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<blockquote data-quote="moreluck" data-source="post: 831197" data-attributes="member: 1246">Spotted Dick Recipe<ul>
<li data-xf-list-type="ul">Serves 4</li>
</ul>Ingredients <ul>
<li data-xf-list-type="ul">3 oz (75g) Self Raising Flour</li>
<li data-xf-list-type="ul">3 oz (75g) Chopped Suet</li>
<li data-xf-list-type="ul">2 oz (50g) Fresh White Breadcrumbs</li>
<li data-xf-list-type="ul">3 oz (75g) Raisins</li>
<li data-xf-list-type="ul">3 oz (75g) Currants</li>
<li data-xf-list-type="ul">2 oz (50g) Sugar</li>
<li data-xf-list-type="ul">Pinch of Salt</li>
<li data-xf-list-type="ul">1/2 teaspoon Mixed Spice</li>
<li data-xf-list-type="ul">1/4 pint (150ml) Milk</li>
</ul>How to make it <ul>
<li data-xf-list-type="ul">Put all the dry ingredients into a bowl and mix them together well. Now add the Milk and mix to a fairly soft dough.</li>
<li data-xf-list-type="ul">Put the mixture into a greased 2 pint (1.2 litre) pudding basin and cover with kitchen foil, making a pleat across the centre to allow the pudding to rise. Tie the foil firmly in place with string, forming a handle across the top so that you can lift the pudding easily.</li>
<li data-xf-list-type="ul">Bring a large pan of water to the boil and place an inverted saucer in the bottom. Lower in the pudding basin and let it boil, covered, for 2 hours, filling the pan with more boling water as the level falls.</li>
<li data-xf-list-type="ul">Remove from the pan by the string handle, unwrap, turn out on to a heated dish and serve with custard sauce.</li>
<li data-xf-list-type="ul">Serves 4.</li>
<li data-xf-list-type="ul">Based on the Spotted Dick Recipe in:</li>
<li data-xf-list-type="ul">British Cooking</li>
<li data-xf-list-type="ul">by Caroline Conran (Treasure Press 1978).</li>
</ul></blockquote>

[QUOTE="moreluck, post: 831197, member: 1246"] [B]Spotted Dick Recipe[/B] [LIST] [*]Serves [B]4[/B] [/LIST] [B]Ingredients [/B] [LIST] [*]3 oz (75g) Self Raising Flour [*]3 oz (75g) Chopped Suet [*]2 oz (50g) Fresh White Breadcrumbs [*]3 oz (75g) Raisins [*]3 oz (75g) Currants [*]2 oz (50g) Sugar [*]Pinch of Salt [*]1/2 teaspoon Mixed Spice [*]1/4 pint (150ml) Milk [/LIST] [B]How to make it [/B] [LIST] [*]Put all the dry ingredients into a bowl and mix them together well. Now add the Milk and mix to a fairly soft dough. [*]Put the mixture into a greased 2 pint (1.2 litre) pudding basin and cover with kitchen foil, making a pleat across the centre to allow the pudding to rise. Tie the foil firmly in place with string, forming a handle across the top so that you can lift the pudding easily. [*]Bring a large pan of water to the boil and place an inverted saucer in the bottom. Lower in the pudding basin and let it boil, covered, for 2 hours, filling the pan with more boling water as the level falls. [*]Remove from the pan by the string handle, unwrap, turn out on to a heated dish and serve with custard sauce. [*]Serves 4. [*]Based on the Spotted Dick Recipe in: [*]British Cooking [*]by Caroline Conran (Treasure Press 1978). [/LIST] [/QUOTE]

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