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From: keesan@bbncca.ARPA (Morris Keesan)
Newsgroups: net.cooks
Subject: Re: English recipe wanted -- Spotted Dick
Message-ID: <852@bbncca.ARPA>
Date: Fri, 20-Jul-84 10:03:09 EDT
Article-I.D.: bbncca.852
Posted: Fri Jul 20 10:03:09 1984
Date-Received: Sat, 21-Jul-84 03:45:42 EDT
References: <8366@watmath.UUCP>
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 34

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    From the book "Great British Cooking:  A Well Kept Secret", by Jane Garney:

    Spotted Dick, sometimes known as Spotted Dog, is a simple, uncomplicated
steamed pudding "spotted" with raisins and currants that is beloved by large
numbers of serious pudding eaters.  Serve with CUSTARD. Serves 4-6


	1 cup flour
	1 cup shredded suet
	1 cup freshly made breadcrumbs
      3/4 cup raisins
      3/4 cup currants
	5 tablespoons sugar
	  pinch of salt
      1/2 teaspoon mixed spice
      1/2 cup plus 2 tablespoons milk


    Mix all the dry ingredients together and add the milk to make a dough.
Butter a pudding bowl that holds approximately 5 cups and put the dough in it.
    Cover the top of the bowl with a large piece of aluminum foil.  Make a
pleat in the center and tie it in place around the rim with string.  Put the
bowl on a steamer rack or an inverted saucer in a large saucepan in
approximately 3 inches of water, cover and steam for 2-1/2 hours.  Check the
level of the water from time to time, and add more if necessary.

    TO SERVE:  Remove the foil and run a knife gently around the pudding.  Turn
onto a serving plate and serve hot.
-- 
			    Morris M. Keesan
			    {decvax,linus,ihnp4,wivax,wjh12,ima}!bbncca!keesan
			    keesan @ BBN-UNIX.ARPA