Spotted Dick (dog)
Servings: 6 as a dessert
This old-fashioned inexpensive dessert was a staple in many poorer households in England when I was growing up.
The secret is to use genuine suet. Suet is beef fat and is very hard with a high melting point. The best suet comes from around the kidneys.
This delicious dish cannot be made by substituting any other kind of fat.
| 4 | oz | Suet, Ground |
| 9 | oz | AP Flour |
| 8 | oz | Raisins or Sultanas |
| 4 | oz | Sugar |
| 1/4 | tsp | Grated Nutmeg |
| 1/4 | tsp | Salt |
| 1 | | Egg, Beaten |
| 1/2 | pt | Milk |
| 1/2 | pt | Water |
Spray a 3 pint pudding basin with butter.
Mix all dry ingredients thoroughly, then add the water, milk and beaten egg and mix well. This can be done by hand or in a mixer with steel blade. Knead on a floured surface until you form a dry, cohesive ball. The dough should not be sticky, add flour if necessary. Put the mixture in the basin and cover with foil. Then cover that with clean cotton sheeting. Tie string tightly around the basin holding the covering down.
Place the basin into a pan with water three quarters up the sides of the basin. Bring the water to a boil and then reduce the heat to a fast simmer. put a tight fitting lid on the pot and cook for three hours minimum. Add boiling water as necessary to maintain the level.
Notes: Some cooks will use 4-1/2 ozs flour with 4-1/2 ozs fine breadcrumbs.
Dried fruit can be cranberries, apricots, or anything you choose.
If your butcher refuses to grind the suet, you can do it yourself fairly easy if you freeze it first. It doesn't need too fine a grind, about regular hamburger grind should be sufficient.
Smaller puddings can be made without using a basin. Just wrap in foil and cloth tying the ends, and steam in a chinese steamer basket
The reason for the foil and the cloth is to keep the top of the pudding dry while maintaining the heat.