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CHELTENHAM DRIPPER

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Ingredients

Adjust Servings:
FOR THE DOUGH
1 Lb Bread flour
1 Tsp Salt
2 Tbsp Butter
1 Pckt Fast acting dried yeast
10 Oz Water Tepid
FOR THE FILLING
3 Oz Shortening
4 Tbsp Butter
7 Oz Dried fruits Raisins and Golden Raisins (Optional)
3 Oz Light brown sugar
FOR THE BAKING DISH
2 Tbsp Butter
2 Tbsp Light brown sugar
FOR THE GLAZE
1 Tbsp Light brown sugar
1 Tbsp

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CHELTENHAM DRIPPER

Features:
    Cuisine:
    • Serves 8
    • Medium

    Ingredients

    • FOR THE DOUGH

    • FOR THE FILLING

    • FOR THE BAKING DISH

    • FOR THE GLAZE

    Directions

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    This is the classic Cheltenham Dripper except for the added fruit which purists will tell you is an absolute sin. Feel free to leave out the fruit if you wish to be the purist, I will not be offended.

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    Steps

    1
    Done

    Begin by making the bread dough. Put the flour and salt into a large bowl and rub in the butter. Mix in the yeast then add the water, mixing well to bring it all together.
    Knead for about 10 minutes until smooth and stretchy. Put the dough back in the bowl and cover with oiled clingfilm or a damp tea towel then leave in a warm place until doubled in size, about an hour.

    2
    Done

    When the dough is ready, on a lightly floured work surface, knock the air out and knead gently to bring the dough back into a ball. Now, for the fun part. Roll out the dough into a large rectangle. This is easier said than done as the dough will be extremely stretchy and will try to keep pulling back.

    3
    Done

    Using 1/3rd of the butter and lard or shortening, dot these over the dough before sprinkling on 1/3rd of the sugar and 1/3 of the dried fruits (if using) pressing them into the dough a little to stop them falling off during the next step.

    4
    Done

    The next step is a lot like making flaky pastry. Working in thirds, take one end and fold it so that it covers the middle third of the dough.

    5
    Done

    Now fold the other end all the way over the top so you have a three layer dough sandwiching the butter, shortening and fruit.

    6
    Done

    Now repeat this process two more times, rolling the dough out into the large rectangle, dotting with 1/3 of the butter, shortening and fruit then folding one end in and the other end over.

    7
    Done

    Finally, roll out the dough to the size of the baking dish, place the dripper carefully in the dish, pressing it to fill the dish, especially pushing it into the corners. Now cover with a cloth and leave in a warm place until well risen to almost fill the dish.

    8
    Done

    Bake at 400ºF for about 30 minutes until a lovely golden color. Just before the dripper is ready, warm the honey and water together to make the glaze. Brush the glaze over the dripper as soon as it comes out of the oven.

    9
    Done

    Cut the dripper into 8 or 12 slices and leave the dripper in the tin for 1 or 2 minutes – for longer or the toffee base will set up and make it difficult to get the dripper slices out of the dish. If it does start to set up, pop it back in the oven for a few minutes.

    Ian Cooks

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