Conventional Noticed Dick Pudding – A College Dinners favorite and a traditional British steamed suet pudding, which is nice served with custard.
A Basic British Steamed Pudding and College Dinners Pud
We’re nicely into what I name “The Cosy Season”, aka “Pudding Season“, so in readiness for this, I’m sharing a traditional British recipe for Conventional Noticed Dick Pudding in the present day.
This conventional steamed pudding has many different names, as I’ve shared beneath – different names embody:
- Noticed Canine (particularly in Scotland),
- Plum Bolster,
- Currant Pudding,
- And fewer generally, Noticed Richard as restaurant-friendly euphemisms.
The identify “Noticed Dick” is assumed to check with the currants, the “spots”, and the historic phrase for pudding, “Dick” which is a shortened type of “puddick”, with “Canine” referring to dough in Scotland.
The primary named recipe for Noticed Dick appeared in Alexis Soyer’s 1845 cookbook, “A Shilling Cookery for The Individuals”. He later included it in his 1849 e book “The Fashionable Housewife” as “Plum Bolster, or Noticed Dick”.
Noticed Dick was a very fashionable faculty dinners pudding once I was rising up, with the varsity cooks making it in an extended sausage form, served with custard in fact, and many smutty humour!
I made mine within the strain cooker (my Ninja) and served it with cream, as I had no custard powder, and with no time to make correct home made custard, crème Anglaise.
Nonetheless, as you possibly can see, I served it with custard in the present day, after whizzing all the way down to the village store, and it’s my favorite accompaniment with this type of steamed pudding.
There are some recipe variations with for this comforting pud, with currants being the commonest dried fruit, then sultanas, and with added citrus peel, or grated recent lemon zest typically.
This can be a very simple recipe to make, with it normally being steamed in a standard pudding basin; nevertheless, it’s typically made in an extended roll, like a Jam Roly Poly, which I might be sharing quickly.
A lot although I just like the microwave for fast puds, it isn’t actually appropriate for this suet heavy pudding, though it really works nicely when reheating after being cooked and steamed.
I hope you get pleasure from this when you make it – I’ve shared the normal steaming methodology, in addition to the strain cooker methodology. Karen
Culinary Notes
- For conventional steaming:
- Steam the pudding for two hours,.
- You’ll be able to preserve the pudding heat within the steamer till you might be able to serve it; when you’re able to serve, rigorously un-mould the pudding by inverting it on to a serving dish.
- OPTIONAL:
- 6oz (175g) sultanas, as an alternative of currants
- Zest of of 1 lemon
- Demerara sugar is usually sprinkled contained in the buttered pudding basin earlier than including the raw pudding batter.
- Golden syrup may be drizzled over earlier than serving for a sweeter pudding.
- Serve with cream or custard.
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Conventional Noticed Dick Pudding Recipe
Conventional Noticed Dick Pudding
Yield:
6
Prep Time:
quarter-hour
Prepare dinner Time:
1 hour
Whole Time:
1 hour quarter-hour
We’re nicely into what I name “The Cosy Season”, aka “Pudding Season“, so in readiness for this, I’m sharing a traditional British recipe for Conventional Noticed Dick Pudding in the present day.
This conventional steamed pudding has many different names, as I’ve shared beneath – different names embody:
Noticed Canine (particularly in Scotland), Plum Bolster, Currant Pudding, and fewer generally, Noticed Richard as restaurant-friendly euphemisms.
The primary named recipe for Noticed Dick appeared in Alexis Soyer’s 1845 cookbook, “A Shilling Cookery for The Individuals”. He later included it in his 1849 e book “The Fashionable Housewife” as “Plum Bolster, or Noticed Dick”.
Noticed Dick was a very fashionable faculty dinners pudding once I was rising up, with the varsity cooks making it in an extended sausage form, served with custard in fact, and many smutty humour!
I made mine within the strain cooker (my Ninja) and served it with cream, as I had no custard powder, and with no time to make correct home made custard, crème Anglaise.
Nonetheless, as you possibly can see, I served it with custard in the present day, after whizzing all the way down to the village store, and it is my favorite accompaniment with this type of steamed pudding.
There are some recipe variations with for this comforting pud, with currants being the commonest dried fruit, then sultanas, and with added citrus peel, or grated recent lemon zest typically.
This can be a very simple recipe to make, with it normally being steamed in a standard pudding basin; nevertheless, it’s typically made in an extended roll, like a Jam Roly Poly, which I might be sharing quickly.
A lot although I just like the microwave for fast puds, it is not actually appropriate for this suet heavy pudding, though it really works nicely when reheating it after being cooked and steamed.
I hope you get pleasure from this when you make it – I’ve shared the normal steaming methodology, in addition to the strain cooker methodology. Karen
Substances
- 8oz (225g) self-rising flour
- Pinch of salt
- 4oz (125g) suet (beef suet or vegetable suet
- 1oz (25g) caster sugar
- 6oz (175g) curants, soaked in brandy for two to three hours
- Full fats milk, to combine
- OPTIONAL:
- 6oz (175g) sultanas, as an alternative of currants
- Zest of of 1 lemon
Directions
- Butter a 2 pint (1.2 litre) pudding basin.
- Sieve togther the flour and salt into a big mixing bowl.
- Stir within the suet.
- Add the sugar and the brandy soaked currants.
- Combine with sufficient milk to make a comfortable dropping consistency batter.
- Pour or spoon it into the ready pudding basin.
- If you’re utilizing a plastic basin, place the lid on; if not, then cowl the pudding with a sheet of buttered greaseproof paper after which some foil, that has been pleated within the center to permit for pudding enlargement.
- Safe with string and make a string deal with if you want for ease of eradicating the pudding.
- Pour 1/2 pint (300ml) boiled water to the principle bowl of the Ninja Foodi, or to any multi-cooker or strain cooker you might be utilizing.
- Add the reversable rack into the strain cooker or Ninja Foodi bowl, then sit the pudding basin on the rack, utilizing the 2 moveable handles to safe it in place. (If utilizing a standard strain cooker, sit the basin on a trivet)
- Shut the lid and switch the strain launch valve to SEAL.
- Transfer the programme slider proper over to the LEFT to PRESSURE.
- Set the strain to HIGH for 60 minutes and press the START button.
- The machine will beep and naturally launch the strain; you possibly can launch it by turning the strain launch valve to VENT if you want, that is faster.
- Rigorously take away the pudding from the machine utilizing the racks handles, or the string if used.
- Take away the paper and foil and invert on to a serving plate. Serve instantly with custard.
Notes
For conventional steaming:
Steam the pudding for two hours,.
You’ll be able to preserve the pudding heat within the steamer till you might be able to serve it; when you’re able to serve, rigorously un-mould the pudding by inverting it on to a serving dish.
OPTIONAL:
6oz (175g) sultanas, as an alternative of currants
Zest of of 1 lemon
Demerara sugar is usually sprinkled contained in the buttered pudding basin earlier than including the raw pudding batter.
Golden syrup may be drizzled over earlier than serving for a sweeter pudding.
Serve with cream or custard.
Diet Data
Yield 6
Serving Dimension 1
Quantity Per Serving
Energy 294Whole Fats 10gSaturated Fats 6gTrans Fats 0gUnsaturated Fats 4gLdl cholesterol 10mgSodium 50mgCarbohydrates 40gFiber 3gSugar 20gProtein 5g
