Clootie Dumpling

twink

not too sure about making it more moist, maybe add some grated carrot or soak the fruit in the water in the recipe beforehand

Nix143

About to make this tonight and have a few questions - my microwave is a 900w one - is this higher or lower than most microwaves? And will it make a difference? Is there a way of telling if the dumpling is done by looking at it? can you use the cake skewer trick?

Don't want to wreck the thing like most of my cakes recently

ScottishSapper

Nix143 wrote: »

About to make this tonight and have a few questions - my microwave is a 900w one - is this higher or lower than most microwaves? And will it make a difference? Is there a way of telling if the dumpling is done by looking at it? can you use the cake skewer trick?

Don't want to wreck the thing like most of my cakes recently

I think the average is 750w so maybe do for 90 second less.
Not sure about the skewer but do not see why it would not work.
I added a little more water to the recipe and it worked great.

Anic

To cut a long story short, my late mother in law made dumplings for everyone when it was their birthday but unfortunately she passed away almost two years ago and we hadn't been able to find a recipe that sounded similar to the "Old dear's".

Anyway, when talking to my mum yesterday, she happened to mention she had made a dumpling and when I asked what recipe she used she only told me it was Betty's recipe. In other words - we thought her recipe was gone and my mum had it all along.

I decided to surprise my OH tonight and cooked the dumpling but I don't know what I have done wrong.

I wet the muslin and covered it in flour, put the mixture in the middle, tied the cloot and boiled for the last two and half hours. Now when I have taken it out the flour that I assume makes my skin is stuck to the cloth and not on the dumpling!!

I have had it in the oven for the last ten minutes but now that I have taken it out the outside is dry right enough but no skin!!

Where did I go wrong?

suzybloo

Hello folks, happy hogmany to you all I have a BIG problem in that I have been to all the shops in the town and no-one has suet :eek:- either beef or vegetarian.(usually good old Atora) I always make a clootie dumpling on hogmany as its a family tradition so need to improvise! I have either stork block margarine which I could grate, or Trex lard for pastry making which I would grate also - can anyone tell me if any of these would be any use.
Many thanks for your adivice

MyRubyRed

Can't help with whereabouts of suet but could you please please post recipe as its something my mother in law always made for my OH and I would love to be able to make it
Hope you have a great New Year with ir without the dumpling
xx

Pink.

Hi RubyRed,

There are some recipes on this thread:

Clootie Dumpling

Pink

parsonswife8

http://www.practicallyedible.com/edible.nsf/pages/plumpudding

Says you can substitute half butter and half shortening or lard on here.

suzybloo

Many thanks - will use half butter and half trex. My recipe is one where it is basically throw everything in and give it a good stir but the basis of it is
1lb SR Flour
1lb Sultanas - or mixed fruit
2tbs peel
2tbsp treacle
1tbsp syrup
8oz granulated sugar
8oz suet
2-3tsp mixed spice, 2-3 tsp ginger
milk to mix
as its a family thing my mum always put half a cup of OVD rum (dark rum) which I do too (think you can only get OVD rum in certain parts of the country -Old Vatted Demerara I think it stands for)
Put it in bowl and just mix thoroughly, put mixture onto a scalded 'cloot' ie one that has been laid out flat (I do mine on the draining board of the sink) has had boiled water poured over it. To give your dumpling a good skin put a good layer of flour over the cloth then put your mix in the middle, gathering up the corners and then all the sides tie tightly with a good bit string and plunge into boiling water for 3 hours checking regularly and topping up. So this dumpling comes away from the cloth and leaves a good skin once it is cooked plunge into bowl of cold water once or twice and then unwrap gently (usually put it on one plate then loosen the cloth then put plate on top and turn it over then peel gently) - to get skin to set put in warm oven for 20 mins, or even better if you have a coal fire pop it in front of that and savour the lovely smells!!!! Hope you enjoy!!!

Butterfly_Brain

you can buy suet in Tesco, Asda or Sainsbury