Culinary Tour - Puddings...
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ATHOLL BROSE SYLLABUB
Description:
Method: Put the oatmeal into a bowl and mix it with the water until it is a thick paste, then let it stand for 30 minutes, after which pass it through a fine strainer, pressing down with a wooden spoon to expel the last of the liquid. Throw away the dry oatmeal and mix the liquid with the clear heather honey, stirring with a silver spoon until it is well blended. Pour the mixture into a quart bottle and fill up with whisky, cork it well and always shake the bottle before pouring. It can also be used as a dessert (Atholl Brose Syllabub), by adding about 4 tablespoons Athol Brose to 4 tall glasses, topping with sweetened whipped cream, and sprinkling with lightly toasted oatmeal mixed with a little ground nutmeg.
Ingredients: 75g oatmeal; 2 tablespoons liquid heather honey; whisky to make up 1 quart (2 pints); 450ml cold water
CLOOTIE DUMPLING (1)
Description:
Method: Sift flour and spice together and mix with sugar, breadcrumbs and dried fruit. Then add the suet. Dissolve the treacle in the milk and add this to the flour mixture. Mix to a dough. Scald a pudding cloth, dust with flour and turn mixture out onto cloth. Tie securely, leaving room for the pudding to swell. Place an upturned plate in a large pot with sufficient water to half cover the pudding. Allow the water to boil then place the pudding in the pan. Cover and boil gently for three and a half hours. The pudding must boil continuously. Top up frequently with boiling water. Remove from pan, unwrap cloth gently and dry off pudding in a warm oven for 20 minutes.
Ingredients: 1lb self raising flour; 1 teacup white breadcrumbs; 1 teacup shredded suet; 1 teacup sugar; 1 packet mixed spice; half pound currants; three-quarters of a pound of raisins/sultanas; half pint of milk; 1 grated apple; 1 dessertspoonful treacle
CLOOTIE DUMPLING (2) or SPICED FRUIT DUMPLING
Description:
Method: Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). quickly sprinkle with about a tablespoonful of wholemeal flour and toss the flour to coat the main centre of the cloth quite thickly. Stir the treacle into the eggs and then place into a bowl with all the other ingredients and mix to a stiff consistency with a little water. Place in the centre of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape. Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary. Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the skin. Serve hot with any accompaniment to like (custard, brandy butter etc.). Any left-over Clootie dumpling may be sliced and fried, alternatively wrap in foil and re-heat in an oven (if re-heating in a microwave oven do not wrap in foil). NB. If this dumpling is being made for Christmas or New Year a few silver coins can be added to the mixture (wrapped in foil) for the children to find but be careful when serving to young children!
Ingredients: 4 oz wholemeal flour; 6 oz fine brown breadcrumb; 4 oz beef suet, finely chopped (butter may be substituted; 1 teaspoon baking powde; 1 teaspoon ground cinnamo; 1 teaspoon ground ginge; 1 teaspoon ground nutme; 1 teaspoon ground cumi; 4 oz sultana; 4 oz currant; 2 tablespoons black treacl; 2 egg; 1 large cooking appl; Juice and zest of one lemo; Fresh orange juice to mi; A square of cotton or linen cloth, about 22 inches square
CRANACHAN
Description: Cranachan was the traditional celebration, harvest-home dish. For a communal celebration round the table, the oatmeal, fruit and cream were put onto the table and everyone made his/her own mix, lubricating it with whisky and honey. It was also eaten on other special occasions such as weddings. This recipe combines traditional Scottish produce to good effect, creating an excellent pudding that is a delightful treat in late summer. Whisky is of course distilled across Scotland, heather honey is produced where-ever there is suitable heather moors and excellent raspberries are grown in the Nairn valley (near Inverness) and the northeast.This is a dessert sometimes known as Cream Crowdie. It is very simple to make yet delicious.
Method: Toast the oatmeal under a grill, turning ocassionally with a spoon, until it is golden brown. Allow to cool. Whip the cream until stiff and then mix in the honey, whisky and oatmeal. Layer the raspberries with the cream mixture in four tall glasses, cover withy cling film and refrigerate. Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.
Ingredients: 2 oz medium oatmeal; 10 fl oz fresh double cream; 3 tablespoons heather honey; 3 tablespoons good whisky; 12 oz fresh raspberries
RHUBARB OATMEAL CRUMBLE
Description: Alternative fruits, such as apple, gooseberry etc can also be used.
Method: Cook the fruit with the sugar, water and lemon juice until soft but not mushy, then put into a deep pie dish. Mix up the crumble ingredients in the order given, seeing that the butter or margarine is soft but not oily. When well mixed sprinkle evenly over the fruit and bake at 400 deg F (200 deg C) or gas mark 6, high up in the oven for 20 minutes or until the top is crunchy and slightly brown.
Ingredients: 450g rhubarb or other fruit; 50g sugar; 3-4 tablespoons water; squeeze of lemon juice. For the crumble; 50g flour; 25g coarse oatmeal; 50g brown sugar; 50g butter or margarine
SCOTS TRIFLE
Description: This recipe makes enough trifle for 6 people.
Method: First make the custard by putting the milk and sugar into a saucepan and bringing to the boil. Beat the egg yolks and whites together and pour the hot milk over them, stirring very well. Return to the saucepan and stir with a wooden spoon over a gentle heat until it coats the back of the spoon. Pour into a basin and cover the top with dampened greaseproof paper right down to the custard, to prevent a skin from forming. Take a large dessert bowl, then split the sponge cakes and spread them thickly with jam and cut into cubes. Put into the serving bowl, placing small ratafias in layers between the sponge cubes. Pour the sherry, and whisky or brandy over, seeing that there is enough to make the cakes moist, (and the guests happy). Leave to absorb the liquid. Pour the custard evenly over the top. Whip the cream until stiff, sweeten a little if liked, then spread over the trifle evenly. Garnish with flaked almonds or your own preference. Keep in a cold place until needed.
Ingredients: For the custard; 600ml milk; 25g castor sugar; 4 egg yolks; 2 egg whites. 6 sponge cakes; 2-3 tablespoons strawberry jam; 6 small ratafia biscuits; 150ml sherry; 2-3 tablespoons whisky or brandy; 300ml double cream; nuts etc for garnish
SCOTTISH TABLET
Description: If you like sweet things, this confection was made for you. This recipe uses vanilla, but any flavour can be used; mint is popular.
Method: Using a non-stick pan put the water on a low heat and melt in the butter. Add the sugar and bring to the boil, stirring continuously. Once boiling, stir in the condensed milk and simmer for 20 minutes, stirring to avoid burning or sticking. Remove from heat and beat vigorously for 5 minutes. Add the flavouring of your choice; pour into a rectangular tin (S) and once partly cooled, cut into bars.
Ingredients: 8oz butter or margarine (225g); 1lb sweetened condensed milk (450g); Caster sugar (1.8kg) For caster sugar use granulated sugar; 1pint water (1/2 litre); The addition of flavouring or essence is optional.
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