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Cloutie Dumpling Parfait
Ingredients:
Cloutie Dumpling:
6 oz (1½ cups) self raising flour (All-purpose flour with baking powder)
6 oz (1½ cups) brown breadcrumbs
6 oz (185g) suet
4 oz (½ cup) currants
6 oz (½ cup) sultanas
6 oz (½ cup) raisins
1 tsp baking soda
4 oz soft dark brown sugar
2 tbsp syrup
1 cup milk
dash of ginger, nutmeg and cinnamon
Iced
Parfait
4 egg yolks
Half pint double cream (whipping cream)
2 oz caster sugar (or fine granulated sugar)
Few drops vanilla essence
1 tbsp Macallan single malt
6 oz (185g) white chocolate
Method:
Cloutie Dumpling :
Mix all dry ingredients and blend with the milk and syrup.
Boil a cotton tea towel in a large pot, remove from pan, flour it well
Place the dumpling
mixture in the centre and tie with string, leave some space inside
for expansion.
Place the dumpling in pot of simmering water and poach for 2 and a half hours.
Iced
Parfait:
Whisk the egg yolks, sugar and vanilla together in a bowl until sugar
has dissolved. Bring the cream to a gentle simmer in a thick bottomed
pan. Pour cream over the egg and sugar mixture, whisking gently as you
pour. Return the mixture to a clean pan and cook slowly, stirring until
the custard coats the back of the spoon.
Remove from the heat. Blend the white chocolate until dissolved. Blend
in the Macallan single malt and chill mixture for 30 minutes.
Line a terrine dish or loaf tin with cling film. Chop the Clootie Dumpling
into rough, large pieces and fold into the parfait mixture. Pour the
mixture into a terrine dish, cover with cling film and freeze overnight.
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