The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
We were able to choose between a boiled pudding or a steamed pudding. I decided to make the steamed pudding and make the spotted dick variation. I've never had spotted dick before and not sure what it's supposed to taste like, but I wasn't thrilled about this dessert. The sponge by itself is very dry. It's a better with the custard sauce, but overall, not really my cup of tea. I have to say though, it was really easy to make. The time consuming part is the steaming. I let my sponge steamed for about 2 hours.
Here's the recipe.
(100 grams/4 ounces) All-purpose flour
(1/4 teaspoon) salt
(1.5 teaspoons) Baking powder
(100 grams/4 ounces) breadcrumbs
(75 grams/3 ounces) Caster sugar
(75 grams/ 3 ounces) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)
(1) large egg
(6 to 8 tablespoons) Cold milk
2. Add breadcrumbs, sugar and suet.
3. Mix to a soft batter with beaten egg and milk
4. Turn into a buttered 1 litre/ 2pint pudding basin and cover securely with buttered greaseproof paper or aluminum foil.
5. Steam steadily for 2.5 to 3 hours
6. Turn out onto warm plate, Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.