Spotted Dog
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
self-rising flour
|
|
| 1 | pinch |
salt
|
*
|
| 4 | ounces |
suet
shredded |
|
| 1 | ounce |
sugar
|
|
| 8 | ounces |
currants
or raisins |
|
| 150 | ml |
water
cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
self-rising flour
|
|
| 1 | pinch |
salt
|
*
|
| 115.6 | ml/g |
suet
shredded |
|
| 28.9 | ml/g |
sugar
|
|
| 231.2 | ml/g |
currants
or raisins |
|
| 1.5E+2 | ml |
water
cold |
*
|
Directions
Stir together the flour, salt, sugar, suet and dried fruit.
Mix to a firm dough with water.
Form into a cylinder about 8 inches long, and put on a pudding cloth that has been wrung out in boiling water and sprinkled with flour.
Roll the pudding in the cloth and tie the ends tightly, but leave room for expansion.
Put into a pan of boiling water, cover, and boil for 2 hours, adding more boiling water if necessary to prevent boiling dry.
Turn the pudding onto a hot dish and serve with custard.
