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Recipes |
Cloutie Dumpling!
Ingredients:
4 oz shredded suet or margarine
8 oz (2½ cups) flour
4 oz oatmeal
3 oz sugar
Rounded teaspoon baking powder
8 oz mixed currants/sultanas/chopped raisins
One or 1½ teaspoon each of ground cinnamon and mixed spice
One teaspoon golden syrup
2 eggs, beaten
3/4 tablespoons buttermilk
Method:
Sift the flour and rub in the fat (suet or margarine) in a large mixing
bowl. Add all the other dry ingredients and mix with a wooden spoon. Make
a well in the centre and add the syrup and eggs and mix well. Add enough
buttermilk to make a soft but firm batter. Using a cloth, dip it
first in boiling water and flour it well before adding the mixture. Shape
it and add miture to make into a ball. Tie the top, making sure there
is enough room for expansion. Place a saucer or plate in the bottom of
a saucepan and stand the dumpling in the cloth on top. Cover with boiling
water and cook for 2½ to 3 hours.
Turn out the dumpling, slice and either serve hot with custard or cold
with cream.
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Xmas Cake |
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Ingredients: 2 lb Mixed dried fruit |
1 ts Mixed spice
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The mixed dried
fruit should be such things as seedless raisins and currants.
Find a 9-inch cake tin at least three inches deep; grease it,
and line the bottom and sides with a double thickness of greased
baking parchment. Tie folded brown paper around the outside of
the tin. Set oven to 320-300F:, place low in oven. Wash, drain
well the mixed fruit and spread over a cloth on a tray to dry.
When dry, put in a bowl and pour a small wine-glass of spirit
over it. Cover well and leave overnight. Next day, add chopped
peel, blanched chopped almonds, and cherries minced and drained.
Mix thoroughly. Sift together the flour, salt, soda and spice.
Beat the eggs well with the treacle and flavouring. Put the butter
into a large warmed bowl and beat until soft; then add the sugar
and beat until light and creamy. Beat in the egg mixture, about
a sixth of it at a time, then fold in half the flour mixture.
Add remainder of the flour to the fruit and mix well. Add fruit
to creamed mixture and fold in well. Put into tin and bake for
about 3 1/2 to 4 hours or until done. If top of cake is browning
too fast, cover with a few thicknesses of paper. Reduce the oven
heat slightly every hour about 10 degrees. Keep the paper wrapped
around the cake in place until completely cooled, so that the
cooling takes place slowly. After completely cooled, invert the
cake, lift the baking parchment off the bottom, and sprinkle the
cake generously with the spirit of your choice. Wrap well in foil,
put in a sealed tin, and keep in a cool place (not necessarily
refrigerated) . The cake benefits from occasional unwrappings
and sprinkling with more spirit. It takes about 2 months to achieve
maximum flavour. Decorate with white icing and cake toppings of your choice. |
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