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AN DUFF AIG ÙISDEAN

225g flùr plèan
1 spàinn bheag sòda
100g geir ghlasrach
50g spìontagan
75g deitichean
50g reusaidean
3/4 prunaichean
1 ubhal còcaireachd
100g sultànathan
1 spàinn-bheag cainneal
1 spàinn-bheag dinnsear
1 spàinn-bheag spìosraidhean measgaichte
Bloigh chnò-mheannt
Bloigh salainn
175g siùcar Muscavado
1 spàinn-mhòr trèicil
1 ugh
150 bainne no bainne goirt
Druthag mhath uisge-beatha Ìleach

Cuir na measan tioram, na prùnaichean agus an ubhal ann am bobhla mòr.
Cuir an t-uisge-beatha ris agus measgaich gu math.
Fàg gu aon taobh airson co-dhiù uair a thìde gus leigeil leis an uisge-bheatha sùghadh dhan na measan.
Cuir am flùr tro shìoltachan ann am bobhla eile cuid ris an t-sòda, a’ gheir, an dinnsear, na spìosraichean measgaichte, a’ bhloigh chnò-mheannt agus an t-salann.
Cuir na measan ris a’ bhobhla agus measgaich.
Ann am bobhla eile, measgaich an trèicil, an t-ugh agus leth dhen bhainne agus buail gu math.
Measgaich na gritheidean uile ri chèile ann am bobhla mòr, a’ cur tuilleadh bainne ris mar a dh’fheumas gus an taois a thoirt còmhla.

Thoir pana mòr làn uisge chun a’ ghoil.
Cuir clobhd anairt glan dhan uisge, a’ fàisgeadh a-mach an t-uisge a bharrachd, agus leig leis fuarachadh.
Fhad ’s a tha seo a’ tachairt, cuir pailteas flùr air a’ bhòrd.
Sgaoil an clobh anairt air a’ fhlùr agus cuir dustadh math eile de fhlùr air taobh staigh a’ chloibhd.
Dòirt an taois am meadhan a’ chloibhd agus cruinnich na h-oiseanan.
Ceangal an clobhd le sreang, a’ dèanamh cinnteach gu bheil e teann gu leòr, ach gu bheil rùm gu leòr ann dhan taois leudachadh na bhroinn.
Cuir dhan phana leis an uisge ghoileach agus bruich air a shocair airson 2-3 uairean a thìde.

UISDEAN’S CLOOTIE DUMPLING

225g plain flour
1 tsp bicarbonate of soda
100g vegetable suet
50g currants
75g dates
50g raisins
3/4 prunes
1 cooking apple
100g sultanas
1 tsp cinnamon
1 tsp ginger
1 tsp mixed spice
Grating of nutmeg
Pinch of salt
175g Muscavado sugar
1 tbsp treacle
1 egg
150 ml milk or buttermilk
A good splash of Islay Whisky

Put the dried fruit, prunes and apple in a large bowl.
Add the whisky and mix together.
Set aside for at least an hour to allow the whisky to soak into the fruit.
Sift flour into another bowl along with bicarbonate of soda, suet, ground ginger, mixed spice, grating of nutmeg, sugar and salt.
Add fruit mixture to the bowl and mix through.
In another bowl, mix treacle, egg and half the milk. Whisk thoroughly.
Mix all the ingredients together in the large bowl, adding more milk, if required to bring the mixture together.

In a large pan, bring water to the boil.
Place a clean muslin cloth into the water, squeeze our excess water and allow to cool.
In the meantime, generously flour a table or surface, with a good layer of flour.
Spread the cloth out onto the floured table and spread another layer of flour on the inside of the cloth.
Pour the mixture into the centre of the cloth and gather the corners together.
Tie the cloth with string, making sure it is securely tied but leaving room for the dumpling to expand.
Place in the pan of boiling water and allow to simmer for 2 – 3 hours.

MÌLSEAN DE DHUFF LE TEÒCLAID

Duff (reasabaidh gu h-àrd)
2 spàinn-mhòr mil Manuka
1 spàinn-bheag uisge-beatha Ìleach
150g uachdar tiugh
1 spàinn-mhòr siùcar phùdarach
2-3 bàraichean teòclaid
200g teòclaid dorcha às a’ Bheilg
Druthag uisge-bheatha smocte

Uachdar Uisge-bheatha:
Buail an t-uachdar agus an t-siùcar phùdarach còmhla.
Cuir druthag uisge-bheatha na mheasg nuair a thathar toilichte leis an uachdair.

Geàrr an duff na phìosan beaga cruinn agus cuir air truinnsear.
Leagh an teòclaid le bhith ga chur ann am bobhla air muin pana le uisge goileach. Cuir an teòclaid às a’ Bheilg na mheasg.
Cuir druthag mhath dhen uisge-bheatha agus am mil dhan bhobhla agus measgaich.
Dòirt spàinn-bheag de dh’uisge-beatha air gach cearcall duff agus leig leis sùghadh dhan chèic.
A-nis dòirt teòclaid gu leòr air an duff gus gach cearcall a chòmhdachadh.
Fàg gu aon taobh agus leig leis fuarachadh.
Gabh an duff leis an uachdar uisge-bheatha agus balgam uisge-bheatha.

CHOCOLATE DUMPLING DESSERTS

Dumpling (recipe above)
2 tbsp Manuka honey
1 tsp Islay whisky
150 ml whipping cream
1 tbsp icing sugar
2 -3 bars chocolate
200g dark chocolate callets Belgian chocolate
Dram of smokey whisky

Whisky cream:
Whip the cream and icing sugar.
Add a splash of whisky once the cream has been whisked to desired consistency.

Cut the dumpling into small rounds and place on a serving plate.
Melt the chocolate by placing a bowl over a saucepan of simmering water. Add the chocolate callets and stir well.
Add a good splash of the whisky to the honey and stir.
Pour a teaspoon of whisky onto each round of dumpling and allow it to be absorbed.
Now pour enough melted chocolate on top, to cover the rounds.
Set aside and allow to cool.
Serve with the whisky cream and a dram of whisky.