Individual Clootie Dumpling
Ingredients
- 90g Breadcrumbs
- 90g Beef Suet
- 90g Dark Brown Sugar
- Pinch of Salt
- 90g Self-Raising Flour
- 2 tsp Mixed Spice
- 1 tsp Bicarbonate of Soda
- 50g Currants
- 100g Sultanas
- 20g Treacle
- 75ml Milk
- 1 Egg
- Butter for greasing moulds
Method
1. Preheat oven to 150c then put a deep tray in the oven before half filling it with some hot water. Mix breadcrumbs, suet, sugar and salt together before sifting the flour with the mixed spice and bicarbonate of soda separately before adding all together.
2. Add in currents and sultanas, mix up treacle, milk and egg then add everything together making sure everything is mixed in properly.
3. Now grease your moulds with butter to stop the puddings sticking and half fill them with the mixture then carefully put them into the hot water-filled tray, grease a bit of tin foil and cover the tray securely with it before baking for around 90 minutes or until a knife comes out of the puddings clean, keep an eye on the water level every so often as it may need to be topped up with some hot water. It should remain halfway up the puddings throughout the cooking process. Once cooked enjoy straight away or cool down to heat up later.
Drambuie Custard
Ingredients
- 1 Vanilla Pod
- 200ml Milk
- 300ml Double Cream
- 6 egg Yolks
- 50g Caster Sugar
- Drambuie
Method
1. Split the vanilla pod and scrape out the seeds. Scald the milk and cream along with the vanilla.
2. Whisk together the yolks and sugar in a bowl. Slowly pour the warm liquid on to the yolks whisking all the time.
3. Return it to the pan along with some Drambuie and slowly cook until it thickens in consistency. Once thick, pass the custard through a sieve.
4. If not using immediately cover the custard with cling film and chill down, otherwise serve with your clootie dumplings.
