Клути дамплинг" (Cloutie dumpling) Шотландский рождественский пудинг

Обычно отваривают около 3,5 чаов (предварительно завернуть и завязать тесто в ткань   хорошо посыпанной мукой, ставят в кастрюлю с кипящей водой на тарелку)

Рецепт есть в док.фильме

Великобритания Джейми

 

как завернуть.

Clootie Dumpling

Ingredients

• 55 g sugar
• 110 g self-rising flour
• 1 t mixed spice
• 55 g suet 
• 110 g dried mixed fruit (the recipe actually calls for 55 g sultanas & 55 g currants--our dried fruit mix included sultanas, seedless raisins, currants and mixed peel)
• 110 g milk to mix

1.  Mix all ingredients to a stiff consistency.  
2. Boil in a prepared pudding mould for 3 hours or pressure cook in a metal pudding mould for 30 minutes with the vent off, followed by 50 minutes at 15 psi.

 

 

Cloutie Dumpling

SCOTCH CLOOTIE DUMPLINGS

1 lb. self-rising flour
1 tea cup breadcrumbs
1 tea cup sugar
1 tea cup shredded suet
1/2 lb. of currants
3/4 lb. raisins
1 grated apple
1 teaspoonful mixed spice
1 tablespoon treacle (molasses)
1/4 teaspoonful salt
1/4 pint cold milk

Mix flour, sugar, breadcrumbs, suet, salt and spice. Add grated apple and fruit. Mix well. Add milk and treacle. Mix well until blended. Scald cloth, dust with flour, place mixture on cloth. Tie securely, leaving room for pudding to swell. Boil steadily for 3 to 4 hours. Remove cloth gently and dry off pudding in oven.

HELPFUL GUIDE

1. Make sure that cloth is well scalded and floured freely. A teacloth will do the job.
2. When tying the cloth be sure to leave enough room for pudding to swell.
3. Place a plate in the bottom of pan and rest the pudding on it after the water has been brought to the boil.
4. The water should be kept boiling all the time and should never be allowed to drop below half the depth of the pudding. It would be wise then to add boiling water about 45 minutes.

 

 

 

 

 

Серия сообщений "Рождественская выпечка":
Часть 1 - Рождественская выпечка - 2
Часть 2 - Schwerer Hefeteig Grundrezept für Stollen
...
Часть 32 - РОждественский Штоллен от Марты Стюар
Часть 33 - Пряничный домик
Часть 34 - Клути дамплинг" (Cloutie dumpling)
Часть 35 - Пирог Ecclefechan Tart
Часть 36 - Bethmännchen