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Add a photoServings: 8
Ingredients
- 1 lb Self-raising flour
- 6 ounce Fresh brown breadcrumbs
- 4 ounce Soft brown sugar
- 1 tsp Mixed spice A little extra cinnamon
- 5 ounce Vegetable fat or possibly butter
- 1 Tbsp. Black treacle
- 2 x Apples cored, unpeeled, grated
- 1 x Carrot, grated
- 8 ounce Currants
- 8 ounce Sultanas
- 1 x Egg
- 1/4 pt Lowfat milk
- 1 x 18" sq. clean cotton sheet
- 8 ounce Crabbe's Green Ginger Wine
- 3 x Egg yolks
- 1/4 pt Single cream
Directions
- Sieve the flour and mix it with the breadcrumbs, brown sugar and spices.
- Heat the butter or possibly vegetable fat gently with the treacle. Mix the breadcrumbs, currants and sultanas. Beat the egg and lowfat milk together and add in to the dry ingredients, with the grated carrot and apple - use you hands.
- Add in more lowfat milk if necessary to give a soft mix that drops easily from the spoon.
- Put a square of cotton sheet in the pot of boiling water with an upturned plate on the bottom. Take out the scalded cloth, spinkle it with flour and put in the dumpling. Draw up the edges, and tie up firmly with white string, leaving sufficient room for the pudding to expand. Lower the dumpling back into the boiling pan. Keep water topped up. Bring back to the boil.
- Boil steadily but gently for 4 hrs. It can be longer but it should not be less.
- Remove the dumpling and dip it staight in and out of cool water. Unwrap the dumpling on to a serving plate. The skin will initially be white from the flour. Put the dumpling on its plate in a very low oven to dry off for 20 min, when it will develop a fine, dark glossy skin.
- Meanwhile, make the ginger cream. Beat the wine with the egg yolks over warm water till the mix is thick, white and fluffy. Stir in 1/4 pint single cream. Serve it in a pretty glass jug, with the warm pudding.
- The dumpling cuts wonderfully rich and dark. Leftover slices are delicious fried in butter - lovely with cream for a special tea-time treat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 663 | |
| Calories from Fat 205 | 31% |
| Total Fat 23.2g | 29% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 908mg | 38% |
| Potassium 554mg | 16% |
| Total Carbs 105.13g | 28% |
| Dietary Fiber 5.9g | 20% |
| Sugars 44.0g | 29% |
| Protein 11.65g | 19% |
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