CHRISTMAS FRUIT DUMPLING IN THE MICROWAVE
A quick replacement for Christmas pudding that's lighter and very tasty
Provided by Groucho54
Time 25m
Yield Makes 1 large pudding
Number Of Ingredients 10
Steps:
- Put the water, fruit, fat and sugar in a large pan and slowly heat until all the sugar and fat has dissolved - Tip: you are only melting not cooking so don't let it get too hot..
- Sieve the next five ingredients into a large bowl and mix well to ensure an even spread of the spices.
- Add warm wet ingredients into the bowl of dry ingredients and add the two beaten eggs and mix well.
- Put into suitably sized microwaveable dish lined with cling film, but do not cover over the top with the cling film. I use a glass mixing bowl as the cooking dish to get a nice pudding shape. Place in microwave (timings for 900w) adjust timing for lower or higher power microwave
- Once cooked turn out onto a plate and remove cling film. Allow to cool. This can be sliced up and frozen in handy portions. It's great re-heated and then dry fried to get a tasty crust on it...
- The Scottish dish Clootie Dumpling is the basis for this updated recipe and they eat a slice of this dumpling with a cooked breakfast - naughty but delicious
CLOOTIE DUMPLING
My Grandmother's recipe and she would have been 100!
Provided by Jill Barrett
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 3h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil.
- Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
- Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
- Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 124.6 g, Cholesterol 34.1 mg, Fat 15.8 g, Fiber 5.1 g, Protein 11.2 g, SaturatedFat 8.1 g, Sodium 959.6 mg, Sugar 49.3 g
CLOOTIE DUMPLING RECIPE
A Clootie Dumpling is a Scottish dessert traditionally made of dried fruit, spices, oatmeal or breadcrumbs, flour, and beef suet. It's boiled in a cloth, called a "cloot", hence the name. Cooking a Clootie Dumpling means filling your home with an amazing spicy aroma, surpassed only by the delicious taste once it's ready to eat!
Provided by Phil & Sonja
Categories Sweet Recipes
Time 3h45m
Number Of Ingredients 14
Steps:
- Take a large mixing bowl and add the flour, oatmeal, suet or butter, sugar, spices, currants, sultanas/raisins, baking powder, bicarb and treacle.
- Next, add the treacle and the eggs and mix together slowly. It will start to form a large sticky ball, and you may want to get your hands in now to help it come together!
- You can add a little milk if the mixture seems dry. We usually add between 75-150ml so only do a small amount at a time.
- Take your Clootie Dumpling cloth or "Cloot" and put it in the colander in the sink. Pour boiling hot water over the cloot, covering it thoroughly.
- Wait for it to cool enough to handle and squeeze out any excess water and place the cloth on a clean surface.
- Once your cloot is laid out sprinkle the entire surface of your cloot with a thin and even layer of flour. You can shake off any excess carefully into the sink. Your aim, once the cloot is tightly tied, is to have the floured cloot touch the whole surface of the dumpling, transferring the flour from the cloth to the pudding.
- Take your ball-shaped dumpling and gently place it in the centre of the cloot.
- Cut a long piece of string, roughly half a metre in length.
- Draw up the corners and edges of the cloth together to the top of the dumpling.
- Take your string and tie your cloth's edges and corners together tightly roughly in the centre of the length of string, leaving a little space between the top of the dumpling and your knot to allow the pudding to expand.
- Place a small plate upside down in the base of your pot, this should be able to withstand heat.
- Lift your newly tied clootie dumpling and carefully place it into your pot.
- Tie the dumpling to any panhandles on either side using the excess string.
- Tip boiling water around your dumpling until the dumpling is submerged up to the knot. Your dumpling may float a little, this is perfectly fine.
- Place the lid of your pan on at a slight angle allowing for steam to escape and set the heat to keep the water gently simmering.
- Leave to simmer for 3 hours. The water level should cover your dumpling at all times so do add more boiling water to make sure it's completely covered if required.
- Once your dumpling is cooked take your colander and place it in your sink. Carefully take your dumpling out of the pot and place it in the colander allowing any excess water to drain off. Make sure you don't move the cloth from the surface of the dumpling at this stage as you may rip the skin.
- Preheat your oven to 180°C or 356°F, approx gas mark 4.
- Once drained pick the dumpling up by the knot (carefully as it'll be hot) and place on a large chopping board or clean heat proof surface.
- Using a sharp knife or scissors and cut the string at the top of the cloot.
- Very carefully peel back the cloot from the dumpling. it is crucial at this stage that you don't remove the skin formed by the flour. We used the back of a spoon to help keep the skin attached.
- Once the cloot is removed, place your dumpling on your baking tray knot side down and pop it into your oven for 5 -10mins or until the skin has darkened. Don't be tempted to leave it in too long as this can dry out the dumpling.
- Serve with custard or cream!
Nutrition Facts : Calories 728 calories, Carbohydrate 108 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 29 grams fat, Fiber 5 grams fiber, Protein 12 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 159 grams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
TRADITIONAL SCOTTISH CLOOTIE DUMPLING
The easy fruit-spice laden clootie dumpling recipe makes the renowned traditional pudding that is an intrinsic part of any Scottish celebration.
Provided by Elaine Lemm
Categories Dessert
Time 3h50m
Yield 6
Number Of Ingredients 14
Steps:
- Gather the ingredients. Bring a tea kettle of water to a boil.
- In a large mixing bowl, rub the suet into the flour until it resembles cornmeal. Add the oatmeal, sultanas, dried currants, sugar, baking powder, ginger, and cinnamon. Stir well.
- Add the beaten eggs and the golden syrup. Stir thoroughly.
- Add the milk, a little at a time, to bind the ingredients together to create a firm dough. Be careful not to over mix or make the mixture too sloppy-it should be firm to the touch.
- Put the clootie cloth into a clean sink, pour a kettle of boiling water over, and once cool enough to touch, ring the cloth out. Place the cloth on your work surface and sprinkle with flour.
- Place the dumpling mixture into the center of the clootie. Gather up the edges of the cloth and tie up but not too tightly, leave a little room for the dumpling to expand.
- Place a saucer or tea plate upside down into a large cooking pot. Place the tied clootie onto the saucer and cover with boiling water. Cover with a lid and simmer for 3 hours. Check that the water is not boiling dry from time to time and add water if needed.
- Once cooked, carefully remove the dumpling from the water. Remove the cloth then sprinkle the dumpling with a little caster sugar . Preheat the oven to 225 F/100 C.
- Bake for 30 minutes, or until a shiny skin forms. If you wish to be more traditional, then dry the sugar-covered dumpling in front of an open fire.
- Slice and serve the clootie dumpling with custard or ice cream. Enjoy!
Nutrition Facts : Calories 557 kcal, Carbohydrate 83 g, Cholesterol 77 mg, Fiber 4 g, Protein 9 g, SaturatedFat 12 g, Sodium 119 mg, Sugar 42 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
MICROWAVE CLOOTIE DUMPLING
I used to make the traditional version of this but it takes so long to make and this is made in a flash. My Grandmother always made it the old way in a cloth steamed for hours then dried out in front of the fire to form a skin we got one every year for our birthday rather than a cake and we loved it, it was actually the highlight of the day. This one is a bit of a cheat but it's very good.
Provided by Tea Jenny
Categories Dessert
Time 14m
Yield 1 dumpling, 16 serving(s)
Number Of Ingredients 11
Steps:
- put the first eight ingredients into a saucepan and bring to the boil.
- simmer for five minutes.
- add the hot mixture to the flour and bicarbonate when mixed well add the two beaten eggs mix well.
- pour into a cling film lined pudding bowl and cook in the micro for
- 650watt- 9 minutes.
- 500watt- 12 minutes.
- adjust to suit your micro it wont hurt to cook for a minute extra
- cool for a bit and turn out on a plate.
MICROWAVE CLOOTIE DUMPLING
This recipe has been tried and tested by my friends, family and work mates. They never expect it to work as traditional dumpling take hours of steaming. This takes about 10 minutes. Tastes authentic or I would not use it, or be asked for copies of it, so often. Very quick and easy. A cheats delight.
Provided by bevs kitchen
Categories Dessert
Time 10m
Yield 1 large dumpling
Number Of Ingredients 10
Steps:
- Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle.
- Bring to a boil and simmer for 1 minute only; remove from the heat.
- Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry.
- Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets.
- Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap.
- Each microwave is different and, depending on size and power, you will have to use your own judgement.
- They are ready when a skewer comes out clean and feels firm on top.
- Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.
Nutrition Facts : Calories 3562.8, Fat 195.4, SaturatedFat 41.5, Cholesterol 372, Sodium 3575.8, Carbohydrate 420.7, Fiber 18.9, Sugar 125.4, Protein 44.8
CLOOTIE DUMPLING IN THE MICROWAVE
A moist Scottish spiced fruit cake. takes only 8 minutes in the microwave instead of the way is use to be cooked, 3 hours steaming in a cloth. normaly served at christmas and new year
Provided by skottishdonkey
Categories Dessert
Time 19m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- put the first 8 ingredeints in a microwave bowl and heat till butter has melted. add flour and baking powder and mix. then add eggs and mix well. have a 2 liter microwave safe bowl lined with plastic wrap and pour in mix. set timer for 8-9 minutes, checking and turning bowl every few minutes so that it does not get hard in places. allow to cool. enjoy with butter or plain and a nice cuppa tea.
Nutrition Facts : Calories 435.7, Fat 24.6, SaturatedFat 15, Cholesterol 113.9, Sodium 230.8, Carbohydrate 53.2, Fiber 2.4, Sugar 35.7, Protein 4.5
MICROWAVE CLOOTIE DUMPLING
This recipe has been tried and tested by my friends, family and work mates. They never expect it to work as traditional dumpling take hours of steaming. This takes about 10 minutes. Tastes authentic or I would not use it, or be asked for copies of it, so often. Very quick and easy. A cheats delight.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle.
- Bring to a boil and simmer for 1 minute only; remove from the heat.
- Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry.
- Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets.
- Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap.
- Each microwave is different and, depending on size and power, you will have to use your own judgement.
- They are ready when a skewer comes out clean and feels firm on top.
- Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.
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