INGREDIENTS

INSTRUCTIONS

DUMPLING
CALEDONIAN CREAM
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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