How to Make Irish Steamed Pudding

A classic pudding that is known in the British Isles as Spotted Dick. A strange name, but in the nineteenth century, the term for pudding was dick. The spotted part comes from the raisins and currants. This recipe brings the flavors of Irish whiskey with that of the raisins and currents.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2/3 cup currants
• 1 cup raisins
• 2-3 tbsp Irish whiskey
• 2 cups self-rising flour
• ½ cup grated suet
• Grated zest of a lemon
• Pinch of nutmeg
• Pinch of salt
• 3 tbsp sugar
• ½ cup milk
• 2 bowls
• Steamer
• measuring cups
• wooden spoons

1. In a small bowl, measure out currants, raisins and whiskey. Cover with plastic wrap and set aside to soak for an hour.

2. In another bowl, sift the flour and add a pinch of salt. Stir in suet, lemon zest, nutmeg, and sugar.

3. Stir in the soaked fruit and whiskey mixture. Next stir in the milk. Mix until you have firm dough.

4. Lay out a sheet of waxed paper on your work surface. Take your pudding dough and shape into a long log that will fit in your steamer. Roll the pudding in the paper and fold up the ends. The pudding will expand, so don’t wrap the pudding roll too tightly in the waxed paper.

5. Wrap the roll in a dishtowel and place in the top of a steamer. Cover and steam for about 2 hours. Replenish boiling water as it cooks. If your roll is short and fat, then allow for a 15 minutes longer cooking time.

6. Unroll from paper, cut into slices, and serve with a custard sauce.

[drenee]

on 10/14/2008 sounds interesting, thanks

[leanan]

on 10/9/2008 I just might be brave enough to try and make this ;) Thanks!

[acole]

on 10/2/2008 Thanks!