*  Exported from  MasterCook  *

                   Cloutie Dumpling With Ginger Cream

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----THE DUMPLING-----
  1       lb           Self-raising flour
  6       oz           Fresh brown breadcrumbs
  4       oz           Soft brown sugar
  1       t            Mixed spice
                       A little extra cinnamon
  5       oz           Vegetable fat or butter
  1       tb           Black treacle
  2                    Apples
                       - cored, unpeeled, grated
  1                    Carrot -- grated
  8       oz           Currants
  8       oz           Sultanas
  1                    Egg
    1/4   pt           Milk
  1                    18" square clean cotton sheet
                       -----GINGER CREAM-----
  8       oz           Crabbe's Green Ginger Wine
  3                    Egg yolks
    1/4   pt           Single cream

 Sieve the flour and mix it with the breadcrumbs, brown sugar and spices.
 Melt the butter or vegetable fat gently with the treacle.  Mix the
 breadcrumbs, currants and sultanas.  Beat the egg and milk together and add
 to the dry ingredients, with the grated carrot and apple - use you hands.
 Add more milk if necessary to give a soft mixture which drops easily from
 the spoon. Put a square of cotton sheet in the pot of boiling water with an
 upturned plate on the bottom. Take out the scalded cloth, sprinkle it with
 flour and put in the dumpling. Draw up the edges, and tie up firmly with
 white string, leaving enough room for the pudding to expand. Lower the
 dumpling back into the boiling pan. Keep water topped up. Bring back to the
 boil. Boil steadily but gently for 4 hours. It can be longer but it
 shouldn't be less. Remove the dumpling and dip it staight in and out of
 cold water.  Unwrap the dumpling on to a serving plate. The skin will
 initially be white from the flour. Put the dumpling on its plate in a very
 low oven to dry off for 20 minutes, when it will develop a fine, dark
 glossy skin. Meanwhile, make the ginger cream. Beat the wine with the egg
 yolks over hot water until the mixture is thick, white and fluffy. Stir in
 1/4 pint single cream. Serve it in a pretty glass jug, with the hot
 pudding. The dumpling cuts wonderfully rich and dark. Leftover slices are
 delicious fried in butter - lovely with cream for a special tea-time treat.



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