Spotted Dick

So this is a proper old fashioned classic! I know obviously all the recipes in this book are pretty old fashioned but this is probably one of the most recognisable..

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It’s all pretty basic ingredients and all the prep is done in a matter of minutes.

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I had opted for the pouring consitency so that I could steam in a bowl in my steamer, although it looks a bit weird! It’s almost like porridge!

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I was thinking I maybe hadn’t made my breadcrumbs fine enough, and I had used the crusts when making the breadcrumbs so maybe it’s a tad chunky than it should be, oh well, hoping that will add some texture!

I greased my sort of pudding bowl and poured the mix in..

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Based on some of the other steamed pudding recipes I assumed I was to cover it, so I tied some greaseproof paper round it and
then I put it in the steamer. I think I did leave it for pretty much the full two hours.

It’s hard to tell if it’s ready as the steamer is so hot, so I just had to take it out and hope it was ok, still looks like porridge…

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It came out of the dish no problem but I really didn’t think it was meant to look like this??

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I went away and did a quick image search and this maybe doesn’t look as smooth as other pictures I saw! Maybe that due to my slightly chunky breadcrumbs!

It is super soft but I still managed to cut out a slice ok..

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I was going to have this with custard but I tried a bit before I started heating the custard and I have to say is pretty damn good just as it is!! It’s really soft and sticky and is just a brilliant pud! I thought it was just great on its own!

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I feel I say this a lot but this tastes way better than it looks and I will quite happily finish the rest of the weekend, may try with custard tomorrow just to check..

Would I make this again? Yes, a very pleasant surprise..

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Pancakes

Can’t let this day pass without making pancakes! Although to me pancakes are the thick fluffy kind and these to me are more like crepes..

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We do quite often have pancakes in this house, but not made by me, my husband makes the best pancakes! Like I said they are thick scotch pancakes usually served with syrup or bacon! So tonight I was making these with me daughter.

The batter is used in a few other recipes in this book, it’s the same one it suggest using for Yorkshire pudding. It’s pretty quick and easy to prepare..

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I have a nice flat pancake pan that my gran bought for me one birthday so it’s ideal for these. We did have a couple of disasters to start with! Think I had the pan far too hot and then I didn’t put enough mix in!

After the two false starts we did make some progress and managed to make a few pancakes!

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I even managed to flip them without dropping them!

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Then I just sprinkled over some sugar and lemon juice and rolled up..

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Well they are nice, do need quite a good sprinkling of sugar and lemon but overall is nice enough, but I still prefer scotch pancakes!

There are a good few alternative pancakes suggestions to try but I think the only other one I’ll give a go is the crepe suzette!

Would I make these again? Possibly

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Mincemeat and Apple Round

I still have loads of mincemeat to use up so decided to try this recipe today..

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I had one cooking apple to use up so was going to make the full amount, although I decided to make mini rounds rather than one big one. I started making the dough and I thought it was really soft, I barely added any milk but was still a very soft dough..

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I had to add lots of flour to the board and rolling pin, and did eventually manage to roll out the first half into 6 circles..

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It says to spread the mincemeat on but because mine are smaller I spooned on little piles. I think I put about a teaspoon on each one..

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Then I grated the apple and put about a teaspoon on top of the mincemeat..

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Next I rolled out the dough for the top and cut out another 6 circles the same size to put on the top..

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I used one of my cake decorating tools to crimp the edges together then brushed with milk and sprinkled with sugar..

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After about 20 minutes in the oven they were looking golden and crisp..

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I didn’t have anything to serve these with so we just had them on their own warm. I suppose you could say these are an alternative to mincemeat pies! The outside of the dough is lovely and crispy but then has a nice soft layer inside. The filling is great, can’t really go wrong with a good mincemeat! Overall these were a great hot pudding and I’m glad I made mini ones!

Would I make these again? Yes, I still have more mincemeat left and these are delicious!

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Eve’s Pudding

I remember my mum used to make this and really loving it. It’s been years since I last tried it and tonight I was in the mood for a hot pudding!

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I decided I was making the full recipe, and that weighed out as 2 cooking apples. I don’t have an apple corer so had to improvise, which did nearly end in a finger amputation! I left the apple whole after peeling and coring and sliced into big rings. I don’t think it matters how you slice the apples..

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3oz of Demerara sugar seemed like loads once it had been sprinkled over the apples; I know they can be really tart but do they really need this much sugar??

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Then the topping is easy enough but it just ended up a really thick mixture. I was tempted to add some milk but decided not to and attempted to spread the mix over the top of the apples..

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It did seem like a sticky mess but was hoping that once in the oven it would spread out! After 40 minutes the house was smelling great and it was looking well cooked..

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I didn’t have much in the house to serve with this so we just had as it is..

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Well this is just as good as I remember! The apples are lovely and soft and just the perfect level of sweetness. The sponge topping is great as well but altogether it’s fantastic! I did wonder if it should be served with cream or ice cream but in our opinion it was just great on it’s own.

Would I make this again? Yes definitely!

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Rice Pudding

This is another proper old school recipe that I’ve never tried! I do remember my mum making this when we were kids, but recently I’ve only ever had it out of a carton as cold rice pudding.

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So the recipe says short grain rice but I had bought pudding rice which I assumed to be correct!! I read the instructions on the side of the packet and it says to cook on the hob in only 15 minutes!

I was a bit worried about this recipe as it seems like such a little amount of rice, it looks so little when mixed with the sugar..

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Then the volume of milk seems like an awful lot! The packet of pudding rice had the quantities as 200g of rice to 1 litre of milk. I was struggling to figure out how this compared to 1.5 oz and 1 pint!! Anyway I carried on and cut very thin slices of butter and I have some wonderful whole nutmeg that I grated over.

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Then it was into the oven. I stirred as instructed after the first half hour and then I left it for the full 2 hours. By then the top had formed a skin as expected and was looking puffed up and golden. The minute I took it out the oven it did sink back and may not look terribly exciting!

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So there is loads of liquid in this! The rice has puffed up considerably but there is still loads of milk, am not sure if that’s how it’s meant to be or I should try cutting back on the milk. I spooned out some rice which looked nice and soft and poured over some of the milk.

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Well I loved this!! I could’ve quite happily eaten the lot! The rice is so lovely and soft but not mushy, and the warm nutmeg flavour milk is fab! I did think I should leave some for my husband and daughter…..oops..

Would I make this again? Yes, I loved loved this!

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Chocolate Baked Sponge with Chocolate Sauce

We don’t often have a hot pudding but tonight I really fancied making the simple plain baked sponge. I then read out the suggested variations to my daughter and it turned into a chocolate pudding, with chocolate sauce obviously..

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I do make a lot of sponge cakes, but don’t often make sponge puddings. The start of this chapter talks about the popularity of hot puddings and how it may be due to the climate! It’s says that on a cold damp day there’s something peculiarly comforting about a steaming hot pudding!! Can’t agree more!

So I had a little helper with this one, she did the stirring while I did the measuring..

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The mixture was done and in the dish in a matter of minutes..

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This was then put in the oven and we started with the sauce. To be honest I wasnt that excited about the sauce, not sure if it’s to do with the cornflour element to it or that I didn’t think the sugar content seemed very high for a sweet sauce! It was simple enough to make and actually thickened more than I expected.

So after 35 minutes the pudding was ready and smelling pretty good!

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It does have a bit of a crust on it but underneath was looking lovely and soft..

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Then the sauce was poured over..

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Well I have to say this is a damn good pud!! The sponge bit is fab, lovely and soft with a bit of a crust which I loved and it has just the perfect amount of chocolatey flavour! Then the sauce is pretty good too! I was actually pleasantly surprised! It’s just sweet enough and perfect with the sponge!

Would I make this again? Yes!

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Vanilla Souffle

I’ve made a couple of soufflés so far, both have involved fish! So decided tonight to try basic sweet soufflé..

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I think soufflés are one of those recipes that I expect to be quite complicated but actually it’s easy to prepare. I had decided to make two individual ones, but didn’t think I could half the ingredients. So I decided to split everything into two thirds! I have electronic scales now so can accurately measure two thirds of an ounce!

I couldn’t decide how fill to make the ramekins, so I chose to pretty much fill to the top!

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Am hoping I’m not going to regret that! So I ended up using pretty much all the mixture.

I then couldn’t decide if I should cut back the cooking time because they were individual. I kept a close eye on them and they did brown quite quickly but kept rising at a very lopsided angle!! After 25 minutes they were looking done I thought!

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It was a rush to get a photo as they do start to sink quite quickly, I was going to sprinkle over some icing sugar but really didn’t want to do anything that would affect the rise!

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After about 2 minutes out of the oven they had sunk back a fair bit but still looked quite good!

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The smell from these is amazing, I had used a really good quality vanilla and you can really smell the differnce.

I was going to take a photo of the inside of these but they were eaten so quickly that I forgot! They are lovely and light and the vanilla flavour is really great.

Would I make these again? Yes, I know I’ve said this about soufflés before but I should try one big one next time to see how I get on with that

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