MMMMM----------------------CALEDONIAN CREAM--------------------------- 4 oz Mascarpone cream cheese 4 fl Double cream 1 tb Thick bitter Seville -marmalade 2 tb Brandy or rum 2 ts Lemon juice Sugar to taste Preparing the cloth: Half fill a very large pot with water and bring to the boil. Add a large piece of white cloth or linen to the water and boil for 2-3 minutes. Lift out with some tongs and allow the excess water to drip off. Lay the cloth out on a table and dust a layer of flour over it. This forms the skin. Making the dumpling: Dissolve the syrup in the buttermilk and add the eggs to the other ingredients. Mix to a soft dropping consistency. Place the mixture in the centre of the prepared cloth, draw up the edges and tie with some string. Leave a little space for the dumpling to expand. Steaming: Place a plate in the bottom of the pan and then add the dumpling. The water should come two thirds of the way up the dumpling. Bring to simmering point and cover with a lid and cook for 3-4 hours, checking the water level occasionally. Alternatively use a 3 pint pudding bowl, cover with some greaseproof paper and secure. To turn out: Fill up with cold water a basin large enough to hold the dumpling and have ready a bowl that the dumpling will just fit into and a large round heated plate. First dip the dumpling into cold water for about 10 seconds. This prevents the skin sticking to the cloth. Now put into the bowl and untie the string. Open out the cloth and hang over the sides of the bowl. Put the serving plate over the bowl, invert it, and carefully remove the cloth. Drying out and serving: Dry out the dumpling in the oven. Sprinkle with caster sugar. Slice and serve with a dollop of Caledonian cream. Caledonian cream: Beat back the mascarpone and lightly whip the double cream. Fold the mascarpone through the cream, along with the other ingredients, and serve with the dumpling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1318g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 525 (22%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 2116.2mg||651 %|
|Sodium 4779.7mg||165 %|
|Potassium 1258.9mg||33 %|
|Total Carbohydrate 355.2g||104 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 341.1g|
|Protein 101.5g||145 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2357
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!