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Does anyone have a good recipe for spotted dick?
I first ever heard of it in the movie "King Ralph" with John Goodman. The name always getts some chuckles, but its an English pudding with raisins. It appearently goes by a few names in England. Not many people in the U.S. have even heard of it. I ordered some from England the other day and it was very tasty!
The recipes on the internet call for suet. Im not even sure where to buy that. Spotted dick doesnt seem a very healthy thing to eat, but mayby for a special occasion.
Cooking & Recipes - 3 Answers - 2008-04-14 19:14:42
Best Answer
SPOTTED DICK
75g (3 oz.) self-rising flour
Pinch salt
75g fresh bread crumbs
75g shredded suet
50g (2 oz.) caster sugar (confectioners')
175g (6 oz.) currants
About 60 - 90ml (4 - 6 tbsp.) milk
Half-fill a steamer with water and put on to boil. Mix together the flour, salt, bread crumbs, suet, sugar and currants in a bowl. Make a well in the center and add enough milk to give a fairly soft dough. Form into a roll on a well floured board, wrap loosely in greased greaseproof paper and then in foil, sealing the ends well.
Steam over rapidly boiling water for 1 1/2 - 2 hours. Unwrap the pudding, put in a hot dish and serve with custard or a sweet white sauce flavored with cinnamon or grated lemon rind. Alternatively, make the mixture of a soft dropping consistency and steam it for 1 1/2 - 2 hours in a greased 900ml (1 1/2 pint) basin.
JM
All Answers
Answer 1
you can get suet from a butcher or ask the meat man at your supermarket. it isn't meant to be healthy.
2008-04-14 19:24:52
Answer 2
You can purchase suet from your local butcher. Just tell them that you want suet to make an old fashioned pudding. This way they will know to give you the right kind of suet. There are different kinds of suet some are used for bait,some for feeding birds,and then there is the kind for cooking with.
www.recipesource.com/ethnic/europe/british/00/rec0010.html
2008-04-14 19:59:44
Answer 3
SPOTTED DICK
75g (3 oz.) self-rising flour
Pinch salt
75g fresh bread crumbs
75g shredded suet
50g (2 oz.) caster sugar (confectioners')
175g (6 oz.) currants
About 60 - 90ml (4 - 6 tbsp.) milk
Half-fill a steamer with water and put on to boil. Mix together the flour, salt, bread crumbs, suet, sugar and currants in a bowl. Make a well in the center and add enough milk to give a fairly soft dough. Form into a roll on a well floured board, wrap loosely in greased greaseproof paper and then in foil, sealing the ends well.
Steam over rapidly boiling water for 1 1/2 - 2 hours. Unwrap the pudding, put in a hot dish and serve with custard or a sweet white sauce flavored with cinnamon or grated lemon rind. Alternatively, make the mixture of a soft dropping consistency and steam it for 1 1/2 - 2 hours in a greased 900ml (1 1/2 pint) basin.
JM
2008-04-14 23:17:03
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