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Re: Lazy Sunday
I dunno ... your all so dirty minded ...shame on you both!...lol...<looks up at halo above head>..;o)
No it really is a traditional english pudding....although in these times of political correctness that they are trying to call it "Spotted Richard"...hahaha...hasnt quite got the same ring to it has it
Spotted Dick - A traditional English Dessert, with a Custard Sauce
(A steamed suet pudding containing dried fruit)
The Dough (dick)
This should be a suet1 dough, though many recipes leave out the suet, and may substitute 4 oz. margarine.
I dunno ... your all so dirty minded ...shame on you both!...lol...<looks up at halo above head>..;o)
No it really is a traditional english pudding....although in these times of political correctness that they are trying to call it "Spotted Richard"...hahaha...hasnt quite got the same ring to it has it
Spotted Dick - A traditional English Dessert, with a Custard Sauce
(A steamed suet pudding containing dried fruit)
The Dough (dick)
This should be a suet1 dough, though many recipes leave out the suet, and may substitute 4 oz. margarine.
8 oz. of self raising flour
-- If you are not using self-raising flour, add 1 tablespoon baking powder and 3/4 teaspoon salt
1/8 teaspoon of salt
6 oz. of shredded or finely chopped, rendered suet
-- To render, cook suet over a moderately low heat, for about 20 minutes, until it is melted and clear and cracklings are golden.
Run it through a sieve into a bowl, and cool.
Chill until it is firm and white.
-- Covered and chilled, it will keep for a week.
0 to 6 oz. of white-bread breadcrumbs (one of the many variables)
4 oz. of sugar: caster, extra-fine, superfine, or 10x
4 oz. to 6 oz. combined sultanas2, raisins3, or currants4 (other dried fruit can be substituted according to taste and/or allergies)
1 lemon rind, grated or zested
5 to 10 tablespoons of milk or water - normally about 10 tbsp milk for a recipe this size.
-- If you are not using self-raising flour, add 1 tablespoon baking powder and 3/4 teaspoon salt
1/8 teaspoon of salt
6 oz. of shredded or finely chopped, rendered suet
-- To render, cook suet over a moderately low heat, for about 20 minutes, until it is melted and clear and cracklings are golden.
Run it through a sieve into a bowl, and cool.
Chill until it is firm and white.
-- Covered and chilled, it will keep for a week.
0 to 6 oz. of white-bread breadcrumbs (one of the many variables)
4 oz. of sugar: caster, extra-fine, superfine, or 10x
4 oz. to 6 oz. combined sultanas2, raisins3, or currants4 (other dried fruit can be substituted according to taste and/or allergies)
1 lemon rind, grated or zested
5 to 10 tablespoons of milk or water - normally about 10 tbsp milk for a recipe this size.
Combine the flour, sugar, (baking powder, and salt) in a mixing bowl or food processor.
Add the shredded suet until the mixture resembles coarse-ground meal.
Add the bread crumbs, dried fruits, and grated or zested lemon, and stir.
In a bowl (not the food processor), drizzle in the milk and stir with a fork until incorporated. Knead until a slightly sticky dough is formed.
Roll the dough into a cylinder (it should still be slightly sticky).
Wrap in a single layer of foil, brushed with butter (or a double thickness of grease proof paper), and seal. An alternate version calls for wrapping the dough in cheesecloth.
Traditionally, the dough should be steamed for 1.5 - 2.0 hours, but the cheesecloth version is boiled in water for about the same period
Add the shredded suet until the mixture resembles coarse-ground meal.
Add the bread crumbs, dried fruits, and grated or zested lemon, and stir.
In a bowl (not the food processor), drizzle in the milk and stir with a fork until incorporated. Knead until a slightly sticky dough is formed.
Roll the dough into a cylinder (it should still be slightly sticky).
Wrap in a single layer of foil, brushed with butter (or a double thickness of grease proof paper), and seal. An alternate version calls for wrapping the dough in cheesecloth.
Traditionally, the dough should be steamed for 1.5 - 2.0 hours, but the cheesecloth version is boiled in water for about the same period
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