Recipe number 136 is

20th Century Cloutie Dumpling

The ingredients are:
** British Measurements ** MMMMMFOR THE MICROWAVE 2 oz Margarine 4 oz Self-rising flour 2 oz Sugar 1/2 tsp Cinnamon 1/2 tsp Nutmeg 8 oz Dried fruits (sultanas, currants, raisins) 2 tsp Syrup 1 Egg, beaten Milk as required

The recipe yield is:
1 Pudding

Use an electric blender to "rub" in the margarine with the flour and sugar and spices. Tip into a large bowl and mix in the dried fruits. Into a well in the centre add the syrup and the beaten egg. Work in with a wooden spoon, picking up all the dry ingredients. The mixture should be quite wet. If not add 2 tsps of milk. Lightly grease a 2 pint microwave pudding bowl; a plastic one is best. Fill the bowl to about, or just over 3/4 full. Cover with Microwave Clear Wrap very loosely, pull it up to a peak to allow the pudding to expand. Put the dumpling into a microwave at Mark 8 for about 5 minutes, turning after half time if the machine does not have a turntable. Take off the plastic, rest for a minute or so, and then cook for a further 1 to 2 minutes on High. The top should appear dry and the sides should have just "pulled away." (Times are for a 700 watt microwave -- adjust the times to suit your machine.) Now comes the advantage of a plastic dish. The dumpling is still cooking! Roll the pudding dish so that air circulates round the sides of the dumpling. Jolt it lightly so that air gets under the bottom of the dumpling. Allowing air to get to the dumpling will halt the cooking process earlier and allow the dumpling to come loose easily. It also provides a close approximation of the "skin" which forms over the traditional pudding. Turn the dumpling on to a wire rack. It is important to note the microwaved dumpling will "crumble" more readily than its slowly steamed counterpart. But the modern Scots housewife is also likely to be crumbling round the edges -- holding down a job and ancient Scots traditions both at the same time is nobody's idea of fun. If Cloutie Dumpling appears at Hogmanay in your house, guests will be so impressed, none should be left for breakfast next morning! If the whisky was good, no-one will want breakfast! ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair

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