Fruitdumpling Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
• Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
• Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
• Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.

Steps:

• Cream butter with sugar.
• Add eggs, stirring hard.
• Add cottage cheese and flour.
• Stir well and gradually add enough milk to make a soft dough.
• Roll out on floured board (not too thin), and cut in squares. Into each square put a blue plum, apricot or sweet cherries. Pinch corners together and roll into a ball.
• Boil dumplings in a large pot filled with rapidly boiling, salted water for 10-12 minutes.
• Serve with melted butter and a mixture of sugar and cinnamon.

Steps:

• Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
• Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
• Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
• Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.

Steps:

• Melt Butter.
• Heat milk till luke warm.
• Drain and press cottage cheese threw sieve.
• Mix remainder with butter, egg, milk then dry ingredients.
• Add flour till dough does not stick to fingers.
• Let dough rest covered 10 minutes or longer in warm spot.
• Fill Dumpling with small pieces of fruit, then roll into ball.
• Boil 10-12 minutes till dumplings float.
• Top with butter and sugar.

Steps:

• For the strawberry puree dipping sauce: Combine the strawberries, sugar and water in a small saucepan over medium-low heat. Cover and cook for 5 minutes, then uncover and continue to cook until the mixture has the consistency of syrup and coats the back of a spoon, about 5 minutes. Let cool to room temperature, about 15 minutes.
• Transfer to a blender and blend on low speed until the mixture has a jam-like consistency, about 1 minute. Strain the mixture through a fine-mesh sieve into a small bowl, pressing with a metal spoon. The sauce can be served at room temperature or refrigerated for about 30 minutes and served chilled.
• For the clear fruit dumplings: Combine the cold water, sugar and agar-agar powder in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture starts to boil, 1 to 2 minutes. Add the butterfly pea flowers if using. Reduce to medium heat and cook, stirring constantly, until the sugar and agar-agar powder dissolve, about 1 minute. Remove from the heat and discard the butterfly pea flowers with chopsticks or a spoon.
• Divide the mixture between two 9-inch square nonstick baking pans. Set aside at room temperature until the mixture sets into a firm jelly, about 30 minutes.
• Use a 3 1/2-inch round cookie cutter to make 4 dumpling wrappers per pan, leaving them in place in the pans. Remove one round from the pan and place it in the palm of your hand. Place 3 teaspoons of the chopped fruits of your choice in the center of the round. Fold the wrapper over like a taco. Do not press down the edges or the dumpling will break. Place the dumpling on a serving plate and repeat with the remaining 7 dumpling wrappers, varying the combination of fruits as desired.
• Squeeze a couple of drops of lemon juice over the dumplings just before serving with the strawberry puree dipping sauce on the side.

Steps:

• Wash fruit in cold water and dry thoroughly; set aside until ready to use.
• Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
• Cover and let stand about half an hour.
• Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
• Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
• Drain and serve sprinkled with sugar, cinnamon and melted butter.

Steps:

• Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle.
• Bring to a boil and simmer for 1 minute only; remove from the heat.
• Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry.
• Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets.
• Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap.
• Each microwave is different and, depending on size and power, you will have to use your own judgement.
• They are ready when a skewer comes out clean and feels firm on top.
• Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.

Steps:

• Take a 22" square of clean cotton or linen cloth. 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 flour and toss the flour to coat the main centre of the cloth quite thickly.
• Beat the treacle into the eggs and then place into a bowl with the remaining flour and all the other ingredients. Mix to a stiff consistency. If needed, add a little orange juice.
• Pour the dough into the center 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 surface. Serve hot with your choice of dessert sauce - custard, brandy butter, hard sauce, etc.
• Any left-over Clootie dumpling may be sliced, then fried, or wrapped in foil and reheated in a warm oven, or loosely covered with paper towel and reheated in a microwave.