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In Scot­land, there are ver­sions for oat­meal clootie dumplings, which are served with savoury stews or soups. Recipes for the fruit pud­ding vary from fam­ily to fam­ily, handed down through gen­er­a­tions and al­ter­na­tive in­gre­di­ents in­clude orange and lemon zest, grated car­rot, rum, milk stout and beaten eggs and but­ter. In some recipes, bread­crumbs are in­cluded, while oth­ers use trea­cle in­stead. Any left­overs can be fried in but­ter and served with ba­con and eggs for an in­dul­gent break­fast the fol­low­ing day.

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