Clootie Dumpling With Caledonian Cream – Scotland

When really weak in ourselves, and conscious of that weakness, we are in the state suited to the manifestation of the power of God. When emptied of ourselves, we are filled with God. Those who think they can change their own hearts, atone for their own sins, subdue the power of evil in their own souls or in the souls of others, who feel able to sustain themselves under affliction, God leaves to their own resources. But when they feel and acknowledge their weakness, he communicates to them divine strength.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Chefs, Christmas, Of, Twelve	1	Servings

INGREDIENTS

4	oz	Suet, finely chopped
8	oz	Self raising flour
1	t	Baking powder
4	oz	Breadcrumbs
3	oz	Demerara sugar
8	oz	Sultanas and currants, mixed
1	t	Cinnamon
1	t	Ginger
1	T	Golden syrup
2		Eggs
2	T	Buttermilk
4	oz	Mascarpone cream cheese
4		Double cream
1	T	Thick bitter Seville
		marmalade
2	T	Brandy or rum
2	t	Lemon juice
		Sugar to taste

INSTRUCTIONS

Preparing the cloth:  Half fill a very large pot with water and bring
to the boil. Add a  large piece of white cloth or linen to the water
and boil for 2-3  minutes. Lift out with some tongs and allow the
excess water to drip  off. Lay the cloth out on a table and dust a
layer of flour over it.  This forms the skin.  Making the dumpling:
Dissolve the syrup in the buttermilk and add the eggs to the other
ingredients. Mix to a soft dropping consistency. Place the mixture in
the centre of the prepared cloth, draw up the edges and tie with some
string. Leave a little space for the dumpling to expand.  Steaming
Place a plate in the bottom of the pan and then add the dumpling. The
water should come two thirds of the way up the dumpling. Bring to
simmering point and cover with a lid and cook for 3-4 hours, checking
the water level occasionally. Alternatively use a 3 pint pudding  bowl,
cover with some greaseproof paper and secure.  To turn out:  Fill up
with cold water a basin large enough to hold the dumpling and  have
ready a bowl that the dumpling will just fit into and a large  round
heated plate. First dip the dumpling into cold water for about  10
seconds. This prevents the skin sticking to the cloth. Now put  into
the bowl and untie the string. Open out the cloth and hang over  the
sides of the bowl. Put the serving plate over the bowl, invert  it, and
carefully remove the cloth.  Drying out and serving:  Dry out the
dumpling in the oven. Sprinkle with caster sugar. Slice  and serve with
a dollop of Caledonian cream.  Caledonian cream:  Beat back the
mascarpone and lightly whip the double cream. Fold the  mascarpone
through the cream, along with the other ingredients, and  serve with
the dumpling.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1592 Calories From Fat: 1103 Total Fat: 122.5g Cholesterol: 450.3mg Sodium: 1500.4mg Potassium: 455.6mg Carbohydrates: 90.3g Fiber: 6.6g Sugar: 11.3g Protein: 30.6g