Friday, 5 July 2013

Spotted Dick

Hi peeps!

Don't forget to add your vote to Tuesday's poll so that your favourite can win! The voting ends today so make sure you do it quick :-P. A big thank you to all of you who have already participated by giving your vote and hopefully your choice will be featured next week. Another poll will be done on Tuesday next week; so join me then too and make your desires known!

For today we are ending off this weeks sweet theme with the unusual british pud called Spotted Dick. Spotted Dick, you say? (I can see that lopsided grin of yours!!!....) Well, what is it anyway? Spotted Dick is a steamed suet pudding, popular in Britain, containing dried fruit (usually currants or raisins) commonly served with custard. Spotted refers to the dried fruit (which resemble spots) and dick may be a contraction or corruption of the word pudding (from the last syllable) or possibly a corruption of the word dough[1] or dog, as "spotted dog" is another name for the same dish with the use of plums rather than currants. Another explanation offered for the word "dick" (dicht) is that it is the German word for "thick."

Right so now we know what it is, but how do we go about making this?
115g (4oz) raisins
55g (2oz) currants
75g (3oz) dark-brown sugar
Grated zest of half lemon
225g (8oz) self-raising flour plus extra for dusting
115g (4oz) shredded suet
Pinch of salt
55ml (2 fl oz) milk

In a small bowl mix the raisins, currants, sugar and lemon rind for the filling.

Sift the flour into a large mixing bowl; add the suet and the salt and rub together to combine. Add a little milk and using a knife cut through the mixture, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.

Place the dough on a lightly floured surface and roll into a rectangle approx 20cm x 30cm (8 x 12 inches).

Evenly spread the pudding filling mixture over the dough leaving a 1cm/ 1/2 inch border. Paint the border with a little cold water. Roll up carefully from the narrow end.

Soak a clean tea towel or cloth napkin in boiling water for a few minutes, squeeze to remove excess water.

Wrap the suet roll pudding in the napkin twisting at each end securing with kitchen string.

Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (200ºC/400ºF/Gas 6) for 1 hour 30 mins.

Unwrap immediately, cut into thick slices and serve in warmed bowls with lashings of custard.

Have one FANTASTIC weekend peeps and see ya'll again on Monday. Thanks for joining me for this weeks sweet treats. I've got a few really awesome surprises lined up for next week too!

Enjoy some spotted dick this weekend, peeps!
Chef Shants xxxxx (*grinning naughtily*).

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