Classic Scottish Recipes (Classic British Recipes) by Lloyd Evans Dyfed

Author:Lloyd Evans, Dyfed
Language: eng
Format: mobi
Publisher: Nemeton
Published: 2012-11-21T05:00:00+00:00

Cottage Dumpling

This is a very traditional style of steamed fruit pudding made with marmalade that’s a Burns night speciality.

Serves: 6 to 8

Ingredients:

225g (1/2 lb) plain flour

115g (1/4 lb) breadcrumbs

180g (6 oz) shredded beef suet

115g (1/4 lb) currants

225g (1/2 lb) pitted dates, finely chopped

1/4 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp mixed spice (pumpkin spice)

300ml (1 1/4 cups) marmalade

milk to bind

Method:

Combine the plain flour, breadcrumbs, suet, currants, dates, baking soda, ginger, cinnamon and mixed spice in a bowl. Heat the marmalade gently in a saucepan until liquid then work into the dry ingredients. Now add just enough milk to give you a soft dough.

Scald a pudding cloth in a pan of boiling water. Carefully wring dry, double over and dust with flour. Turn the dumping mix into the centre then bring the edges of the cloth together and tie securely with string.

Bring a large pan of water to a boil. Add the dumpling, ensuring you tie it to the handle of the pan so it does not sit on the pan’s bottom (otherwise it will catch and burn). Add a lid and boil for 3 1/2 hours, topping-up the water as needed.

When done, unwrap the pudding and serve hot with vanilla custard.

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