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Nostalgia Foods: Spotted Dick |
3rd Oct 2007 |
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 A nostaligic view of the suet pudding
When it comes to international gastronomy there is a dish that is historically uniquely and proudly British. Even today, no matter where you go in the world, no matter what dazzling exotic company you keep, no where will you find suet puddings in the rich variety and flavour as has been available in this green and pleasant land. Having said that, although once a staple foodstuff, suet puddings are much less popular now than they once were. In the next of our series on food nostalgia,
Anna McNamee and the food writer Hattie Ellis experiment with cooking a classic example of the suet pudding. But first, Anna met with some of the members of the Eastbourne WRVS to find out just how you get your suet for the pudding in the first place. |
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Spotted Dick |
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The 1961 edition of Mrs Beeton says that you can use either beef or mutton suet in pudding but that beef is better. Pre-shredded animal or vegetable suet is available in packets in shops. However, if you鈥檙e feeling a yearn to be especially authentic, then ask your butcher for the suet. To prepare it for cooking you鈥檒l need to remove the skin and fibrous tissue. Sprinkle it liberally with some flour and then shred or cut it into flakes before chopping it finely. More flour comes in handy if the suet gets sticky and starts sticking to the knife.
Ingredients:
170 g currants
340 g plain flour
2 rounded tsp baking-powder
1/4 tsp salt
140 g finely chopped suet
a dribble of milk to mix
Method:
Sift together the flour, baking-powder and salt. Mix in the currants and the suet and then add enough milk to make a soft, but firm dough. If you slip with the milk and the mixture feels too sticky, use a bit more flour to get the consistency right. Form the dough into a roll and place it in a well-floured pudding cloth or a large piece of baking parchment. Roll it up loosely and tie it firmly at both ends so it looks a little like a Christmas cracker.
You can either steam the pudding over a pot of boiling water for about 2 1/2 hours or you can drop it into the pot of boiling water and simmer it for 2-2 1/2 hours. If you鈥檙e going to do the latter, I鈥檝e been advised that using the pudding cloth (or a clean tea towel) instead of the baking parchment gives a much better result. Serve hot with lots of custard. Perhaps wise to also wait a couple of hours before going swimming or indulging in any other strenuous exercise. A nap might be a good idea.
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