Distinctive Catering
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Cloutie Dumpling

cloutie dumpling

CLOUTIE DUMPLING

  • 240 GM FLOUR
  • 90 GM BEEF SUET
  • 150 GM SULTANAS
  • 150 GM RAISINS
  • 60 GM CURRANTS
  • 120 GM SUGAR
  • 2 APPLES PEELED, CORED THEN GRATED
  • 1 T-SP BICARB
  • 1 TB-SP TREACLE
  • 1 TB-SP GOLDEN SYRUP
  • 1-TSP MIX SPICE
  • 1-TSP CINAMON
  • 1-TSP GINGER
  • MILK TO FORM A LOOSE BATTER (APPROXIMATELY 100ML)

METHOD

  1. MIX ALL INGREDIENTS TOGETHER THEN ADD THE MILK TO FORM A SMOOTH DOUGH.
  2. GREASE A LOAF TIN WITH A LITTLE BUTTER THEN COAT WELL WITH PLAIN FLOUR
  3. POUR IN THE DUMPLING MIX, CLING FILM REALLY WELL THEN STEAM FOR APPROXIMATELY 2 HOURS OR UNTIL A SKEWER COMES OUT OF THE CENTRE CLEAN.
  4. TURN OUT OF THE TIN WHEN COOKED AND LEAVE TO COOL OVER NIGHT UNCOVERED, THIS WILL HELP THE OUTER DUMPLING SKIN TO FORM.
  5. SPRINKLE SOME FRESH RASPBERRIES WITH CASTOR SUGAR AND DRAMBUIE AND ALLOW TO MACERATE FOR A FEW HOURS AT ROOM TEMPERATURE BEFORE SERVING.
  6. WARM A SLICE OF CLOUTIE DUMPLING IN A FRYING PAN WITH A LITTLE BROWN BUTTER, TOP WITH A SCOOP OF GOOD QUALITY DAIRY VANILLA ICECREAM, THEN SERVE WITH THE DRAMBUIE RASPBERRIES AND DUST WITH ICING SUGAR.

What we do

Event Catering
Venue Catering
Wedding Catering
Buffets
Corporate Catering
Canapes
Bespoke Menus
Seasonal Produce
Themed Evenings

Contacting us

Big Bite Catering Limited
67 Gowan Brae
Airdrie
Lanarkshire
Scotland
ML6 7RB
Tel: 01236 842972
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