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Cloutie Dumpling With Ginger Cream

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CLOUTIE DUMPLING WITH GINGER CREAM
 Categories: Desserts
      Yield: 8 Servings
 
MMMMM------------------------THE DUMPLING-----------------------------
      1 lb Self-raising flour
      6 oz Fresh brown breadcrumbs
      4 oz Soft brown sugar
      1 ts Mixed spice
           A little extra cinnamon
      5 oz Vegetable fat or butter
      1 tb Black treacle
      2    Apples
           - cored, unpeeled, grated
      1    Carrot; grated
      8 oz Currants
      8 oz Sultanas
      1    Egg
    1/4 pt Milk
      1    18" sq. clean cotton sheet

MMMMM------------------------GINGER CREAM-----------------------------
      8 oz Crabbe's Green Ginger Wine
      3    Egg yolks
    1/4 pt Single cream
 
  Sieve the flour and mix it with the breadcrumbs, brown sugar and
  spices. Melt the butter or vegetable fat gently with the treacle. Mix
  the breadcrumbs, currants and sultanas. Beat the egg and milk
  together and add to the dry ingredients, with the grated carrot and
  apple - use you hands. Add more milk if necessary to give a soft
  mixture which 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 enough 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 hours. It can be longer but it
  shouldn't be less. Remove the dumpling and dip it staight in and out
  of cold 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 minutes, when it will develop a
  fine, dark glossy skin. Meanwhile, make the ginger cream. Beat the
  wine with the egg yolks over hot water until the mixture is thick,
  white and fluffy. Stir in 1/4 pint single cream. Serve it in a pretty
  glass jug, with the hot pudding. The dumpling cuts wonderfully rich
  and dark. Leftover slices are delicious fried in butter - lovely with
  cream for a special tea-time treat.
 
MMMMM

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