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Sometimes it takes the form of a roly-poly pudding with the currants and some brown sugar making the filling. Personally, I prefer to use a basin. In a bowl, mix together the flour, baking powder, suet, sugar, currants and lemons. Add the milk, mixing slowly until all is incorporated.
Liberally butter a 2 pint pudding basin and spoon in the mixture. Cover with a lid. It is worth making a foil or string handle for the pudding so that you can get the basin out of the steamer safely. Place in a steamer and steam for 2 hours. Gingerly place in the pudding. If you like the content I make for the blogs and podcast, please consider supporting me by buying me a virtual coffee, pint or even a subscription : just click on this link.
Tagged as dessert , history , pudding , recipe , suet pudding , Victorian Era. Yours looks yummy! I tried to make a skinny version once, in my bid to eat healthier.
Like Like. Especially the lodgers who were billeted on us during the warm who had never tasted anything like it — poor deprived individuals. One of them used to rub his hands together when it appeared. As a long time emigrant to Canada, and watching my cholesterol, I miss them all. I lived in the USA for a couple of years and missed this sort of cooking a lot, needless to say managed to introduce my American friends to suet puddings!
I found golden pudding! It has treacle, marmalade and breadcrumbs in to. I shall try it and post it! I travel to learn about the places worldwide that prepare and teach us to cook food with roots in the past.
I will follow your blog as I am a Canadian and some of our food roots are from Great Britain. Thanks for your work and I would like to feature the Spotted Dick recipe on my blog and link it with yours. Thanks very much for your post. Yes, please do link to my blog. If you need any more information, please ask. When ever we used to go out, especially to the seaside, my children would always scour the menu for Spotted Dick. We rarely found it. So glad you found my recipe!
Let me know how you get on. Spotted Dick is a steamed suet pudding containing dried fruit, and is thought to have originated in the middle of the 19th Century. The "spotted" part of the name refers to the currants, which resemble spots, and "Dick" is believed to derive from the word dough. The council spokesman said: "The correct title for this dish is 'Spotted Dick. He said he had made an official complaint about the name change which he called "ludicrous" and said had cost money because a new label was needed for the food.
The councillor said the bosses who had made the decision would soon be "frightened of their own shadow". Most Popular Now 56, people are reading stories on the site right now. BBC News Updated every minute of every day. One-Minute World News. News Front Page.
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