Title: Cloutie Dumpling W/ Nae Clout!
Categories: Uk Cake
Yield: 1 Pudding

		** British Measurements **
FIRST BOIL
12	oz	Mixed fruit
4	oz	Sugar
8	oz	Water
4	oz	Butter or margarine
1	ts	Bicarbonate of soda
1	ts	Mixed spice
1/2	ts	Cinnamon
1/2	ts	Nutmeg
SECOND MIX
2		Eggs; beaten
4	oz	Plain flour
4	oz	Self-rising flour

Into a saucepan put the ingredients for the first boil. Bring this mixture to the boil and simmer steadily for 12 minutes. Cool the mixture to warm. Then add the ingredients for the second mix. Mix WELL.

Pour into a greased and paper lined round tin. Drop the tin onto the bench to settle the fruit. Bake at 325øF / 170øC / gas mark 3 for about 1 to 1 1/2 hours. A skewer should come out cleanly and the fruit should have stopped sizzling. You may need to rest the cake for a further 15 minutes after turning off the heat and leaving the oven door ajar.

The recipe was given to me by a neighbor in Australia and I have since come across the same recipe with minor alterations time and time again. ** 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

previous

next