Spotted Dick

Ingredients

• 2-3 ozs. margarine
• 4-6 ozs. sugar
• approximately 14 pint milk
• sieve flour
• salt
• spice
• Chopped Dates, Figs or other Fruit available

Method

1. 1

   Sieve flour, salt and spice, rub in margarine or stir in suet.

2. 2

   Add sugar and fruit, stir in thoroughly and add sufficient liquid to mix to a soft consistency.

3. 3

   Steam for 2 hrs.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 18. The excerpt below is the record exactly as published.

Chopped Dates, Figs or other Fruit available. Approxi- mately 14 pint Milk or Milk and Water. _ Sieve flour, salt and spice, rub in margarine or stir in suet. Add sugar and fruit, stir in thoroughly and add sufficient liquid to mix to a soft con- sistency. Steam for 2 hrs. : _ N.B.—For a Spotted Dick, shape the above mixture into a roll on a floured board and follow directions for covering and cooking Roly-Poly 4 (see page 35). oo, + A ee pe a3 PUDDINGS [ERROR TE OS PINEAPPLE UPSIDE DOWN PUDDING Cake Mixture as for One-egg Sandwich (see page 19). Decoration 2 ozs. dried Pineapple Rings. Cherries. Split Blanched Almonds. 1 oz. Margarine. 4 tablespoonfuls warmed Golden Syrup. Sauce Pineapple Juice. 2 dessertspoonfuls warmed Golden Syrup. Juice of 1/2 Lemon. Cover the pineapple with water and leave to soak overnight. Cook for 20 mins. Strain off the liquid and reserve for the sauce ; drain the rings carefully and remove the centre cores with a small cutter or apple corer. Arrange the pineapple on the base of a greased 8-inch cake tin, placing half a cherry in the centre of each ring. Fill up the spaces around the edge of the cake tin with blanched, split almonds or halved cherries. Heat the margarine and syrup in a saucepan, boil for 3 mins. until lightly caramel- ised. Pour over the pineapple. Prepare the cake mixture, spread evenly over the fruit. Bake for 50 mins. Regulo Mark 4 360° Fahr. Middle shelf Place a heated dish over the cake tin, turn over, remove the tin carefully. To make the sauce: Put all the ingredients in a saucepan and boil for a few minutes. N.B.—The above can also be served as a cake. When cooked, turn out on to a wire cooling rack and leave until cold. VE iroswito * Us, PLU WEE Se OL eee Se FRESH FRUIT PUDDING Suet or Short-crust Pastry (see page 23). Approximately 1 1/2 Ib. Fruit. About 3 tablespoonfuls of Sugar. Water. Grease pudding basin, prepare the pastry. Cut off two-thirds and roll into a round large enough to line the basin. Fold in half, place in basin, open out and press against base and sides. Add prepared fruit and sugar in layers and add about one-quarter pint water. Roll out remaining pastry into a round large enough to cover the basin, moisten the edges with water. Cover the pudding, pressing the edges together. Cover with greased paper and steam steadily for 2 hrs. MT. Over ie? mye SAVOURY PUDDING 10 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. Good shake of Pepper. 3 ozs. Cooking Fat. 4 ozs. Grated Cheese or 4 ozs. Chopped or Minced Cooked Meat. 1 tablespoonful Chopped Parsley. 1 medium- sized Onion. 1/4 pint Milk. Sieve flour, salt and pepper. Rub in fat, stir in chopped or grated onion, cheese or meat and parsley. Add milk and beat thoroughly. Place mixture in a greased basin, cover with greased paper and steam for 2 hrs. Serve with gravy. 34 as PUDDINGS eee AUER Ss ie Mee Maas. Oe a A abana as Et STA ET Sd OAKBANK APPLE PUDDING Suet Pastry (see page 23). 3/4 lb. McDougall’s Self-raising Flour, etc. Filling 1 1/2 lb. Cooking Apples. 3 ozs. Soft Brown or Granulated Sugar. 2 dessert- spoonfuls Sultanas. 2 dessertspoonfuls Currants. 2 dessertspoonfuls Chopped Peel. 1 teaspoonful Ground Cinnamon. 1 tablespoonful Golden Syrup. 1 oz. Margarine. 1 tablespoonful Water. _ Make the pastry and line a greased shallow tin measuring 11 by 7 by 3 inches. Reserve sufficient pastry for covering the top. Cover the base of the pastry with thinly sliced apples, sprinkle with sugar, spice and fruits. Add the water and syrup, then the margarine cut into small pieces. Cover with the remainder of the apples, then with pastry. Trim and neaten, brush with water and sprinkle with granulated sugar. Bake ie one hour or until the apples are tender. Cut into squares and serve not. Regulo Mark 4 360° Fahr. Middle shelf ech sees Fi. te eee - kalo eee OE SMC See ROLY-POLY Suet Pastry (see page 23) or Short-crust Pastry (see page 23), using 8 ozs. MecDougall’s Self-raising Flour and 21/2 ozs. Margarine. Jam or Syrup and 2 tablespoonfuls Breadcrumbs. Prepare a large saucepan of boiling water, a piece of greased paper anda greased pudding cloth. Make the pastry, roll out into an oblong, moisten the edges with water and spread with jam or syrup and breadcrumbs to within an inch of the edges. Roll up lightly, seal the edges, wrap in the eee Po aie: ee ee 2 a ; WME SAT. S OE aR ie Tea <3 an. SRL DUMPLINGS 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. Good shake of Pepper. 2 ozs. Grated Suet. About 1/44 pint Water to mix. Sieve flour and salt, stir in suet, mix to a firm dough with a fork. Divide into six or eight, roll into balls and drop into boiling soups or stews. The soup, etc., should boil steadily, but not vigorously. Cook for 15—20 mins. according to size. Seite as Ee Se SS 2. 2 Ea POPOVERS Put small pieces of lard or dripping in 12 bun tins, place in the oven until a blue smoke rises from the fat. Meanwhile, prepare half the quantities given for Yorkshire Pudding (see page 33) and pour into a small jug. Half fill the bun tins with batter, and bake for 15-20 mins. Turn out on a hot dish. Serve hot with gravy or jam. Regulo Mark 7 420° Fahr. Second shelf from the top 35 bl | <a \ 5 . i PUDDINGS | Coa SOLA a ea eS ee ee ee MINCEMEAT LAYER PUDDING Suet Crust (see page 23). Jar of Mincemeat. Grease a basin (14-pint capacity). Make the suet crust and divide into four unequal portions. Roll out the smallest piece and place on the base of the basin, spread with mincemeat. Continue in this way and finish with a layer of pastry. Cover with greased paper and steam steadily for 2 hrs. ah Pe % = Baar! ‘Tf. CHOCOLATE SPONGE PUDDING 71/2 ozs. McDougall’s Self-raising Flour. 1/2 0z. Cocoa. 1 Egg. 14 tea- spoonful Salt. 3 ezs. Margarine. 3 ozs. Sugar. Vanilla Essence. 4 table- spoonfuls Milk. Prepare by Method 1 (see page 4) and steam in a greased, covered basin for 14 hrs. | sa ; : eae SUNSHINE PUDDING 10 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4-6 ozs. Sugar

Cook this with the app: pantry check, scaling, and the assistant.