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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2384.0. "Spotted Dick dessert" by CSSE32::GRIME (Pick a Cod, any Cod!) Tue Apr 24 1990 17:14

   The folowing recipe was donated by a wonderful cook in England.  This is
   really the name of the dessert, honest!  (will someone in the UK kindly
   defend me!)

   6 oz self-rising flour
   pinch of salt
   2 oz white breadcrumbs
   4 oz shredded suet
   2 oz caster sugar
   6 oz sultanas (raisins)
   1/4 tsp ground mixed spice
   8 tbsp milk

   Mix flour, salt, breadcrumbs, suet, sugar, sultanas and spice together. 
   Then add milk, mixing to form a soft dough.
   Fill a large saucepan halfway with water, bring to a boil.  On a floured
   surface, form the dough into a roll (6"x3").  Wrap the roll loosely in
   greased paper or foil, leaving a pleat in the center for expansion. 
   Place in top half of a steamer, over the boiling water, for 3 hours,
   until well risen and cooked through.  (be sure to fill the saucepan with
   more water as necessary during cooking time...)
   Unwrap carefully.  Place the roll on a hot serving dish.  Sprinkle with
   caster sugar.  Cut into slices and serve with custard.

T.R	Title	User	Personal Name	Date	Lines
2384.2		TRUCKS::GKE		`Wed Apr 25 1990 05:49`	9
	I make this dessert quite often in winter as it is quite a heavy and very filling offering. I use shredded vegetable fat though and I steam it in a pudding basin (a souffle dish works fine if you do not have a pudding basin). Agreed, it is super! gailann
2384.3	Pudding Basin????	CSC32::R_GROVER	The CIRCUIT_MAN	`Wed Apr 25 1990 08:24`	4
	Sounds fantastic... BUT, what is a "pudding basin"? Bob G.
2384.4		BRABAM::PHILPOTT	Col I F 'Tsingtao Dhum' Philpott	`Wed Apr 25 1990 08:44`	6
	A bowl, or basin, similar in shape to a deep mixing bowl, traditionally made in 1 pt, 1 quart, 2 quart and 1 gallon sizes, used, with a muslin cover, to steam puddings. /. Ian .\
2384.9	Mixed spice?	CIMNET::FREEMAN	Sam Freeman, DTN 291-7448, MET-1/K2	`Wed Apr 25 1990 11:52`	6
	Could someone tell me what "mixed spice" is composed of and what the proportions are? Thanks, /Sam
2384.10		TRUCKS::GKE		`Wed Apr 25 1990 12:10`	11
	I'm not sure of the proportions but mixed spice is usually a combination of cinnamon, nutmeg, ginger and I think clove all ground finely together. Pumpkin pie spice or apple pie spice in the States tastes almost exactly the same as mixed spice here in the UK. I can only assume the ingredients must be somewhat close. gailann
2384.11	??? Vegetables Fat???	POCUS::FCOLLINS		`Wed Apr 25 1990 12:29`	5
	RE .2 What is shredded vegetable fat? Flo
2384.12		TRUCKS::GKE		`Thu Apr 26 1990 04:37`	11
	Solid vegetable oil shredded on a course grater and tossed in flour to keep it separate. You can store it in freezer bags or it will melt together into a mass. Almost all steamed puddings call for shredded beef suet. If you buy this you'll find it pretty much as I described above, in little pieced coated in flour. Now available in the UK is Vegetable suet, made from 100% pure vegetable fat. gailann
2384.13	subs for veggie suet	FORTSC::WILDE	Ask yourself..am I a happy cow?	`Thu Apr 26 1990 16:39`	7
	> Solid vegetable oil shredded on a course grater and tossed in flour > to keep it separate. You can store it in freezer bags or it will > melt together into a mass. well chilled butter/margarine, chopped and lightly tossed with flour to keep the clumps separate will work...cutting the shortning/butter or margarine into the flour as for biscuits will also work.
2384.14	American/English S.R. Flour Different	MEMIT::GORSKI		`Wed Jul 18 1990 12:41`	6
	Is it just me, but I've found American S.R. Flour to be very different from the S.R. Flour you get in England? The American appears to be far saltier / whatever. Suggest that if you are in America and follow the recipe that you use Plain Flour and B.P. (Baking Powder). Anna
2384.15	salt added, I'm sure	FORTSC::WILDE	Ask yourself..am I a happy cow?	`Wed Jul 18 1990 13:11`	12
	> Is it just me, but I've found American S.R. Flour to be very different > from the S.R. Flour you get in England? The American appears to be far > saltier / whatever. Suggest that if you are in America and follow the > recipe that you use Plain Flour and B.P. (Baking Powder). Anna, you may be correct. It is probably our demented habit of adding salt to anything that isn't moving.....leads to a great many heart problems here in the USA...and develops such a taste for salt that it takes weeks for us to adjust to "normal" food.