NEWFOUNDLAND TOUTONS
I love traditional, regional recipes and spotted this one in a Newfoundland magazine called "Downhomer" submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork
Provided by Bergy
Categories Breakfast
Time 2h30m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Dissolve 1 tbsp sugar in the lukewarm water, Sprinkle with the yeast let stand 10 minutes, then stir briskly with a fork.
- Scald the milk; add shortening, stir until melted.
- Add cold water, salt and 1 tsp sugar.
- Make sure that the milk mixture is lukewarm then add yeast.
- Stir until blended.
- Add 2 cups flour and beat with a wooden spoon until smooth.
- Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
- Turn dough onto a lightly floured board and knead for at least 10 minutes.
- Shape into a ball and place in a greased bowl, turning the ball to grease the top. cover with a damp cloth and allow to rise in a warm, draft free place (I put mine in the oven with the oven light on) Leave until it has doubled in size.
- Punch down the dough and squeeze off pieces of dough approx 1/3 cup, flatten to approx 1/2" circular or triangle shape.
- Fry the pork fat until scrunchins are golden brown and crisp, remove scrunchins.
- Fry the toutons in the pork fat until golden on both sides. Put some scrunchins on the touton.
Nutrition Facts : Calories 1487.9, Fat 24.1, SaturatedFat 7.2, Cholesterol 58.5, Sodium 1840.2, Carbohydrate 255.6, Fiber 10.1, Sugar 15.4, Protein 56
NEWFOUNDLAND FIGGY DUFF
This recipe was in a Newfoundland magazine called "Downhomer", I have not made it but I do like traditional recipes. Sounds delicious. In the instructions it says " pour into a pudding bag and cook with Jigg's dinner for one hour" It also gives an alternate method which I have put into the recipe since I don't know Jigg's or what he is having for dinner :-)
Provided by Bergy
Categories Dessert
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in water for a few minutes. Squeeze out the water.
- Combine the crumbs, raisins, sugar & spices, mix with a fork.
- Pour hot water over the soda.
- To the crumb mixture add molasses, melted butter & soda.
- Add flour & mix well.
- Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.
Nutrition Facts : Calories 817.1, Fat 16.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 1020.6, Carbohydrate 158.3, Fiber 5.9, Sugar 76.4, Protein 13.8
PLUM DUFF
Make and share this Plum Duff recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 3h30m
Yield 1 pudding
Number Of Ingredients 11
Steps:
- Mix all dry ingredients except baking soda and make a well in the middle.
- Add golden syrup and melted butter.
- Dissolve baking soda in milk, add lemon rind or essence and mix together.
- Scald a pudding cloth and flour generously.
- To do this you will need a piece of calico or a cotton tea towel at least 65cm in diameter.
- Scald the cloth in boiling water then wring out and lay cloth out on a flat surface.
- Sprinkle both sides lightly with flour.
- Place the cloth over a large bowl and push it into the bowl from the center to form a lining.
- Or you can use a greased pudding basin.
- Add mixture, then tie up the cloth but not too tightly.
- Have a pot of water boiling and place a plate, such as a saucer, upended in the bottom to keep the pudding off the base of the pot and add the pudding.
- Boil for 3 hours.
- The flour on the cloth should give pudding a lovely thick skin.
- This plum duff is delicious with custard or cream.
Nutrition Facts : Calories 3575.1, Fat 109.8, SaturatedFat 67.4, Cholesterol 284.2, Sodium 3272.8, Carbohydrate 631.1, Fiber 22.5, Sugar 373.2, Protein 43.4
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