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January 2019

Desserts Recipes

Desserts Recipes

Baked Apples with Apricot and Walnut Filling

Baked Apples with Apricot and Walnut Filling Recipe
1/4 c Apricots dried, firmly packed, chopped 1/4 c Walnuts chopped 1/4 c Light brown sugar packed ...

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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
322 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Cloutie Dumpling with Ginger Cream recipe  PDF   Desserts recipes RSS   Thumsb up

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