String
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, breadcrumbs, suet, sugar, currants, raisins, sultanas, mixed peel, cinnamon, ginger, nutmeg, baking powder, and salt.
2. In a separate bowl, beat the eggs and mix in the milk and golden syrup.
3. Add the wet ingredients to the dry ingredients and mix well to form a thick batter.
4. Cut a large square of muslin cloth and place it in a bowl of boiling water to sterilize.
5. Remove the muslin cloth from the water and wring out the excess water.
6. Lay the cloth flat on a work surface and sprinkle it with flour.
7. Spoon the batter onto the center of the cloth and gather the edges of the cloth together to form a ball.
8. Tie the cloth securely with string, leaving enough string to create a handle for lifting the dumpling in and out of the pot.
9. Fill a large pot with water and bring it to a boil.
10. Carefully lower the dumpling into the pot using the string handle.
11. Cover the pot with a lid and simmer the dumpling for 3-4 hours, topping up the water as necessary to keep the dumpling covered.
12. Once cooked, remove the dumpling from the pot and carefully cut away the muslin cloth.
13. Serve the dumpling hot with custard or cream.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
Simmering temperature for the pot of water.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 545
Fat: 24g
Carbohydrates: 81g
Protein: 6g
Fiber: 3g
Sugar: 52g
Sodium: 115mg
Substitutions for ingredients:
- Instead of suet, you can use butter or vegetable shortening.
- You can use any combination of dried fruit that you prefer.
- If you don't have golden syrup, you can use honey or molasses.
Variations:
- You can add chopped nuts or grated apple to the batter for extra texture and flavor.
- You can substitute some of the flour with oatmeal for a heartier texture.
- You can add a splash of whisky or brandy to the batter for a boozy twist.
Tips and tricks:
- Make sure the muslin cloth is well-floured to prevent the batter from sticking.
- Keep an eye on the water level in the pot and top up as necessary to prevent the dumpling from drying out.
- You can test if the dumpling is cooked by inserting a skewer into the center - if it comes out clean, the dumpling is ready.
Storage instructions:
Store any leftover dumpling in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the dumpling, wrap it in foil and place it in a preheated oven at 350°F for 20-30 minutes, or until heated through.
Presentation ideas:
Serve the dumpling on a large platter with a drizzle of custard or cream.
Garnishes:
Sprinkle the dumpling with a dusting of powdered sugar or a handful of chopped nuts.
Pairings:
Serve the dumpling with a hot cup of tea or coffee.
Suggested side dishes:
The dumpling is a hearty dessert on its own, but you could serve it with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the dumpling is too dry, add a splash of milk to the batter.
- If the dumpling is too wet, add a bit more flour to the batter.
Food safety advice:
Make sure the dumpling is cooked all the way through to avoid any risk of foodborne illness.
Food history:
The Dunbarra Clootie Dumpling is a traditional Scottish dessert that dates back to the 17th century. It was traditionally made on special occasions such as Hogmanay (New Year's Eve) and Burns Night (celebrating the life and works of Scottish poet Robert Burns).
Flavor profiles:
The Dunbarra Clootie Dumpling is a rich and fruity dessert with warm spices and a moist, dense texture.
Serving suggestions:
Serve the dumpling hot with a dollop of whipped cream or a scoop of vanilla ice cream.
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Region: Scottish