Pudding Spotted Dick

👉🏻👉🏻👉🏻 ALL INFORMATION CLICK HERE 👈🏻👈🏻👈🏻

Spotted dick (also known as "spotted dog" or "railway cake") is a traditional British baked pudding, historically made with suet and dried fruit (usually currants or raisins) and often served with custard.
Non-traditional variants include recipes that replace suet with other fats (such as butter), or that include eggs to make something similar to a sponge pudding or cake.[citation needed]
"Spotted" is a clear reference to the dried fruit in the pudding (which resemble spots). "Dick" and "dog" were dialectal terms widely used for pudding, from the same etymology as "dough" (i.e., the modern equivalent name would be "spotted pudding").[1] In late 19th century Huddersfield, for instance, a glossary of local terms described: "Dick, plain pudding. If with treacle sauce, treacle dick."[2]
The dish is first attested in Alexis Soyer's The modern Housewife or ménagère, published in 1849,[3] in which he described a recipe for "Plum Bolster, or Spotted Dick – Roll out two pounds of paste ... have some Smyrna raisins well washed...".[4]
The name "spotted dog" first appeared in 1855, in C.M. Smith's "Working-men's Way in the World" where it was described as a "very marly species of plum-pudding". This name, along with "railway cake", is most common in Ireland where it is made more similar to a soda bread loaf with the addition of currants.[citation needed]
The Pall Mall Gazette reported in 1892 that "the Kilburn Sisters ... daily satisfied hundreds of dockers with soup and Spotted Dick".[2]
The name has long been a source of amusement and double entendres; reportedly restaurant staff in the Houses of Parliament decided to rename it "Spotted Richard" so it was “less likely to cause a stir”.[5]
Wikimedia Commons has media related to Spotted dick.
Content is available under CC BY-SA 3.0 unless otherwise noted.

We and our partners store and/or access information on a device, such as cookies and process personal data, such as unique identifiers and standard information sent by a device for personalised ads and content, ad and content measurement, and audience insights, as well as to develop and improve products.
With your permission we and our partners may use precise geolocation data and identification through device scanning. You may click to consent to our and our partners’ processing as described above. Alternatively you may access more detailed information and change your preferences before consenting or to refuse consenting. Please note that some processing of your personal data may not require your consent, but you have a right to object to such processing. Your preferences will apply to this website only. You can change your preferences at any time by returning to this site or visit our privacy policy.
Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard
Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.
Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.
Choose the type of message you'd like to post
Can this be made in a pudding basin instead of a roll? If sow, what size basin and steam for how long?
Hi can this be preped and left for an hour or two before steaming?
Esther_Deputyfoodeditor
6 months ago
Hello, we wouldn't recommend doing that as the self raising flour wills tart to react if left too long. Thanks for your question!
Sounds absolutely delicious! Two questions though: 1. How can the ingredients be switched to cups, tablespoons, and teaspoons? and 2. Where can you find the recipe or how do you make the custard that's mentioned to serve the dish with?
This pudding was so easy and absolutely delicious 😋 Definitely worth making!
Can this be cooked without a steamer please?
Yes, you can follow a method for a steamed pudding, where you place the pudding basin on a trivet in a pan, with a little simmering water at the bottom. Just be careful you don't get any water in the basin. I hope this helps,
Cassie (Senior Food Editor, BBC Good Food)
Exclusive offer from Good Food Deals: Six whiskey or wine glasses for under £30!
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.© Immediate Media Company Ltd. 2021

Sad Naked Girls Bdsm
The Narrator Is A Dick
Bdsm Assylum Com
Public Bdsm Deep
10 Best Orgasms Bdsm
Spotted dick - Wikipedia
Spotted dick recipe | BBC Good Food
The Ultimate Spotted Dick Recipe
Spotted Dick Recipe | Martha Stewart
Classic Spotted Dick | Comfort Food | Jamie Oliver
Пудинг «Пятнистый Дик» (Pudding «Spotted Dick») - Вк…
Spotted dick and custard recipe - BBC Food
How to make spotted dick - GoodtoKnow
How to make SPOTTED DICK - YouTube
Pudding Spotted Dick