As a kid,my Grandmother cooked this as a roll, still steamed but served with butter,brown sugar and nutmeg on top instead of custard. Called it "Somerset Pudding". Delicious and I eat it this way to this day
This video was a great help so pat yourself on the back! I can bake and I do everything from scratch. But being in Texas USA reading a recipe called "pudding" when pudding here is like custard and this reads like bread was confusing from the start. Steaming a bread makes no sense if you've never seen it done and have no one you can ask how. Seeing you make this one was exactly like the recipe was saying but seeing it was worth a million words! Putting the paper at the bottom and the tip on getting it out was priceless! She explained in the recipe about the string and how to use it to lift it out but it literally made no sense till I saw you do it! I am so excited to know I can do this now! The hardest part now will be deciding which one to make for Christmas. Thank you so much and I really mean that! That name takes a new meaning after looking up its meaning and learning it was an accent of dough LOL Spotted Dough sounds much more pleasant LOL Y'all do have a way with words over there!
We definitely have a way with words LOL - cheers for the feedback. This is definitely a tricky one to explain without visuals. Steamed treacle sponge pudding is amazing (add a touch of lemon and poppy seeds to the mix). Check out our traditional Christmas pudding too, its not a soft pudding but it is moist and packed full of flavour. Cheers Melody
The US seems to have adopted the German word 'pudding' which, as you say is more like what we would call blancmange. Not only that but in Germany 'puddingpulver' (i.e. blancmange powder) is frequently used as a cake/cookiery ingredient.
Cheers for the feedback. I will get back to the full English lol. Probably in a different format. I love homemade baked beans, they are very popular here in Greece.
Lovely recipe for one of my favourite puds. An aunt used to do this like a Swiss roll and bake it. I was expecting some adult comments on this one so congrats on getting away with it 😄
I found a recipe for this in a Church Fayre Magazine and although it was the same ingredients as yours, it had been renamed, 'Spotted Richard'! I wonder why!
Thank you for this. When I visited England years ago, I made Spotted Dick from scratch, but someone else made the custard for me. I'm glad you included making the custard from scratch. Here in The States, I doubt I'd be able to find canned custard.
Ok, I followed a recipe in a book I have, different from this one, and it did not turn out right at all. American here, first time making a steamed pudding....my question is how do I troubleshoot to determine what went wrong?
A quick question please, one vanilla pod here in the States is about $15 I certainly can’t afford one let alone two! Can I replace it with vanilla extract and if so how much? Thank you very much.
@@CulinaryExploration Nice. Is there a danger to over mixing? Like if I wanted to a half and half swirl, where half was mixed with the cocoa? Would a quarter cup be too much for a full batch? Maybe just a two tablespoons? Never made something like this steamed.
@@robertm4050 Hmmm, I'm guessing really, but I'd start by adding a tablespoon to the flour. You could mix it through the flour before rubbing through the butter. Might be a bit messy by hand, but should be ok, or use a food processor. If you give it a go, let me know
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As a kid,my Grandmother cooked this as a roll, still steamed but served with butter,brown sugar and nutmeg on top instead of custard. Called it "Somerset Pudding". Delicious and I eat it this way to this day
This video was a great help so pat yourself on the back! I can bake and I do everything from scratch. But being in Texas USA reading a recipe called "pudding" when pudding here is like custard and this reads like bread was confusing from the start. Steaming a bread makes no sense if you've never seen it done and have no one you can ask how. Seeing you make this one was exactly like the recipe was saying but seeing it was worth a million words! Putting the paper at the bottom and the tip on getting it out was priceless! She explained in the recipe about the string and how to use it to lift it out but it literally made no sense till I saw you do it! I am so excited to know I can do this now! The hardest part now will be deciding which one to make for Christmas. Thank you so much and I really mean that! That name takes a new meaning after looking up its meaning and learning it was an accent of dough LOL Spotted Dough sounds much more pleasant LOL Y'all do have a way with words over there!
We definitely have a way with words LOL - cheers for the feedback. This is definitely a tricky one to explain without visuals. Steamed treacle sponge pudding is amazing (add a touch of lemon and poppy seeds to the mix). Check out our traditional Christmas pudding too, its not a soft pudding but it is moist and packed full of flavour. Cheers Melody
The US seems to have adopted the German word 'pudding' which, as you say is more like what we would call blancmange. Not only that but in Germany 'puddingpulver' (i.e. blancmange powder) is frequently used as a cake/cookiery ingredient.
She's told me the cream at the end makes it delicious 😉
Did it taste good???
Just asking for a curious friend???
👀😳🤔🤷♂️🤦♂️
Eew 😂
Have you tried it? Can you confirm? 😂
Lol
Ilove it i want to learn more that . Thanks sir .
Very well explained. I will definitely give this a try for Christmas Dinner!
You’ll love it, give it a whirl 🎄
@@CulinaryExploration If I double the quantities do I have to double the cooking time? Assuming I will be using a larger pudding bowl.
What makes the Brtish the best sailors in the world? The taste of their food and the beauty of their women make them the best sailors .. 😬😄
Love your recipes! Great channel! Will we be getting more episodes on the full english breakfeast? Would love to get a baked beans recipe from you!
Cheers for the feedback. I will get back to the full English lol. Probably in a different format. I love homemade baked beans, they are very popular here in Greece.
there is nothing like homemade baked beans but if you add a knob of butter to some shop bought tin of beans it will take them to another level!:)
Lovely recipe for one of my favourite puds. An aunt used to do this like a Swiss roll and bake it.
I was expecting some adult comments on this one so congrats on getting away with it 😄
I found a recipe for this in a Church Fayre Magazine and although it was the same ingredients as yours, it had been renamed, 'Spotted Richard'! I wonder why!
LOL
According to Wikipedia, the term "dick" and "dog" were dialectal varients of "dough" in 19th Century Britain (or maybe just England, idk).
That's my understanding too Peter, I'm guessing that the other meaning for "dick" came a long time afterwards
@@CulinaryExploration I'm sure there's an etymological PhD thesis in there somewhere. ;)
Special needs country 🇬🇧
Yeah no excuses because they new the term to be dough, instead opted for "dick" covered in cream 😏😏 smart move
Thank you for this. When I visited England years ago, I made Spotted Dick from scratch, but someone else made the custard for me. I'm glad you included making the custard from scratch. Here in The States, I doubt I'd be able to find canned custard.
Steamed puddings do really well in a slow cooker - no need to keep topping up with water.
Ok, I followed a recipe in a book I have, different from this one, and it did not turn out right at all. American here, first time making a steamed pudding....my question is how do I troubleshoot to determine what went wrong?
Goodness me that looks really good 👍
Can you give the recipe for fish fingre.
I had to read this title two times.........
I swear...
He says "turned out" a few times too. So when you couple that with "spotted dick" I couldn't help but giggle a couple times.
DeLuXe_, does that mean you had to read it TWICE?
A quick question please, one vanilla pod here in the States is about $15 I certainly can’t afford one let alone two! Can I replace it with vanilla extract and if so how much? Thank you very much.
Yes Diane, vanilla extract will work perfectly :)
"Martha! Come hear the pudding singing in the copper!"
nobody talking about the name 💀
You are what you eat!
You British sure know how to name ‘em, don’t you?😏😂
🤣🤣 yep!
Really doesn’t need to be called a spotted dick but who am I?
Your dick isn’t spotted until you put the raisins in.
why do you keep looking at the ceiling???
Giggity....
LOL
@@CulinaryExploration 😀
Rubber band instead of string?
Maybe just some chocolate nibs instead of dried fruit? Not a fan of anything like a raisin.
Why not, you could add some cocoa powder to the flour mix too and have a nice chocolate steamed pud
@@CulinaryExploration Nice. Is there a danger to over mixing? Like if I wanted to a half and half swirl, where half was mixed with the cocoa? Would a quarter cup be too much for a full batch? Maybe just a two tablespoons? Never made something like this steamed.
@@robertm4050 Hmmm, I'm guessing really, but I'd start by adding a tablespoon to the flour. You could mix it through the flour before rubbing through the butter. Might be a bit messy by hand, but should be ok, or use a food processor. If you give it a go, let me know
@@CulinaryExploration Thanks. Will do!
"I’ll also show how to steam a pudding properly," Can someone tell me why the proper way to steam a pudding is not in a steamer?
Im i still watching TH-cam?
Qwert
I like everything about it except the name. Sounds like a horrible disease lol.
The name is so cringe. Sorry but I’m sure it tastes lovely
You'll have to hop in your time machine and nip back to Victorian England and get them to change the name.