Due to the current circumstances we have all had a little bit more time (I know I have) to expand our creative side. In between working on enhancing my business, carrying out the daily chores (walking our French bulldog Ralph for miles!!!!) and home schooling our three kids (Ahhh!!!!) I have been developing ideas for different serving suggestions of my Clootie Dumpling pudding range. I am striving to keep my scrumptious handmade puds both modern, interesting and follow current food trends. Over the next few weeks I will share some more serving suggestions and the possibility of live demos by Zoom or You Tube in the future.
My grandfather loved Clootie Dumpling puds fried with sausage, bacon and eggs especially after a few days of being made. After a few days Clootie Dumpling pudding can become a wee bit dry and therefore by frying the dumpling all of the wonderful flavours from the bacon and sausage reignite and compliment the Clootie Dumpling pud.
I don’t tend to have a fried Scottish breakfast unless staying on holiday in a hotel, Air BNB or bed and breakfast then I take the opportunity to eat everything in a Scottish breakfast (my favourite being a fried tattie scone and a slice of Clootie Dumpling pud!).
Baked Scotch Eggs with a difference!!
These Scotch eggs can be enjoyed anytime of the day. I reduce the fat and calorie content by baking in the oven and serving with a side salad.
50g Traditional or Apple / Pear and Cinnamon Clootie Dumpling Pudding cut into cubes or broken up into small pieces
400g minced pork sausage
90g of golden crispy bread crumbs
1 teaspoon salt
4 hard-cooked eggs, peeled
1 egg, beaten
Heat oven to 200 centrigade (400 fahrenheit). In large bowl, mix Clootie Dumpling, pork sausage, and salt. Shape mixture into 4 equal patties.
Roll each hard-cooked egg in flour to coat. Place on sausage patty and shape sausage around the egg.
Dip each into beaten egg.
Coat with bread crumbs to cover completely.
Place on ungreased cookie sheet.
Bake for approximately 35 minutes or until sausage is thoroughly cooked and no longer pink.