Ah, finally, a topic I'm qualified to discuss. :-) And how timely. The
Temple (of Triumph, of course) party is Saturday night, so I guess I'll
have to make Spotted Dick this time. Sticky Toffee Pudding is another
great English dessert, but the name just isn't quite as catchy.
Having been through the conversions required for Sticky Toffee Pudding,
castor (or caster) sugar is finer than the ordinary granulated sugar but
not quite as finely ground as confectioner's/powdered sugar. I've seen
it in a grocery story called "superfine sugar." I imagine the only
difference between regular U.S. granulated sugar & castor sugar is that
castor will dissolve more easily. Since Susan successfully substituted
regular granulated sugar and it's easier to find and probably cheaper,
I'll use it from now on. (Thanks Susan) It's also probably a better
substitute than Confectioner's/powdered sugar because the latter has
cornstarch added to it to keep it from clumping up.
As to the suet, as I dimly recall, Sticky Toffee Pudding called for it,
but I substituted shortening & it worked just fine. Next time, however,
I think I'll try good old butter, since it is more flavorful and is
closer in origin to suet or lard. If I start early enough on Saturday, .
. . Last tip: pulsing a food processor on & off is an easy way to
incorporate the fat into the flour.
Chris Moore
69-72 TR6
While we're at it, does Spotted Dick even taste good, or is it just fun
to serve?
> I don't think you can hurt it -- just be sure to cut the lard into
> the
> dry stuff until it makes coarse bits and there is no loose dry stuff
> left. A large fork will do the trick. On Mon, 10 Jan 2000 15:36:43
-0600 Susan Hensley <susan@bearcom.com> writes:
> Hi!
>
> This is a hysterical question at this time, since I went through
> this
> exact question sequence last Friday, before the Red River Triumph
> Club
> annual holiday party. I did make Spotted Dick with custard, and got
> an
> 11 out of 10 from Sheila Wood (Duncan's wife), who grew up in
> England.
>
> I used lard instead of suet (yeah, TRY to find suet in Dallas).
> Suet is
> a hard animal fat (we pressed seeds into it to use for birdfeeders
> when
> I was in grade school) and lard is processed fat, so they are very
> similar. Currants are just that, and should be found next to the
> raisins in the baking section of the store. They are smaller and
> harder, and have a slightly more intense flavor than raisins.
> SunMaid
> makes them, and they are in an orange box. A glass or
> porcelain-type
> (crockery) bowl can be substituted for the pudding basin, and caster
> sugar is basically powdered sugar. I used regular sugar and it was
> fine. To steam it, you place it in a large pot with water halfway
> up
> the sides of the pudding bowl (the pudding bowl is tightly covered
> -- I
> used foil) and simmer just at a boil for 2 to 2 1/2 hours. Make
> sure
> the large pot is covered as well.
>
> It sounds like we are using the same recipe (I think mine came from
> BPNW
> or SpitBits or something) and it makes a small pudding. You may
> want to
> make two if there are many mouths to feed. Mine was part of a large
> selection of desserts, so it was fine.
>
> I don't think you can hurt it -- just be sure to cut the lard into
> the
> dry stuff until it makes coarse bits and there is no loose dry stuff
> left. A large fork will do the trick.
>
> Good luck!! Let me know how it comes out!
>
> Keep Triumphing,
> Susan :)
>
> mikee@ragtops.com wrote:
> >
> > English listers,
> > I have been invited to supply a treat at an MG club
> > meeting. I have decided to make and serve Spotted
> > Dick. With custard!
> > I copied the recipe when it was posted back in
> > November and being American I have some questions
> > about the ingredients. Here in Pennsylvania suet is
> > something we put out for the birds in the wintertime. I
> > think it is mostly animal fat/lard, we also call it 'fat-back'.
> > It this the stuff it means where the recipe calls for 2 oz
> > shredded suet?? Am I correct that 'currants' are
> > 'raisins'? What is a 'pudding basin'? and how do I steam
> > it? This is going to be such fun!! Those MG guys will love
> > it!!
> > For the custard is calls for 'caster sugar' is this our
> > 'powered' or 'confectioners' sugar?
> > I'm looking forward to trying this although I'm not sure
> > if I'll know whether I've gotten right.
> >
> > Michael W. Engard <mikee@ragtops.com>
> > Ragtops & Roadsters, Inc. www.ragtops.com
> > British Automobiles, repairs & restorations
> > 215-257-1202 South-eastern Pennsylvania
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