ACC Spotted Dick

Following quite a decent meal the other day, I sat poking away at a pretty disgusting, tacky version of what was supposed to be a Spotted Dick. I thought back to the days when our ACC boys made it in huge trays and I for one could not get enough of it. Anyway memory lane aside, I wonder if anyone out there (I'm thinking ACC but not at all biased) could give me the recipe for how it was made. No offence to anyone who has "an old family recipe" out there, which i'm sure are all wonderful, but i really would like to try re-create my old favourite. Can anyone help. PS before all the "Lardy" comments come flying in, I dont smoke and I rarely drink these days so, this would be my Vice. I suspect I'm not the only one who enjoyed it.

Quote:

---

Originally Posted by Gwyn Nicholas

Following quite a decent meal the other day, I sat poking away at a pretty disgusting, tacky version of what was supposed to be a Spotted Dick. I thought back to the days when our ACC boys made it in huge trays and I for one could not get enough of it. Anyway memory lane aside, I wonder if anyone out there (I'm thinking ACC but not at all biased) could give me the recipe for how it was made. No offence to anyone who has "an old family recipe" out there, which i'm sure are all wonderful, but i really would like to try re-create my old favourite. Can anyone help. PS before all the "Lardy" comments come flying in, I dont smoke and I rarely drink these days so, this would be my Vice. I suspect I'm not the only one who enjoyed it.

---

U tried Mrs Beatons Nick?

My Mrs buys some smallish ones which you Microwave, they are lovely. God I used to miss the Good Old Puddings from the Army Cooks, they are World Class. I remember a small Bloke (Alf) used to do the puddings in the Depot Crickhowell when I was a Junior Soldier, always gave me Loads. He was still there when I got posted there in 1977/78.

Nick sorry mate but what about the PORT & STILTON when people are passing through? (sorry about the rain cheque shes ok know) get the spotted dick sorted and what a night we could have in the future

The Chefs used to make the steam puddings in long cylinder shaped trays split in two halfs length ways, the mixture would be put into one they would then be clipped together & dropped into a shallow water bath to steam ..result yum yum.. on the menu for the next LOFs dinner !!!!!!!!!!!!!!!:tongue:

Nick, found this on ARRSE, Enjoy

My mother receipe Serves 5

8 oz flour
4 oz suet
2 oz sugar if eating with custard; none if eating with butter and sugar
3 oz currants

mix with egg and or milk to form a stiff dough.

roll in flour to make a sausage shape.

wrap in a cloth and tie up.

steam for two hours or pressure cook at full pressure for about 20 minutes.

Slice and eat either with Mr. Bird's finest, or a knob of butter and a sprinkle of brown sugar

Quote:

---

Originally Posted by richie264

The Chefs used to make the steam puddings in long cylinder shaped trays split in two halfs length ways, the mixture would be put into one they would then be clipped together & dropped into a shallow water bath to steam ..result yum yum.. on the menu for the next LOFs dinner !!!!!!!!!!!!!!!:tongue:

---

CHEERS Ritchie, yes I remember now the cylinder doofers I will look out for somthing of that nature when I next take she who must be obeyed to Exeter. Thanks also to AL, I will give that a go and let you know the outcome.

better still come here on a visit and i'll take you down the local cafe.proper stuff and yorkshire pud

Nick, I thought you would have been more of a Roly Poly man myself lol