This week, the Great British Bake Off contestants were challenged to make a suet pudding, Religieuseand a selection of puff pastry treats. Jenny of Mummy Mishaps and Helen of The Crazy Kitchen are asking us bloggers to do the same. As pastry is my nemesis, I decided to stick with suet as I have generally found it to be quite easy to work with.
I have always loved traditional steamed suet puddings such as treacle sponge and spotted dick made for me by my nan since I was a little girl. She always made them in the traditional manner but steaming the puddings in a saucepan, however due to the demands of modern life, I do not have the time to do this so I made mine in a microwave instead. I was interested to see how the taste would be affected compared to my Nan’s. I decided to make Spotted Dick as I have not had it got ages and have never made my own. This has got to be the most easiest and the least attractive of my bakes so far. The recipe below reminds me of Spotted Dick’s from my childhood but does seem to be missing something so if you have any suggestions, please let me know.
Microwave Spotted Dick
Ingredients (serves 1 hungry person)
- 25g of sultanas or currants
- 1 teaspoon of water
- 25g soft unsalted butter
- 25g caster sugar
- 25g self raising flour
- 25g shredded suet
- 1 egg
- A few drops of vanilla extract
- Custard to serve
- In a cup or a small bowl, put the currants and the water in the microwave and cook on high for 30 seconds to plump up the currants
- Put all the other ingredients in a bowl and mix until combined. Add in the currants and their water and mix again.
- Pour the mix into a greased small pudding bowl and put in the microwave for 2-3 minutes until cooked through and leave to stand for 2 minutes.
- Serve with the custard
PS: I have lots of things to blog about other than the Great Bloggers Bake Off. I just have not had much time recently. Please bear with me.
PPS: Many thanks to Debenhams and Home Bargains for sending me some baking stuff recently. I will be using it in another post soon