Whoa! 1 year ... one whole year ... pinch me!
I didn't think I'd last this long. You know, I believe I wouldn't have if it wasn't for all of you supporting this crazy blog and me (ever so slightly crazy). When I first started this blog, it was a little like writing a diary and just talking to myself. But I am happy to say ... I've come a long way, baby! Uh, I didn't have to add the "baby" in, but somehow that statement reminded me of an ad from a long time ago. What was it? Virginia Slims? (No, they didn't pay me to put that in. Btw, are they still around?)
And a special thank you to my regulars who have not only supported the blog but who cared for my well-being during some political crisis that happened recently. I am truly touched. I have also learnt so much in this one year from all the blogs I've discovered, all the good friends I've made and I know there's gonna be lots more to discover out there.
Ok ... the end of my speech ... WAKE UP! and let's cook and eat!
Umm ... more correctly, it's called Spotted Dick. But I decided against putting it as the main header just in case google decided to label it as smut spam and blackmark my blog.
And no, it's not some bloke with measles either.
This is a traditional English pudding with a rather vague story behind its very interesting, attention-grabbing name, which recently has been changed to Spotted Richard due too many snickerings in the local cafeteria. There was, however, some hoohah about the name change, since its not good form to change anything traditional, so ... who knows what it's being called today.
The "spotted" part being the currants and the "other" part is probably due to the, umm... let's just describe it as "log-shaped". But I've decided to make it into the traditional pudding bowl shape instead. So, what should I call it? Any suggestions? And do I need to rate this post as G, PG or R before the suggestions come in?
Before I go on to the recipe, I'd like to say that I wasn't too happy with the outcome of the pudding. I had tasted this very interestingly-named dessert a long time ago and if my memory serves me right (no, I'm not going senile ... yet), it was like a fruitcake, dense but cakey. Somehow, mine turned out, yes, dense but sconey ... yes, crumbly, like a scone. It's suppose to expand some but mine did only a very unnoticeable bit. The taste was very good tho and the accompaniment of a very good vanilla custard helped it along. I will have to adjust some measurements, I guess. Or, I'll just take it as Spotted Scones and have it toasted with a slab of butter instead.
Anyone out there who is familiar with this recipe? I would appreciate some feedback about what I'm doing wrong here. I did check out a couple of recipes and came across 2 very different methods ... one uses eggs and the other doesn't. I figured a normal pudding uses eggs anyway, so I added that. Maybe that made it more dense? Or maybe I need more milk? I'm rambling. I need some enlightenment ... pleeez.
Can't remember where I found this recipe from ....
2/3 cups self raising flour
1/2 cup shredded suet (I used Atora beef suet)
3/4 cup soft, white breadcrumbs
1/4 cup sugar
1/4 tsp salt
1 cup currants
zest of 1 lemon
1 egg + 1 tbs milk (I think I need more milk to make this work)
Grease 4 200ml pudding bowls.
Combine first 7 ingredients.
Lightly beat egg with the tbs of water.
Stir into flour mixture to make a soft but not too sticky dough. Add more milk if necessary.
Divide dough into 4 parts and place each ball of dough into individual greased pudding bowls. Flatten tops.
Butter or spray a round piece of waxed paper and place over dough, butter side down. Cover tops of bowls tightly with foil, fold in the ends and tie around the bottom of the lip with twine so that no water will seep inside.
Place in a steamer or into a large, deep pan and add water to just about halfway up the sides of the pudding bowls. Cover and bring water to a boil, then lower heat and steam for 1 hour - 1 1/2 hours.
Remove and cool for a few minutes. Unmold and serve with Vanilla Custard
or Vanilla Ice Cream.
Warning: Do not try this at home.
Note: I will definitely do another post on this one.
PS: Next post: Vanilla Custard