Suet puddings?

[Angstrom]

Didn't want to derail the tweed pattern/meat pie thread, but it got me thinking of food.....

Does anyone else here enjoy traditional suet puddings? I became interested in them while reading the Patrick O'Brian Aubrey/Maturin novels, and then tried a few when I found the "Lobscouse and Spotted Dog" cookbook that a couple of O'Brian fans published.
http://web.wwnorton.com/pob/SpottedD/

The big winner has been a slightly modified version of the Christmas pudding recipe. Almost no sugar, lots of dried fruit, LOTS of brandy, and aged for several months before serving. It's become a Christmas tradition in my family, and I've had rave reviews from a couple of older friends who grew up in the UK. It's not your average fruitcake.

The more everyday puddings I've tried, such as Spotted Dog, are good in context -- they're hot, fatty, solid foods that make sense for a cool, damp climate and people doing hard physical work. They're not something you'd want to serve in August.

Another thing I noticed from poking around in that cookbook is that we've lost a whole family of hot drinks that used to be common. The hot, rich drinks that taverns would have served to cold travelers -- mulled wines and ales, flips, possets, etc. -- have almost disappeared from modern life, with eggnog being the only surviving relative. I've tried a few, and they are very effective at warming one from the inside out. Central heating is probably as responsible for their demise as changing tastes.

None of them are foods we'd want to consume in great quantities, but it's fun to experiment and enjoy.

[piperdbh]

I can't say that I've ever tried a suet pudding, and as a veagn probably won't, but I'll join you in some of those hot toddies in a few months!

[Tobus]

It's funny that you mentioned this today. Just last night my wife and I had an English couple over at our house, with whom we are very good friends, and we were discussing this very subject. I was complaining that I had tried making a proper figgy pudding, as well as a clootie dumpling, and had met with only marginal results. I was assured by the male half of this couple that he would show me how to make it properly, including the tricky art of steaming it. I'm really looking forward to it, actually, since I do appreciate a good suet-based pudding.

The big winner has been a slightly modified version of the Christmas pudding recipe. Almost no sugar, lots of dried fruit, LOTS of brandy, and aged for several months before serving. It's become a Christmas tradition in my family, and I've had rave reviews from a couple of older friends who grew up in the UK. It's not your average fruitcake.

While not in the realm of suet pudding (but since you mentioned fruitcake), you should try black bun. It's an interesting - and distinctly Scottish - holiday alternative to the average fruitcake. I posted the recipe I use here a couple of years ago.

The more everyday puddings I've tried, such as Spotted Dog, are good in context -- they're hot, fatty, solid foods that make sense for a cool, damp climate and people doing hard physical work. They're not something you'd want to serve in August.

Is Spotted Dog the same thing as Spotted Dick? I'm familiar with the latter but have never heard of the former.

Another thing I noticed from poking around in that cookbook is that we've lost a whole family of hot drinks that used to be common. The hot, rich drinks that taverns would have served to cold travelers -- mulled wines and ales, flips, possets, etc. -- have almost disappeared from modern life, with eggnog being the only surviving relative. I've tried a few, and they are very effective at warming one from the inside out. Central heating is probably as responsible for their demise as changing tastes.

Heh, I agree completely. My mother used to make a hot spiced punch that was excellent at warming us up on the (rare) wintry-cold days. It seems that nobody really does that any more. But I do have to say that I've noticed a resurgence in the idea of mulled wines, and I think it's partly due to the influence of the series of books A Song of Fire and Ice, of which A Game of Thrones is part. Mulled wine makes many appearances in the books, and was so sought after that it has been included in the official cookbook that was recently released. I haven't yet tried the recipe, but it has had good reviews. Maybe when the cold weather finally reaches Texas, it'll be worth a shot!

[creagdhubh]

It's funny that you mentioned this today. Just last night my wife and I had an English couple over at our house, with whom we are very good friends, and we were discussing this very subject. I was complaining that I had tried making a proper figgy pudding, as well as a clootie dumpling, and had met with only marginal results. I was assured by the male half of this couple that he would show me how to make it properly, including the tricky art of steaming it. I'm really looking forward to it, actually, since I do appreciate a good suet-based pudding.


While not in the realm of suet pudding (but since you mentioned fruitcake), you should try black bun. It's an interesting - and distinctly Scottish - holiday alternative to the average fruitcake. I posted the recipe I use here a couple of years ago.


Is Spotted Dog the same thing as Spotted Dick? I'm familiar with the latter but have never heard of the former.


Heh, I agree completely. My mother used to make a hot spiced punch that was excellent at warming us up on the (rare) wintry-cold days. It seems that nobody really does that any more. But I do have to say that I've noticed a resurgence in the idea of mulled wines, and I think it's partly due to the influence of the series of books A Song of Fire and Ice, of which A Game of Thrones is part. Mulled wine makes many appearances in the books, and was so sought after that it has been included in the official cookbook that was recently released. I haven't yet tried the recipe, but it has had good reviews. Maybe when the cold weather finally reaches Texas, it'll be worth a shot!

What is the name of that Scottish cookbook, Tobus? I am an avid fan of black bun.

Cheers,

[McFarkus]

Somewhere I have a recipe for Flaming Plum Pudding from the Archbishop's Palace at York. Includes things like 1 pint of brandy, 1 pint of rum, 2 pints of ale. Needless to say it makes a LARGE pudding (or a lot of small ones). Suet was a prime ingredient. It lasts practically forever without refrigeration.

[Grizzly]

This thread can not be complete until Jam Roly-Poly and custard is mentioned. Every school boys staple diet.

Probably no more than 3000 calories a portion.

I too thought that spotted dog is spotted dick i.e a suet pudding made in a bowl filled with currants and sultanas and steamed for about 3 weeks or 3 hours, cant quite remember which.

[Angstrom]

Thanks for the Black Bun information! The filling in the linked recipe has a lot in common with the Christmas pudding recipe I use.

And yes, Spotted Dog and Spotted Dick are the same thing, as is Plum Duff. They're all essentially dough with currants.

A lot of folks have a bad impression of suet because they think it's the greasy beef trimmings often sold for feeding birds. Proper suet is the fat from around the kidneys, which is hard and white with an almost crumbly texture. I freeze it and then grate it when using it in recipes.

[TheBrus]

Years ago, I made a real Christmas pudding with suet for my high school English lit class--just like Bob Cratchitt's wife would have done. I had no idea that that was the secret ingredient that made it so tasty. It's probably for the best that I didn't tell them what all was in it. The fun part was steaming it. Hours and hours of minding a double boiler, steaming up the windows.

[Tobus]

What is the name of that Scottish cookbook, Tobus? I am an avid fan of black bun.

I'll have to get the information off the cover this evening, Kyle. It's just a cookbook for traditional Scottish recipes that I found at Half-Price Books a couple of years ago. It may not even be in print any more. But I'll get the info for you.

Thanks for the Black Bun information! The filling in the linked recipe has a lot in common with the Christmas pudding recipe I use.

And yes, Spotted Dog and Spotted Dick are the same thing, as is Plum Duff. They're all essentially dough with currants.

A lot of folks have a bad impression of suet because they think it's the greasy beef trimmings often sold for feeding birds. Proper suet is the fat from around the kidneys, which is hard and white with an almost crumbly texture. I freeze it and then grate it when using it in recipes.

One problem around here is that no one knows what suet is. It's incredibly hard to find. When I've asked for suet at local butcher shops or deli departments in the large grocery stores, they look at me like a calf staring at a new gate. No friggin' clue. And to be honest, I had no idea what it was until a couple of years ago. But you'd think someone who deals in meats and meat byproducts would know. Sheesh.

[brewerpaul]

Another thing I noticed from poking around in that cookbook is that we've lost a whole family of hot drinks that used to be common. The hot, rich drinks that taverns would have served to cold travelers -- mulled wines and ales, flips, possets, etc. -- have almost disappeared from modern life, with eggnog being the only surviving relative. I've tried a few, and they are very effective at warming one from the inside out. Central heating is probably as responsible for their demise as changing tastes.

None of them are foods we'd want to consume in great quantities, but it's fun to experiment and enjoy.

Well our bar culture, especially in college towns with lots of young people, has turned to shots and jello concoctions rather than decent drinks. I myself enjoy the cold of winter when we have people over and I will make mulled wine or during the holidays a good wassail. People warm up to then (pun intended) after a sip or two. After scouting out a few Scottish cooking web sites Jennifer now makes a pretty darn good Sticky Toffee Pudding which we allow ourselves once or twice a year. Rather rich but tasty the custard you put on the pudding.

Prost \_/\_/