SCOTTISH PUDDING
My Granny's dumpling brought into the 20th century, no longer hours on end cooking, just ten minutes in microwave! She makes it every year on Hogmanay.
Provided by laneymack
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine the water, sugar, mixed spice, cinnamon, mixed fruit, golden raisins and margarine. Bring to a boil and let simmer for one minute. Remove from the heat and stir in the flour, baking soda and eggs. Pour into a microwave-safe bowl.
- Place the bowl into the microwave, uncovered. Cook for 10 minutes on full power. Let stand for 5 minutes. Serve warm with your favorite custard.
Nutrition Facts : Calories 554 calories, Carbohydrate 82.5 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 4.4 g, Sodium 447 mg, Sugar 34.4 g
SCOTTISH CROWDIE
The true origins of, and recipe(s) for crowdie somehow got lost over the centuries. Even the origin of the word "crowdie" is a subject of debate. Today, it is generally accepted that crowdie is a semi-cooked soft cheese without rennet. It has a unique taste and most folks either love it or hate it. Please note that the cooking time will vary greatly because one cannot predict how long it will take for the milk to curdle and for the whey to drain.
Provided by Millereg
Categories Breakfast
Time 6h
Yield 1 batch of Crowdie
Number Of Ingredients 3
Steps:
- Pour the milk into a pan and heat it slowly and carefully over very low heat.
- You must watch it constantly until it curdles.
- DO NOT allow the milk to boil or even to simmer, or the curds will harden.
- When the curd has set, allow it to cool before you attempt to drain the whey.
- Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
- Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
- Mix the crowdie with a little salt until it has attained a smooth texture.
- Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.
Nutrition Facts : Calories 366, Fat 19.8, SaturatedFat 11.4, Cholesterol 61, Sodium 244, Carbohydrate 27.6, Sugar 32.1, Protein 19.6
RASPBERRY CREAM CROWDIE
Crowdies are traditional Scottish desserts, first served to celebrate the autumn harvest. Naturally, they include whisky among their ingredients, but that can be omitted! To keep your dessert course purely Scottish, serve this Raspberry Cream Crowdie with rich Scottish shortbreads. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour. Vary the berries to suit taste preferences. Crowdies may be largely prepared ahead, but are best assembled just before being served: that way the oats stay crisp. The preparation and cooking times below do not include the several hours cooling time required after you have made the crowdies.
Provided by bluemoon downunder
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
- Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
- After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
- Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
- Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.
Nutrition Facts : Calories 357.3, Fat 20.6, SaturatedFat 12, Cholesterol 69.9, Sodium 21.9, Carbohydrate 41.7, Fiber 7.6, Sugar 21.4, Protein 5.2
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CROWDIE: AN EASY TO MAKE, TRADITIONAL SCOTTISH CHEESE
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- Ingredients and Equipment. You will need the following ingredients. Milk - The easiest to obtain is supermarket pasteurised and homogenised whole milk.
- Souring the Milk. The first step in creating your cheese is souring the milk. Open your jug of milk and tub of buttermilk. Put about 60ml (4Tablespoons) of the buttermilk into the fresh milk and reseal the milk jug.
- Cooking the Curds. For the next step the curds will need your almost constant attention. Pour the clabbered milk into your sterilised pan and put onto a cooker ring on a low heat.
- Draining the Curds to Make the Cheese. Now is when you customise this recipe to suit your needs. Start by lining your colander with the muslin and place it a large bowl to catch the whey that drains off.
- How to Use to Your Crowdie. It would be foolish to try and list all the possible uses for Crowdie, so I will only mention two Traditional Scottish uses.
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