Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

Lodestar

(2,388 posts)

4. Thanks for those links!

Reply to Warpy (Reply #2)

Sat Feb 8, 2014, 11:53 PM

Feb 2014

Yes, if I decided to make this pudding from scratch I'd definitely do some tweaking to the sweetness, so thanks for the
recipes. Also nice to know about that simple anglaise!

I actually began looking for suet. The local butcher could only recommend beef trimmings but not from the liver. I guess
there might be some gourmet shops that carry it. I'll just keep looking though I really don't have a sense of what difference
it might make to the flavor since I've never had it.

Edit history

Please sign in to view edit histories.

Recommendations

0 members have recommended this reply (displayed in chronological order):

9 replies

= new reply since forum marked as read

Highlight:

Spotted Dick [View all] Lodestar Feb 2014 OP

I've seen it sold in a can, but never actually had it. cbayer Feb 2014 #1

Thanks. I expect there are enough steamed pudding recipes to keep me busy for awhile. Lodestar Feb 2014 #3

This recipe doesn't look icky sweet Warpy Feb 2014 #2

Thanks for those links! Lodestar Feb 2014 #4

FYI - I added a picture of the pudding to my original post (above) if you're interested. n/t Lodestar Feb 2014 #5

The custard is a creme anglais, which is dead easy to make Fortinbras Armstrong Feb 2014 #6

I first had Spotted Dick in London. sinkingfeeling Feb 2014 #7

Somewhere I have a bookmark for English puddings from the BBC ... eppur_se_muova Feb 2014 #8

I have a can of it in my pantry. nt msanthrope Feb 2014 #9