Clootie Dumpling and Elderflower Cider Custard
‘Clootie’ is Ulster-Scots for cloth and this rich pudding is made by boiling the ingredients wrapped in cloth. Paula uses the griddle on the turf fire to cook the pudding before serving with elderflower cider custard.
175 g suet
6 oz suet
2 sheets parchment paper
large square linen
- Place a saucer in the bottom of a saucepan. Fill with water and bring to the boil.
- Put all the dry ingredients into a mixing bowl.
- Add the syrup, egg and milk.
- Mix well together. It will be a stiffer dumpling mixture.
- Lay the 2 sheets of parchment paper together on the work surface.
- Place the mixture in the middle of the paper.
- Bring the 4 corners together into the centre. Tie the top with string to hold together.
- Repeat the process again with the piece of linen and tie the top keeping a long tail of string to use as a handle to lift in and out of the saucepan.
- Lower into the saucepan of boiling water, put the lid on and cook for 3 hours. Check and top up water, if needed.
- Remove from the water. Untie the dumpling and carefully turn out on to a serving dish.
- Serve with the elderflower cider custard.
Elderflower Cider Custard
150 ml sweet elderflower cider
5 fl oz sweet elderflower cider
- Whisk the egg yolks, sugar and cornflour together in a bowl.
- Scald the cream and cider together.
- Whisk the cream together with the egg yolks and return to the saucepan.
- Stir over a low heat until the mixture thickens and coats the back of the spoon.
- Serve warm with a slice of the clootie dumpling.