Sunday, 21 October 2012

Spotted Dick

Oh how I love this pudding. To me this is a pudding for those cold days  plus I can not help but love those old school day puddings. Now this does make quite a large roll. So once I have sliced off what is needed plus the extra slices for friends and family, I tend to wrap the rest in foil then reheat in the microwave. I tend to put it in a bowl with the custard.

What you need:
8 oz plain flour
1 1/2 tsp baking powder
2 tsp ground ginger
4 oz caster sugar
6 oz fresh bread crumbs
6 oz mixed sultanas and currents
4 oz grated veg suet
zest 1 lemon
2 eggs
170 ml milk

What you do:
In a large bowl sift the flour, ginger and baking powder and add the sugar.
Add in the bread crumbs, sultanas, currents, zest and suet mix until combined.
In a jug whisk the milk and egg together then pour into the dried mix. Mix until combined.
Cover with a tea towel and leave for about 10 to 20 minutes.
Lay a large piece of baking paper onto a work top a flour lightly. Place your dough onto this and shape into a rectangle.
This will need to be able to fit into your steamer or bamboo steamer, so its about 20 cm long.
Roll the pudding dough up in the grease proof and screw up the ends like a Christmas cracker. Make sure they are not to tight as the dough will rise.
Wrap in a tea towel and place in your steamer/bamboo steamer.
If using a bamboo steamer place in a wok and pour in enough water to fill to about one third make sure it does not touch the tea towel, add more water when required as you do not want it to dry out.
If using a normal steamer place on pudding mix on the second shelf and fill the highest water level, when the buzzer goes off carefully remove the shelves and refill with more water.
You will need to cook this for about 100 minutes.
Once cooked carefully remove from the steamer and remove the tea towel and grease proof paper. Leave to stand for a couple of minutes on a wire rack then slice and serve.

Happy Baking.
Shelly
xxxx

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