Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Desserts Recipes

Baked Treats Recipes

Baker's Coconut Crust

Baker's Coconut Crust Recipe
2 tb Soft butter 1 pk (1 1/2 cups) Baker's Coconut Spread butter evenly in an 8 or 9 inch pie pan. S...

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
170 people have voted
Last Reviewed on 2018-09-24



Monday, Sep 24 2018 Download & Print Cloutie Dumpling with Ginger Cream recipe  PDF   Desserts recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Chicken Dumplings

New Cooking Recipes

Cocktail Cheese Balls
Cocktail Cheese Balls Recipe


8 oz Neufchatel cheese, softened 1/4 c Plain nonfat yogurt 4 oz Shredded reduced fat 40% less fat cheddar cheese 4 oz Shredded reduced fat Swiss cheese 2 ts Grated onion 2 ts Prepared horseradish 1 ts Country style Dijon Mustard 1/4 c Chopped fresh parsley Combine Nuefchatel cheese and yogurt in a large mi ing bowl beat at medium speed of an electric mi er until smooth. Add cheddar cheese and ne t 4 ingredients stir well. Cover and chill at least 1 hour. Shape cheese mi ture into a ball, and sprinkle with parsley. Press parsley gently into cheese ball. Wrap chees...

Cooking Magazines: Appetizer Recipes » September 2018   Appetizer recipes RSS   Thumsb up

Dish Of The Day

Mini Pate a Choux Fillings I

Mini Pate a Choux Fillings I Recipe
Martha Stewart Hors d' SMOKED SALMON MOUSE 8 oz Cr...
read more

Category: » Salmon Recipes

View more dishes

>