help needed for school project

[Geoff Bannister]

--- In HPFGU-OTChatter at yahoogroups.com, "Carol" <justcarol67 at ...> wrote:
>
> bboyminn:
> > 
> > I think it would be incredibly, maybe even hysterically, funny for a
> kid to make 'Spotted Dick' which is a fruit filled desert usually
> covered with custard. 
> > 
> > Here is a recipe that shows that it is merely a cake-like desert
> filled with (spots) fruit like raisins. <snip>
> 
> Carol responds:
> 
> Well, yes, but I can just imagine the reaction of a teacher unfamiliar
> with this particular dessert (or the HP books). And, of course, the
> students would have to be carefully prepared for the name or
> pandemonium might result. A plausible etymology (the "puddink" one
> will do) would be essential, IMO. But, then, I don't have what one of
> your sites referred to as a first-grade-potty-mouth sense of humor.
> 
> Another problem, aside from the fairly lengthy cooking and preparation
> time: I'm sure that the kids could find out what "caster sugar" is
> (I've forgotten--is it the same as powdered sugar?) but where are
> American students going to find suet, "vegetable suet" or otherwise?
> In this country, we generally use shortening, which is not the same
> thing--and can't be cut into squares, as I believe one of the recipes
> requires.) 

Geoff:
I would offer up the following:

Ingredients for Spotted Dick

    100g / 4oz Self Raising Flour
    A pinch of Salt
    75g / 3oz Shredded Suet
    75g / 3oz Fresh Breadcrumbs
    50g / 2oz Caster Sugar
    175g / 6oz Currants
    Grated rind of 1 Lemon
    Approx. 5 tbsp Milk

How to make Spotted Dick
    * Place all the dry ingredients in a large mixing bowl and mix 
        thoroughly. Make a well in the centre of the mixture then
        gradually add the milk to form a soft dough.
    * Knead lightly until smooth.
    * Turn onto a floured surface and roll out to an oblong about 
        22 x 28cm or 9 x 11
    * Bring a large pan of water to the boil.
    * Make a pleat in a large sheet of greaseproof paper or a clean 
       tea towel, to allow for expansion, wrap the pudding loosely, 
       tying each end with string (like an Xmas cracker).
    * Steam or boil for 2 hours.
    * Serve your Spotted Dick hot with custard

Notice that it is mainly made with currants and I would not describe 
it as a "fruit-filled dessert" but as a suet pudding containing currants 
(lots of them - yummy!).

In the UK, there are three grades of white sugar: granulated, caster 
and icing. The first is for general use while the second is a fine grade 
for cooking purposes - and also used with fruit such as strawberries 
and the last is the finest grade.
 
> bboy:
> > Keep in mind that you can also get 'Heinz Spotted Dick' in a can,
> and it is available in the USA through various on-line retailers of
> British Foods.
> <snip>
> 
> Carol:
> That sounds ghastly! And, besides, it would defeat the purpose of the
> assignment, which is to find British recipes ("receipts" to the
> British, IIRC) that the kids can prepare themselves. 
> 
> Carol, imagining a bunch of fourth-graders having tea and crumpets
> followed by Yorkshire pudding and wondering whether they're supposed
> to prepare the recipes at home or bring them to school for a potluck

Geoff:
Nope, it's recipes to us. Receipts are things you are given with your 
purchases to prove you bought them.

The thought of tea and crumpets followed by Yorkshire pudding is gross. 
The correct way to serve the latter is at the beginning of the meal with 
gravy as a precursor to the main course. I speak as the child of a 
Yorkshireman with several Yorkshire relatives. Of course, most restaurants 
nowadays serve it up with the roast beef and the vegetables.

Nope, I think your fourth-graders should enjoy a cream tea - a delicacy 
throughout the West Country in particular.