Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

March 2019

Desserts Recipes

Fruits Recipes

Rosy Rhubarb Sherbet

Rosy Rhubarb Sherbet Recipe
4 c Rhubarb finely chopped 1 c Sugar 1 ts Grated orange peel 1/2 c Orange juice 1/2 c Corn syr...

read more

Cloutie Dumpling with Ginger Cream Recipe

Cloutie Dumpling with Ginger Cream recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cloutie Dumpling with Ginger Cream recipe  PDF


THE DUMPLING 1 lb Self raising flour
6 oz Fresh brown breadcrumbs
4 oz Soft brown sugar
1 ts Mi ed spice
A little e tra cinnamon 5 oz Vegetable fat or butter
1 tb Black treacle
2 Apples
cored, unpeeled, grated 1 Carrot grated
8 oz Currants
8 oz Sultanas
1 Egg
1/4 pt Milk
1 18 sq. clean cotton sheet
GINGER CREAM 8 oz Crabbe's Green Ginger Wine
3 Egg yolks
1/4 pt Single cream
Sieve the flour and mi it with the breadcrumbs, brown sugar and spices. Melt the butter or vegetable fat gently with the treacle. Mi the breadcrumbs, currants and sultanas. Beat the egg and milk together and add to the dry ingredients, with the grated carrot and apple use you hands. Add more milk if necessary to give a soft mi ture which drops easily from the spoon. Put a square of cotton sheet in the pot of boiling water with an upturned plate on the bottom. Take out the scalded cloth, spinkle it with flour and put in the dumpling. Draw up the edges, and tie up firmly with white string, leaving enough room for the pudding to e pand. Lower the dumpling back into the boiling pan. Keep water topped up. Bring back to the boil. Boil steadily but gently for 4 hours. It can be longer but it shouldn't be less. Remove the dumpling and dip it staight in and out of cold water. Unwrap the dumpling on to a serving plate. The skin will initially be white from the flour. Put the dumpling on its plate in a very low oven to dry off for 20 minutes, when it will develop a fine, dark glossy skin. Meanwhile, make the ginger cream. Beat the wine with the egg yolks over hot water until the mi ture is thick, white and fluffy. Stir in 1/4 pint single cream. Serve it in a pretty glass jug, with the hot
pudding. The dumpling cuts wonderfully rich and dark. Leftover slices are delicious fried in butter lovely with cream for a special tea time treat.

Cloutie Dumpling with Ginger Cream recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
294 people have voted
Last Reviewed on 2019-03-23



Saturday, Mar 23 2019 Download & Print Cloutie Dumpling with Ginger Cream recipe  PDF   Desserts recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Easy Lamb Creole Gumbo From Tony Burke

New Cooking Recipes

Super Fudge
Super Fudge Recipe


2 c Firmly packed brown sugar 1 c Sugar 1 c Non dairy liquid cream Substitute 1/2 c Butter or margarine 2 c Marshmallow creme 1 1/2 c Semisweet chocolate Finely chopped 1 1/2 c Butterscotch coating Finely chopped 2 c Chopped nuts 1 t Vanilla Unusual, delicious fudge, requiring a minimum of beating. Combine brown sugar, sugar, cream substitute, and butter in a large saucepan. Cook to 234 degrees F.. Remove from heat, let bubbles subside. Add marshmallow cream, semisweet chocolate and butterscotch coating. Stir until well blended. Stir in nuts and vanilla. Pat into...

Cooking Magazines: Super bowl Recipes » March 2019   Super bowl recipes RSS   New

Dish Of The Day

Tofu Mayonnaise

Tofu Mayonnaise Recipe
15 oz Soft tofu 6 tb Yogurt plain, nonfat vegans could use soya milk yogurt 3 tb Vinegar 2 ts Di...
read more

Category: » Vegan Recipes

View more dishes

>