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Clootie Dumpling & Drambuie Custard Recipe

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.

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Profiteroles Recipe

Chef Stuart has been busy making these delicious Profiteroles this week. Give it a go and tag us on social media with your creations.

Ingredients

  • 125g Water
  • 125g Milk
  • 100g Unsalted Butter
  • 1 tsp Sugar
  • ½ tsp Salt
  • 150g Plain Flour
  • 3 Medium Eggs

Method

1. Preheat the oven to 200c. Line two baking trays with parchment paper.

2. Put the water, milk, butter, salt and sugar into a saucepan over a high heat and stir with a spatula or a wooden spoon. Turn off the heat as soon as the butter has melted and the liquid has come to a boil.

3. Quickly sieve in the flour, stirring continuously until the mixture is very smooth.

4. When the mixture is smooth, return the pan to the heat and stir with the spatula for one minute. The paste will begin to poach and some of the water will evaporate. Don’t let the paste dry out too much, or it will crack during cooking. Remove the pan from the heat and transfer the contents to a clean bowl. This will encourage the mix to cool before we add the eggs.

5. If the eggs are added to the mix when piping hot they may start to cook and scramble. When the bowl is cool enough for you to hold, begin to add the eggs one at a time, mixing in with a spatula between each addition.

6. Stir well with the spatula until the eggs are thoroughly combined and the paste has a very smooth, “drop” like. It is now ready to use.

7. Carefully spoon the mixture into a large piping bag and set aside. To cook, pipe the pastry onto your tray in the desired, profiterole shape and bake for 20 minutes until golden brown. Cool on a wire rack before filling with vanilla cream.

Vanilla Cream

Ingredients

  • 300ml Double Cream
  • 50g Castor Sugar
  • 1 Vanilla Pod

Method

1. Whisk up double cream and sugar to a semi whipped stage, cut the vanilla pod in half and carefully remove seeds then continue whisking until piping stage is achieved. Carefully fill up bag and fill your now cooled profiteroles.

Warm Chocolate Sauce

Ingredients

  • 50g Dark Chocolate
  • 150ml Double Cream
  • 1 tsp Caster Sugar

Method

1. Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth.

2. Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over your vanilla cream filled profiteroles.