07-17-2005, 01:39 PM | #1 | ||
Grizzled Veteran
Join Date: May 2003
Location: Ashburn, VA
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What *IS* Spotted Dick?
No, I'm not talking about a VD, I'm talking about the traditional (I think) English dessert. What goes into it. What kind of a dessert is it?
I've heard so many references to it lately in reading and watching crappy tv, but it's something that obviously hasn't made it across the pond... /tk
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07-17-2005, 01:57 PM | #2 |
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Join Date: Jun 2001
Location: The State of Rutgers
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It's kind of like bread pudding, if you're familiar with that.
Those English sure are weird.
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07-17-2005, 02:43 PM | #3 |
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Join Date: Jul 2002
Location: Phoenix
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At our local British pub, my buddies took to calling it "Chlymidic Choad," which pissed off the waitresses.
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07-17-2005, 05:01 PM | #4 |
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Join Date: Nov 2004
Location: Newbury, England
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It's suet pudding with raisins in it - every now and again it's OK, but much better with treacle/golden syrup than the custard that this recipe recommends...
Enjoy a slice of English healthy eating! Spotted Dick 2 oz plain flour 1 tsp baking powder 1/2 teaspoon mixed spice pinch of salt 2 oz shredded suet 1 oz white or brown sugar 4 oz currants 2 oz fresh breadcrumbs 1 egg, beaten 4-5 tbsp milk Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice and salt into a mixing bowl and mix in the suet, sugar, fruit and bread- crumbs. Stir in the egg and sufficient milk to produce a soft consistency that drops off the spoon in 5 seconds. Turn the mixture into the pudding basin, which should be two-thirds full. Cover with greased foil or a snap-on lid (the plastic container from a 2 lb Christmas pudding is worth saving for this purpose.) Steam for 2 to 2.5 hours. When cooked, remove the cover and allow the pudding to shrink slightly, then cover the basin with a hot serving plate, hold it firmly and invert. Lift off the basin to leave the pudding on the plate. Serve hot with custard.
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07-17-2005, 05:01 PM | #5 |
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Join Date: Aug 2001
Location: Norman, Oklahoma
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hxxp://www.straightdope.com/mailbag/mspotteddick.html
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07-17-2005, 05:01 PM | #6 |
Captain Obvious
Join Date: Aug 2001
Location: Norman, Oklahoma
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This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at their website click here.
I asked to be able to feature more of their recipes as I consider that they have an excellent selection which are clearly laid out and interesting - making them one of the leading UK recipe sites. Ingredients 100g / 4oz Self Raising Flour A pinch of Salt 75g / 3oz Shredded Suet 75g / 3oz Fresh Breadcrumbs 50g / 2oz Caster Sugar 175g / 6oz Currants Grated rind of 1 Lemon Approx. 5 tbsp Milk Method Place all the dry ingredients in a large mixing bowl and mix thoroughly. Make a well in the centre of the mixture then gradually add the milk to form a soft dough. Knead lightly until smooth. Turn onto a floured surface and roll out to an oblong about 22 x 28cm or 9 x 11 Bring a large pan of water to the boil. Make a pleat in a large sheet of greaseproof paper or a clean tea towel, to allow for expansion, wrap the pudding loosely, tying each end with string (like an Xmas cracker). Steam or boil for 2 hours. Serve hot with custard Serves 4
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07-17-2005, 05:12 PM | #7 |
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Join Date: May 2003
Location: Ashburn, VA
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Thanks for the recipes!
Jari, is that by any odd chance the one YOU use? Or your mom or whoever might cook it? What is suet? /tk
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07-17-2005, 05:21 PM | #8 | |
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Join Date: Nov 2004
Location: Newbury, England
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Terpkristin - nah - was the first recipe that came up on google! I've not eaten the stuff for at least ten years, and the only times I ever did was when my mum served it: don;t even know if she cooked it or bought it...
Quote:
I knew it wasn;t healthy, but after reading this I'm glad I've not eaten the stuff in a decade now!
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07-17-2005, 05:48 PM | #9 |
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Join Date: Jun 2001
Location: The State of Rutgers
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that's nasty.
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