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Caramel Pie Recipe
| Pies And Pastries
Type: Caramel Pie Free Cooking Recipe - Pies And Pastries Amazing! Ingredients / Directions 3 tablespoons butter or margarine4 tablespoons all-purpose flour1 cup(s) dark brown sugar1 egg1 cup(s) milk1 (8-inch) baked pie shell1/2 pint whipping cream Cream butter or margarineflour and b
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Salmon and Seaweed Sushi Japanese cooking recipe
| Japanese
Ingredients 6 sheets nori, seaweed 1 piece pickled preserved radish (six-inch) pickled ginger 8 ounces sushi rice (cooked) 6 ounces of raw fresh salmon 2 tablespoons Japanese soy sauce 1 tablespoon sugar 1 teaspoon wasabi paste Directions 1Slice the pickled radish into a thin strip. 2Slice
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thai chicken curry
| Aga Recipes
Cooking receipe to make thai chicken curry under category Aga Recipes. You may find some video clips related to this receipe below.thai chicken curry2 tbsp groundnut oil500g boneless skinless chicken breast fillets diced rice or chapattis to serveCurry paste:2 mild fresh green chillies 1 good handfu
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White Christmas Custard Recipe
| Holiday
Type: White Christmas Custard Free Cooking Recipe - Holiday Wow! Ingredients / Directions 1 envelope unflavored gelatine1/4 cup(s) cold water1/2 cup(s) granulated sugar4 tablespoons all-purpose flour1/4 teaspoon salt1 1/2 cup(s)s milk3/4 teaspoon vanilla extract1/2 cup(s) whipped crea
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Cooking receipe to make clutie dumpling under category General Recipes. You may find some video clips related to this receipe below.
clutie dumpling
140 ml milk
110g black treacle
2 eggs size 3 beaten
340g fine wholemeal flour
110g Granary breadcrumbs
3 teaspoons ground mixed spice
11/2 teaspoons baking powder
230g vegetable or beef suet
230g muscovado sugar
230g sultanas
230g large seedless raisins
280g currants
2 large carrots peeled and grated
A large cloth or tea towel scalded in boiling water
Gently heat the milk with the treacle until the treacle has completely dissolved.
Leave to cool then mix with the beaten eggs.
Mix the flour breadcrumbs mixed spice baking powder suet muscovado sugar sultanas raisins currants and grated carrots together in a large bowl until thoroughly blended.
Stir in the milk and treacle mixture to make a soft but not runny consistency adding a little more milk if necessary.
Lightly flour the scalded cloth.
Put a steamer large pan or preserving pan of water on to boil.
Tip the pudding mixture into the centre of the cloth and draw up the edges to shape the pudding into a ball.
Tie the cloth securely with string leaving a little room for expansion.
Gently lower into the boiling water or steamer.
If using a preserving pan the pudding can be suspended from the handle.
Cover and cook for 3 hours topping up the pan with extra boiling water from time to time as necessary.
Remove the pudding from the pan and place on a tray.
Leave to rest for about 10 minutes before removing the cloth.
Serve the cloutie dumpling thickly sliced with custard.
Leftover pudding can be served like a cake or with butter and jam and will keep for several days.
Note: this delicious pudding a traditional favourite in Scotland is similar to a Christmas pudding and takes its name form the “cloutie” or cloth in which it is cooked.
Serves 8
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