Daring Bakers April Challenge ---- Traditional English Pudding

I didn't think I was able to complete this challenge. But here it is...2 days late. These are some of the things I have been doing for the past 2 weeks (besides the regular routine) --- getting the house ready for my best friend's visit (the last time we met up, Yesmin was only 2 months old...so that's almost 10 years ago!!!)...I had to get the crap room, a.k.a guest room cleared!!! I was also trying to prep some food that I wanted to make for her. Then the worst of all...a call from the school 3 days before my friend's arrival. I thought Yesmin was sick again...but this was worst. She fell on the school's play structure during recess and hurt herself. We end up spending 5 hours plus in the emergency room!!! Thankfully, she didn't break any bone, there was no internal injuries, no stitches. *phew*

Back to the challenge...

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

If you haven't heard of suet.... suet is raw beef or mutton fat!!! Yikkeesss....oh, and by the way, the English pudding isn't the custard base pudding we have here in U.S. It has a totally whole different texture and taste. For more detail information, go to Daring Kitchen, Esther did a fantastic job in describing.

Then one day, this is what a friend posted on her Facebook page --- she found THIS in our local Safeway store!!!


We all had a good laugh (those of us with a "gutter brain") --- at the name, of course. Some suggested it'd be great stocking stuffer!!! :P Can you imagine when the cashier announcing "Price check on Spotted Dick on register 9, please!" I had to pick one up....especially since THIS IS what we're doing for the month's challenge!! :)

So, for this challenge, I didn't open up the can and call it done, of course! :) We had the choice of making it sweet or savory; with or without a suet crust. I chose to make the Spotted Dick. I added to the given recipe, raisins, cranberries, apricot and toasted pecans. I also soaked the dried fruits with Myers rum for 10 minutes. One thing I didn't have was a regular bread crumbs. I used my left over panko whole wheat breadcrumbs instead. And instead of suet, I used butter flavored Crisco that was in my pantry. This is what mine looks like.



Not bad looking. Since it is traditionally serve with a custard sauce, I made Francois Payard's creme anglaise.

My version of Spotted Dick

I took a scoop....it's ok...took another....ok, I think that's it....I'm NOT having anymore...I wonder if it's the after taste of the Crisco?? It just didn't work....doesn't taste good at all! Kinda disappointed. Maybe it'd taste better with the REAL SUET?! I'm sure there are other Daring Bakers out there who made a delicious steamed pudding. So, don't let mine stop you....check out the other blogs here and they might be able to convince you otherwise. HOWEVER....by all means, DON'T torture yourself trying the canned Spotty!! Look at THIS!!!



Just that, should already tell you something....but I HAD to try it... So...I dress it up with my custard sauce....

Heinz's canned Spotted Dick

....and I took a bite....I spit it out right away!!! YUK!!! :P After this, I really don't know if I have the guts to try Spotted Dick again. Nonetheless, it has been an interesting experience. Thank you Esther, for the experience. :)