November 15, 2017 7:06 am Leave your thoughts
Orkney dumpling is a special-occasion dish – with its origins, as you might expect, in Orkney! It’s a great, thick, hearty pudding, with more than a passing resemblance to a Christmas pudding. Eat hot, with custard. It also freezes very well, in portions, taking seconds to heat up for a rich, filling dessert.
This recipe makes great use of our wonderfully juicy dried fruit, our pungent organic spices and our vegetarian suet. Use the very best marmalade, syrup and treacle too – this is one dish where you don’t want to miss out on any of the flavour.
350g self-raising flour
450g mixed dried fruit
1tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
125g caster sugar
1 tsp baking powder
1 tbsp marmalade
1 tbsp golden syrup
1 tbsp black treacle
Mix all the dry ingredients together, then add the marmalade, syrup and treacle, and enough milk to give you a ‘dropping’ consistency. Spoon into a greased pudding bowl, cover with pleated greaseproof paper and foil, and steam in a saucepan of boiling water for four hours.
Tags: Christmas pudding, dried mixed fruit, gluten free suet, golden syrup, ground cloves, marmalade, organic spices, Orkney dumpling, Recipe, treacle, vegetarian suet
This post was written by Yzanne