Cloutie Dumpling With Ginger Cream

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Servings: 8 Difficulty: Advanced
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A traditional Scottish steamed fruit pudding with a glossy crust, served with rich ginger-infused cream.
Cloutie Dumpling With Ginger Cream recipe image
Cloutie Dumpling With Ginger Cream recipe image
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Cloutie Dumpling With Ginger Cream

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1281.9

Description

Cloutie dumpling is a beloved Scottish traditional dessert that brings the warmth of a wood-fired kitchen to your table. This dense, moist pudding is packed with grated apples and carrots, currants, and sultanas, bound together with self-raising flour and breadcrumbs. It is steamed in a cotton cloth for several hours, developing a distinctive dark, glossy skin that separates it from other puddings. The result is a rich, spiced treat with a tender crumb and deep fruit flavors. It is traditionally served warm with ginger cream, a luxurious blend of single cream, egg yolks, and crabbed green ginger wine. Perfect for festive gatherings, Sunday suppers, or as a comforting homemade gift, this recipe captures the essence of old-world baking. The leftovers fry beautifully in butter for a special tea-time indulgence.

Ingredients

Directions

  1. Preheat a large pot of water to a boil. Have an 18-inch square clean cotton cloth ready, scalded and drained.
  2. Sieve the self-raising flour into a large mixing bowl.
  3. Add the fresh brown breadcrumbs, soft brown sugar, mixed spice, currants, and sultanas to the flour.
  4. Grate the carrot and the unpeeled, cored apple directly into the bowl.
  5. Melt the vegetable fat or butter gently with the black treacle in a small saucepan, then stir into the dry ingredients.
  6. Beat the egg and milk together in a separate jug.
  7. Pour the egg mixture into the bowl and mix everything together with your hands until well combined.
  8. Add more milk if necessary to achieve a soft, sticky mixture that drops easily from a spoon.
  9. Place the scalded cotton cloth in the boiling water for a minute, then remove and sprinkle generously with flour.
  10. Place the dumpling mixture in the center of the floured cloth.
  11. Draw up the edges of the cloth and tie them firmly with white string, ensuring there is enough room for the pudding to expand during cooking.
  12. Lower the tied dumpling gently into the boiling water, ensuring it is fully submerged.
  13. Maintain a steady, gentle boil for 4 hours, topping up with boiling water as needed to keep the dumpling covered.
  14. After 4 hours, remove the dumpling and immediately dip it in and out of a bowl of cold water to tighten the cloth and stop cooking.
  15. Unwrap the dumpling carefully onto a serving plate. The skin will initially appear white from the flour.
  16. Place the unwrapped dumpling in a very low oven for 20 minutes to allow the skin to dry and develop a fine, dark glossy finish.
  17. Meanwhile, prepare the ginger cream by beating Crabbe's Green Ginger Wine with egg yolks over hot water until thick, white, and fluffy.
  18. Stir the single cream into the ginger wine mixture until smooth.
  19. Serve the hot dumpling with the ginger cream in a pretty glass jug.
  20. For leftovers, fry slices in butter and serve with additional cream.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1281.9kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 1015.3mg43%
Total Carbohydrate 301.4g101%
Dietary Fiber 14.7g59%
Sugars 182.7g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cloutie, dumpling, scottish, pudding, steamed, ginger, cream, apple, carrot, currants, sultanas, traditional, dessert, spiced, fruit, bread, vintage, comfort, homemade
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