Does anyone have a tasty easy recipe for spotted dick?

Question

I love it and can eat it all day long

Answer 1

2 oz white breadcrumbs
2 oz self raising flour
4 oz shredded suet
8 oz prepared stoned raisins
1/8 teaspoon salt
1/2 grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon mace
1 oz whole candied peel, finely chopped
grated zest of one orange
3 eggs
3 tablespoons brandy

Mix the breadcrumbs with the suet and flour in a large bowl. Add the raisins making sure that none are stuck together. When these ingredients are well mixed, add the salt, nutmeg, ginger, mace, candied peel and orange zest, mixing thoroughly.

In a small basin beat the eggs well and add them with the brandy to the mixture, stirring for at least five minutes to amalgamate the contents thoroughly. Pack the pudding basin with the mixture, cover with grease-proof paper and foil and tie down with a string. Steam for four hours, making sure that the saucepan doesn't boil dry. Serve with lashings of hot custard.

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.

Answer 2

Mmm, Spotted Dick ... the pudding that's as fun to say as it is to eat. ;-)

The link below has a recipe I've used before, except that I use veg. shortening instead of suet. (Also, if you live in North America, castor sugar = berry sugar or superfine sugar.)

Enjoy.

Answer 3

Easy guys its a pudding originating from England. It's a kinda sponge cake with raisins. I used to have it at school and it was tremendous. I take it most readers here are from the US?

Answer 4

hey here's a quick recipe for you: mince it up and fry it in hot melted butter for an hour, serve over your choice of rice or noodle...you have a passion for your hobby, I suppose that counts as something

Answer 5

get a weiner and take a black marker and put dots all over it

Answer 6

Iluv it

Answer 7

well it depends do u have 1 if so email me @
[e-mail]

Answer 8

My wife enjoys it too.

Answer 9

tell him to wash it first

Answer 10

UP YOUR HIP