THE duolicious COOKBOOK www.duomedia.com The duolicious cookbook is a collection of duomedia’s favourite recipes. It offers a selection of international starters, main courses and desserts unique to each duomedia team member.

This cookbook is an ode to those treasured family recipes that are passed down from generation to generation. Bringing people together is what it’s all about. And if there is one thing we love, it’s to create content that can be enjoyed by all.

starters main courses desserts

1 2 starters 4 Grilled Salmon Toast 7 Jony’s Tomato Soup 8 Tortilla de Patatas 11 Torchon de Foie Gras 12 Risotto with Minced Meat Surf & Turf • Tartar of Crayfish 15 & Beef Carpaccio

3 Grilled Salmon Toast, with Avocado and a Sunny Egg

4 PIECES OF FRESH Wash the tomatoes, rocket salad and strawberries. Cut SALMON the avocados open, remove the flesh and crush it in a 4 RIPE AVOCADOS bowl using a fork. Cut the cherry tomatoes into tiny 200 g CHERRY TOMATOES pieces and blend with the crushed avocados. Season to 100 g ROCKET SALAD taste and put the mixture in the fridge. 100 g STRAWBERRIES 1 LARGE OR 2 SMALL Slice the red onion and strawberries. RED ONIONS Heat 1 spoon of olive oil in a pan and fry the salmon 4 THICK SLICES OF according to taste. (I prefer it a little pink on the inside, DARK BREAD but this is not to everyone’s liking). 4 EGGS PEPPER & SEA SALT Meanwhile, put the slices of bread in the warm oven.

Fry the eggs sunny side up (TIP: you can also poach them).

Serves 4 Now you are ready to create layers. When the slices of Preheat oven to 180°C bread are crunchy, remove them from the oven and put them on a plate. Place the rocket salad on top, add the avocado mix, then place the salmon on top and add a little sea salt.

Decorate the tower with the red onion slices, and to finish off this delicious and healthy toast, place an egg on top of the grilled salmon. Decorate your masterpiece with strawberry slices and serve.

Anneleen Coppens PR Assistant, Belgium

4 5 6 Jony’s Tomato Soup

Chop the onions and fry in butter in a soup pot. 3 l WATER 4 BEEF STOCK CUBES Wash your fresh tomatoes and remove the skin. 3 ONIONS 250 g DOUBLE CRÈME Add the diced and fresh tomatoes. CHEESE SPREAD 4 CANS DICED TOMATOES Let simmer for a few minutes, then add the water with 6 FRESH TOMATOES the stock. PEPPER (NO SALT!) Mix the onions and tomatoes, add the double crème cheese spread and stir thoroughly.

Add pepper (salt is not needed as the stock cubes already contain plenty of it).

Cook at a consistent temperature throughout, turning up the heat towards the end prior to serving. Meatballs are a perfect addition to your tomato soup. Serves 6

Jony Maesele Account Manager, Belgium

7 Tortilla de Patatas

1 kg POTATOES Peel the onion and potatoes. 1 LARGE ONION 8 EGGS Dice the onion into very small pieces and put in a large pot EXTRA VIRGIN OLIVE OIL with a lot of oil. SALT Slice the potatoes and add to the pot.

Fry everything at a medium heat, removing from the hob from time to time, until the potatoes are fully cooked and golden brown.

Add a bit of salt.

Beat the eggs in a bowl and add the potatoes and onions.

Coat a frying pan with a little oil.

Cook the egg mixture on a high setting and then lower the heat.

Turn the tortilla over so that it is browned on both sides.

Serves 4 Preheat oven to 180°C Serve hot and sprinkle with lemon juice.

Rosa Arza Content PR Consultant, Spain & Portugal

8 9 10 Torchon of Foie Gras

Lightly season a lobe of deveined foie gras with salt and DEVEINED FOIE GRAS a five-blend peppercorn mix. SEA SALT FIVE-BLEND Wrap the foie gras in cloth and roll it into a tight cylin- PEPPERCORN MIX der.

Press the foie into a container on an even layer of salt and cover with salt completely.

Place in the refrigerator for 48 hours.

Once the curing process is complete, remove the foie gras from the salt and unwrap the cloth. You can rinse it in cold water if some salt remains on the surface of the foie.

Wrap the foie gras in a plastic wrap and chill until ready to use; it can stay in the refrigerator for 3-4 days. the result is a creamy, deliciously flavoured torchon of foie gras. Serves 6

Florence Kircher Localisation Project Manager, Belgium

11 Risotto with Minced Meat

90 g BUTTER Heat the butter in a pan. Add the onion and stir with a 1 WHITE OR wooden spoon until it becomes transparent and a little bit COPPER ONION golden. 300 g BEEF MINCE ± 1 l WATER Add the minced meat and cook, stirring well, ensuring that ONE GLASS OF GOOD the meat pieces are tiny, crushing any large ones with the RED WINE spoon. Then add the wine and let it evaporate. SALT Add the rice and allow all liquid to evaporate whilst stirring 260 g WHITE RICE continuously. The rice should be toasted, but not browned. 1/2 CUP PARMESAN, GRATED In the meantime, boil the water and add gradually, not all at once. Stir until the rice is cooked completely, about every 2-3 minutes, to reach the perfect consistency. Add a little salt and green pepper.

Serves 4 When the rice is cooked, remove the pan from the heat and add the parmesan, stirring thoroughly. Buon appetito!

Risotto is an artform, you probably will not get it perfect the first time round, but please persevere because it is worth it!

Note: You can also add a bit of tomato sauce when cooking the meat before adding the wine. If you want a tastier risotto, you can use 200 g of beef mince and 100 g of fresh pork sausage (only the filling, not the skin).

Can be served as a main dish or on the side of osso bucco or grilled fish.

Barbara Bernardi Content PR Consultant, Italy

12 13 14 Surf & Turf Tartar of Crayfish & Beef Carpaccio

Chop the crayfish and add the finely chopped herbs. 250 g CRAYFISH Add a spoonful of cocktail mayo, pepper & salt. 8 SLICES OF BEEF CARPACCIO Place 2 slices of beef carpaccio on a plate. Put the 40 g PARMESAN CHEESE tartar mix in the middle and close the folds so you end ½ GRANNY SMITH APPLE up with a little package. A HANDFUL OF ROCKET SALAD Mix the rocket salad and julienne-shaped apple parts ½ LEMON with walnut oil, a few drops of balsamic vinegar, pepper CHIVES and salt. FRESH TARRAGON Put the rocket salad mix on a plate as the basis. Place the OIL, PEPPER, SALT beef package on top and finish off with fleur de sel and (FLEUR DE SEL) parmesan shavings. COCKTAIL MAYONNAISE BALSAMIC VINEGAR ENJOY with a chilled glass of white wine. WALNUT OIL

Serves 4

Lutt Willems Director Client Relations, Belgium

15 16 main courses 18 Bavarian Fleischpflanzerl Beef Bourguignon with 21 Minced Meat 22 Beef Joshi 25 Chili Con Carne Cannelloni with Sage & Feta in 26 Bell Pepper Sauce 29 Cod à la Méditterano Roast Sweet Potatoes with 30 Goat Cheese 33 The Original Wiener Schnitzel

17 Bavarian Fleischpflanzerl

600 g MIXED MINCED MEAT Soften bread rolls for about 30 minutes and then (HALF PORK, HALF BEEF) squeeze them dry. 2 ONE DAY-OLD BREAD ROLLS (NO BAGUETTE) Put all ingredients and the squeezed rolls in a bowl and 1/2 CUP BOILING WATER OR mix well, preferably using your hands. It takes around HOT MILK five minutes to get a homogeneous structure. 2 EGGS PINCH OF SALT Heat the butter oil in a large frying pan. 1 FINELY CHOPPED LARGER MILD ONION Form 8 patties with your wet hands and fry over a 45 g CHOPPED FRESH PARSLEY medium heat until browned on both sides. They 5 g FRESH MARJORAM should no longer be pink inside. This takes in total ca. 5 g BASIL 25 minutes. Lower the heat towards the end to avoid a 1 ml LEMON ZEST burned surface. 1 ml FRESH GROUND BLACK PEPPER 1 tsp MEDIUM-HOT MUSTARD This typical German dish will be best 2 g GROUND SWEET PAPRIKA A PINCH OF GROUND MACE enjoyed with a local beer (Augustiner 1 CRUSHED GARLIC CLOVE or tegernsee hell). BUTTER OIL

serves 4

Annette Finn Content PR Consultant, Germany

18 19 20 Beef Bourguignon with Minced Meat

Wash and cut the carrots and onions into thin slices. 500 g MINCED MEAT Heat the butter in a sauté pan and fry the carrots and (BEST TO USE GAME) onion along with the (wild) minced meat for about 140 g BACON LARDONS 5 minutes on high heat. Season to taste. 1 kg POTATOES 200 g CARROTS Sprinkle the plain flour over the meat and vegetables 200 g ONIONS and stir for about 10 seconds. Then add the red wine, 250 g MUSHROOMS water, stock, tomato purée, thyme, bay leaf and 250 ml RED WINE crushed garlic. Bring to a boil and simmer for about 15 g TOMATO PURÉE 20 minutes with the lid on the pan. 30 g BUTTER Wash and peel the potatoes, boil until tender. 15 g PLAIN FLOUR HALF A BEEF STOCK CUBE Prepare the bacon and mushrooms in a new pan. First, 3 CLOVES OF GARLIC fry the bacon lardons for about 5 minutes. Soak up the CHOPPED PARSLEY fat on kitchen paper, then add the remaining fat in the SMALL BUNCH OF THYME sauté pan. Clean the mushrooms and cut into four, fry 1-2 BAY LEAVES over a medium heat with some butter and season to taste.

Add the bacon and mushrooms to the sauté pan, allowing them to mix in and heat through for about 1 minute. Finish by sprinkling chopped parsley over the Serves 4 dish. Serve with the boiled potatoes.

Pour yourself a glass of red wine, and … enjoy!!

Nancy Vermeulen Content PR Consultant, Belgium

21 Beef Joshi

1 kg QUALITY STEAK Cut the meat into large pieces and marinate with olive oil, SEA SALT & BLACK sea salt, black pepper, spring onions and garlic. PEPPER FRESH CORIANDER In a large pan, heat up some olive oil, add the marinated GARLIC meat and stir. SPRING ONIONS CANE SUGAR When the meat is ready add the soy sauce and cane sugar and cook briefly. When ready, add the fresh coriander. GOOD QUALITY SOY SAUCE For a spicier dish: add a chopped chilli pepper (remove the OLIVE OIL seeds!). RICE RED MERLOT WINE Serve with rice and a glass of red Merlot wine (or an ice chilled Louis beer, hard to find though) - enjoy! Serves 4

Anja D'’Hondt Content PR Consultant, Belgium

22 23 24 Chili con Carne

Dice the onion and slice the red bell pepper, removing 1 LARGE ONION the stalks and washing away the seeds, then chop. Peel 1 RED BELL PEPPER and finely chop 2 garlic cloves. Cut the chilli pepper 2 GARLIC CLOVES, PEELED into small pieces. 1 SMALL CHILLI PEPPER 10 g PAPRIKA Glaze the onion. Add the garlic, red bell pepper and 10 g CUMIN chilli pepper. Cook for 10 minutes, stirring occasionally. 500 g LEAN MINCED BEEF 600 g CAN CHOPPED Brown the minced beef once the vegetables are soft. TOMATOES Add the spices (paprika, cumin and thyme). Keep 1 G THYME stirring until all the mince is in small lumps and 410 g CAN RED KIDNEY browned. BEANS 8 WHEAT TORTILLAS Add the chopped tomatoes, salt and pepper and stir SOUR CREAM TO SERVE well. Drain and rinse the red kidney beans before adding them to the sauce. Mix everything together thoroughly.

Put the lid on the pan and leave the sauce to simmer Serves 4 gently for at least 30 minutes on a low heat. Check occasionally to stir and make sure the sauce doesn’t stick to the bottom. If needed, add a couple of tablespoons of water. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Add seasoning and taste regularly. Leaving your chilli to cool down for a while before serving is important as it allows the flavours to mix with the meat. Heat up the wheat tortillas and serve with sour cream. Enjoy!

Margot Schuljin Account Manager, Belgium

25 Cannelloni with Sage & Feta in Bell Pepper Sauce

CANNELLONI: Chop the mushrooms and stir-fry them until the moisture 30 ml OLIVE OIL is gone. Remove from heat and add the feta cheese and pine 200 g PARISIAN MUSHROOMS nuts. Add the sage and parsley and mix well. Add pepper 300 g FETA CHEESE & salt and fill the cannelloni rolls with the mixture. 30 g PINE NUTS 5 g SAGE Sauce 5 g PARSLEY Grill the bell peppers to allow peeling them, then chop. PEPPER & SALT Glaze the onion with the olive oil in a pot together with the CANNELLONI PASTA thyme. Add the garlic and stir for another 2 minutes. 20 g PARMESAN CHEESE

SAUCE: Add the chopped peeled tomatoes, white wine vinegar, 4 RED BELL PEPPERS stock and pepper & salt. 15 ml OLIVE OIL When the tomatoes are soft, add the paprika. Let the 1 CHOPPED ONION mixture boil down. 10 g CHOPPED THYME 2 GARLIC CLOVES Pass it all through a food mill and let the sauce boil until it 4 PEELED TOMATOES has the required thickness. 10 cl WHITE WINE VINEGAR 30 cl VEGETABLE STOCK Remove the pot from the heat and mix in the butter. PEPPER & SALT 20 g BUTTER Add a big spoon of sauce to the casserole, lay down a layer of filled cannelloni. Cover the cannelloni with sauce. Grate the parmesan cheese on top.

Cook in the oven for 20 minutes at 180°C. Enjoy the dish with a good red wine.

Louis De Nolf General Manager, Belgium Serves 4

26 Serves 4

27 28 Cod à la Méditterano

Start by slicing up the tomatoes, mozzarella and potatoes 800 g COD in slices of around ½ cm. The thinner they are, the more 5 TOMATOES juice and flavour they will give to the dish. 2 LUMPS OF MOZZARELLA (250 g) Pour olive oil in a medium-sized oven dish and add the 150 g GRUYÈRE CHEESE pepper, salt, ½ of the stock cube and herbs. Cut your 5 LARGE POTATOES onions into brunoises and mix them with the herbs and 1 ONION olive oil. Rub your fish with olive oil and arrange a flat PEPPER base of the fish at the bottom. Slice the fish in half if it is SALT too thick. OLIVE OIL 1st layer tomatoes: 1 VEGETABLE STOCK CUBE Put a flat layer on top of your fish. Season* PIMENT D’ESPELETTE 2nd layer mozzarella: (ESPELETTE PEPPER) Add a layer on top of the tomatoes. Season* PAPRIKA POWDER 3rd layer tomatoes: BASIL Add a layer on top of the mozzarella. Season* 4 SPOONS OLIVE OIL th 4 layer mozzarella: 3 CRUSHED GARLIC CLOVES Add a layer on top of the tomatoes. Season* 5th layer potatoes: Add a layer of potato slices. Season* + add gruyère cheese 6th add another layer of potatoes Preheat oven to 180°C *Add the following seasoning between each of the layers: Cook 45 min Pepper, salt, paprika powder, spicy powder, basil, a dab Serves 4 of stock cube, crushed garlic. Don’t use too much salt because the stock is salty, too.

On the top layer of potatoes, add some mozzarella and gruyère cheese, season with pepper, salt, basil and spices. To make the top extra crispy, place under the grill for 5 minutes. A fresh rosé or a colD red wine will do the trick with this cod dish! Elisabeth Decabootere Creative Services Director, Belgium

29 Roast Sweet Potatoes with Goat Cheese

2-3 SWEET POTATOES Wash the sweet potatoes and cut them into long pieces. 100 g SOFT GOAT CHEESE Sprinkle with olive oil, salt & pepper and place on an A HANDFUL OF CHIVES oven tray. Roast in a pre-heated oven at 200°C for 20 to 8-10 SWEET CHERRY 25 minutes (or until roasted enough). TOMATOES 60 ml BALSAMIC VINEGAR While the sweet potatoes are in the oven, cut the cherry 12 ml HONEY tomatoes in half. SALT & BLACK PEPPER Bring the balsamic vinegar and honey to the boil. Simmer OLIVE OIL on a low heat until it thickens (note: don’t let it cool down, as it will get very thick and impossible to work with).

Put the sweet potatoes on a plate and add the cherry tomatoes and the crumbled goat cheese.

Add the balsamic vinegar, garnish with chives. This delicious recipe is fully vegetarian and Serves 1 Preheat oven to 200°C gluten-free!

Anneleen Van Malderen PR & Social Media Assistant, Belgium

30 31 32 The Original Wiener Schnitzel

Tenderise the veal to about 2-4 mm and salt on both 8 VEAL CUTLETS (90 g EACH) sides. On a flat plate, whisk the eggs briefly and gently 4 EGGS with a fork. 200 g VERY FINE BREAD- CRUMBS Lightly coat the cutlets in flour then dip into the egg, 100 g FINE FLOUR then coat in breadcrumbs. 300 g BUTTER 100 ml VEGETABLE OIL Heat the butter and oil in a large pan (allow the fat to SALT get very hot) and fry the schnitzels until golden brown LEMON SLICES AND FRIED on both sides. Make sure to jiggle the pan regularly so that the schnitzels are surrounded by oil and the PARSLEY FOR GARNISHING crumbing becomes ‘fluffy’.

Remove the cutlets from the pan and drain on kitchen paper. Fry the parsley in the remaining oil and drain. Place the schnitzels on a plate and serve garnished with parsley and slices of lemon. Preheat oven to 180°C Best served with boiled potatoes, potato salad or Bake 45 min French Fries and a side salad. Serves 4 In Germany it is common to have a “Schnitzel Wiener Art”, which is made with pork cutlets. But the Wiener original is an all-time favourite.

Monika Dürr Content PR Consultant, Germany

33 34 desserts 36 Easy-peasy Apple Pie 39 Bodding • Bread Pudding 40 Gâteau Breton 43 Lemon Meringue Pie 44 Limonnik 47 Scottish Clootie Dumpling

35 Easy-peasy Apple Pie

PIE: Pie 5 APPLES Mix all pie ingredients to make a smooth but not overly 180 g SELF-RAISING processed pastry/dough. FLOUR 150 g SUGAR Butter a baking dish and spread the dough out flat. 90 ml OIL 12 cl MILK Cut the apples into thin slices. 25 g VANILLA SUGAR Arrange them on the pastry so that everything is covered. 1 EGG Bake in the oven for 45 minutes. SYRUP: 80 g BUTTER Syrup 45 g SUGAR Make a syrup from the butter, sugar, vanilla sugar and egg. 25 g VANILLA SUGAR Pour over the baked cake and continue baking for another 1 EGG 5 minutes. Finally, place under the grill for 5 minutes. Savour with vanilla ice-cream and coffee.

Preheat oven to 230°C Bake for 45 min

Dorien Cooreman Account Manager, Belgium

36 37 38 Bodding • Bread Pudding

Put the 2 spoons of white sugar and the vanilla 500-750 g “OLD” BREAD sugar in a large bowl, together with 2 eggs. Mix until 75 cl WARM MILK it is a liquid mass. 2 EGGS 30 g WHITE CRYSTAL SUGAR Crumble the bread and add it to the mixture, 150 g BROWN SUGAR together with the brown sugar. Pour some of the 1 8-GRAM SACHET VANILLA warm milk over this and allow to soak for a minute SUGAR or two. Add the dried raisins. 50 g DRIED RAISINS 175 g UN-PITTED CHERRIES If the mixture is too dry, add some more of the warm milk. Stir and mix everything until you obtain a IN SYRUP homogenous ‘dough’. Now add the cherries and 30 ml RUM 2 tablespoons of the cherry syrup. Last but not least: 20 g BUTTER add the rum. Stir gently one last time. 20 g FLOUR TO GREASE BAKING MOLD Grease your baking dish (sides and bottom) with the butter and sprinkle on the flour (sides and bottom). Pour in your mixture and place in the pre-heated oven.

Bake for approximately one hour (when you stick Preheat oven to 180°C Bake for 1 hr a metal knitting needle in the bread pudding and it comes out clean, it’s ready).

Remove from the oven and allow to cool down for some 15 minutes before unmolding the ‘bodding’. Put it on a nice cake tray and let it cool down completely. This grandmother’s recipe is perfect to accompany a late afternoon coffee.

Anne-Marie Maene Business Development Director, Belgium

39 Gâteau Breton

500 g ALL-PURPOSE FLOUR Cream the butter and sugar, until light and fluffy. 6 LARGE EGG YOLKS 250 g UNSALTED BUTTER Beat in the vanilla and egg yolks, one at a time, beating 250 g SUGAR well after each addition. Add the 2 teaspoons of rum. 15 ml VANILLA EXTRACT PINCH OF SALT Add the flour and salt and beat until just combined. EGG WASH (1 BEATEN EGG) Transfer the batter, which will be very thick, into a 10 ml RUM 22 cm tart pan and pat it down with your hand. Chill the batter for 10-15 minutes in the refrigerator.

Remove from the refrigerator. Brush the top with beaten egg, and mark a crisscross pattern with a fork.

Bake for about 50 minutes or until the top is golden brown and the edges pull away slightly from the sides.

Preheat oven to 170°C Bake 50 min Serves 6+ ENJOY with a glass of breton cider.

Sébastien Le Roux Director Operations & Services, Belgium

40 41 42 Lemon meringue pie

Lemon Filling 340 g SUGAR In a medium saucepan, whisk together 1 cup of sugar, 30 g FLOUR flour, corn-starch and salt. Stir in the water, lemon juice 45 g CORN STARCH and lemon zest. 0.5 l WATER 2 LEMONS, JUICED Cook over a medium heat, stirring frequently, until AND ZESTED mixture comes to a boil. Stir in the butter. 30 g BUTTER 4 EGG YOLKS, BEATEN Place the egg yolks in a small bowl and gradually whisk 1 (±20 cm) PIE CRUST, in 1/2 cup of hot sugar mixture. Whisk the egg yolk mixture into remaining sugar mixture. Bring to the boil BAKED and continue to cook while stirring constantly until 4 EGG WHITES thick. 90 g WHITE SUGAR

Remove from heat. Pour filling into baked pastry shell.

Meringue Whisk the egg whites until frothy. Gradually add the sugar and continue to whisk until stiff peaks form. Serves 8 Preheat oven to 175°C Spread the meringue over the pie, sealing the edges at Bake 10 min the crust.

Bake in a preheated oven for 10 minutes. your pie is ready when your meringue is golden brown.

Corentin Rosé Creative Services Assistant, Belgium

43 Limonnik

600 g FLOUR Mix one cup of flour with the margarine (cut a block of 250 g HARD MARGARINE margarine, periodically sprinkling it with flour). Add two OR BUTTER cups of flour, the sour cream and the baking soda with 250 g SOUR CREAM vinegar. Beat dough until it will come off your hands. 200 g SUGAR Divide the dough into two parts of 2/3 and 1/3. Grease (using 1 MEDIUM-SIZED LEMON margarine or butter) a baking tray and roll out the 2/3 of A PINCH OF BAKING SODA, the dough to curve the edges. Roll out remaining 1/3 of the dough on a pastry board. SLAKED BY VINEGAR Finely grate one medium-sized lemon (lemon peel and pulp without the white layer), add one cup of sugar and evenly distribute on the dough. Cover the dough with the other 1/3 and stick the edges together. Make a hole of 5 cm in diameter in the middle of the dough, so that you can see the lemon layer.

Put the pie into a preheated oven (180°C) and cook for 35-40 minutes. CUt the pie on the baking tray while it’s Preheat oven to 180°C Bake 40 min lukewarm and place on a serving dish.

Elena Bondarenko Content PR Consultant, Russia

44 45 46 Scottish Clootie Dumpling

Rub the suet into the flour until it becomes like crumbs. 125 g SUET Add the baking powder. Fold in the oatmeal, sugar, 250 g PLAIN FLOUR sultanas, currants and the spices and blend together. Add 5 g BAKING POWDER the beaten eggs and syrup, then add the milk until the 125 g OATMEAL mixture is of a firm consistency. 250 g MIXED PLUMP SULTANAS AND CURRANTS There are 2 choices of method: (OR MIXED FRUITS) 1. Take a square of muslin or a cotton cloth. Place into 75 g BROWN SUGAR boiling water, then spread it out and sprinkle flour over 15 ml GOLDEN SYRUP one side (this helps form a skin on the dumpling). Put the 1 TEASPOON GINGER mixture into the middle of the cloth and pull the sides of POWDER the cloth up around the mixture and tie at the top with a 1 TEASPOON GRATED piece of string, leaving a space for the mixture to expand. CINNAMON Take a deep saucepan and put an upside-down saucer at 2 MEDIUM EGGS the bottom. Place the dumpling onto the saucer and fill the 60 ml MILK pan with boiling water until the dumpling is covered. Make 1 TABLESPOON OF FLOUR sure that the water is not able to leak into the mixture. FOR THE CLOTH Simmer for approximately 3 hours – Remember to check the water level and add boiling water from a kettle to keep the dumpling covered.

2. Instead of a cloth you can use a pudding bowl. Rub butter all over the inside of the bowl and add the mixture. Leave a good space at the top for the pudding to expand. Serves 6-8 Cover with greaseproof paper and seal. Place the pudding bowl in a steamer and steam for approximately 3 hours, remembering to check the levels of liquid in the steamer.

Serving: Some like to sprinkle it with sugar and put it in an oven at 120°C for 20 minutes or until a skin forms. The pudding will keep for up to 4 weeks in a cool cupboard or fridge and can be served cold or re-heated with different poached fruits such as rhubarb or gooseberries. The Clootie dumpling can be served hot with Annie Hotton cream or custard and warm homemade jam. Content PR Consultant, UK

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