Serena2 Comments

Scottish Dumpling

Serena2 Comments
Scottish Dumpling

Mr ABT's family hails from Scotland and I have been entrusted with the family recipe for the Christmas Pudding. The fruit has been soaking in brandy for a couple of weeks, the calico cloth washed and the huge pot scrubbed ready for action. The cake mix is a delicious mix of fruit, brown sugar, eggs, flour, spice and sherry. This mixture is placed in the middle of a calico square liberally dusted with flour which forms a skin on the dumpling when cooked. The calico is tied up and the pudding placed in a boiling pot of water to simmer away for about 4 hours.

After cooking, the calico is gently removed and the pudding left to thoroughly cool, as it dries the flour on the outside hardens forming the skin which makes it a little different to boiled puddings in a tin.

The result is not overly attractive, it does look better cut! I am happy with the pudding,very moist and Mr ABT, his sister and Mum said it was delicious and reminded them of Christmas days gone by, all in all it was a job well done :)

Yes, I know it is not Christmas yet, but we celebrated today as we have another celebration with my family on Christmas Day. Master C is happy, two family Christmas parties.

More on what I cooked for lunch will follow.

Sorry, I cannot post the secret recipe!

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