Spotted Dick Suet Pudding and Custard

[@vincentjoyce455]

My great grandma made this every year for xmas. Then grandmother. We are starting this tradition again at xmas . Thanks for putting up the video.

[@zebfross]

My family always has suet pudding during holidays, but it is with raisins instead of currants. I love this recipe and especially with the custard!

[@cliffcarlo180]

Saw this dish advertised in one of those poncy restaurants and they called it Speckled Richard.

[@Keefcooks]

Well poncy!

[@lisawright63]

KeefCooks I found out where the name originated from... believe it not, it’s called “spotted dog” While "spotted" is a clear reference to the dried fruit in the pudding (which resemble spots), "dick" and "dog" were dialectal terms widely used for pudding, from the same etymology as "dough" (i.e., the modern equivalent name would be "spotted pudding").[ Wikipedia doesn’t lie 😁

[@DJDunce]

Hey Keef, thanks for the great videos. Your presentation is always very professional and entertaining. The addition of closed captioning to your videos is also very beneficial to me, and it shows your dedication to a high standard of quality. Again, thank you for the wonderful videos. I hope you continue making them far into the future.

[@Keefcooks]

Thank you Jack. Glad you appreciate the captions, 'cos they really are the most tedious part of the process to do!

[@찔틏트니쓰]

Jack Patton-Smith What about the six eggs? I saw a recipe that included 6 eggs.

[@traceybaum-wicks5663]

I am so pleased to have found your video. You make this look so easy, I can't wait to try it!Thank you!

[@kevin2true582]

Try using mince meat, the type in Xmas pies. I used half a jar & left the sultanas & currents out, steam for 1.5 hours....so good.

[@JanTheNan]

Got the anova wand , had never heard of this method until I came across your channel, now hooked.

[@lonewulf44]

I would love to have some of that across the pond

[@Hellthrasher]

Bravo! Looked insanely good :D

[@Chrissyw46]

After watching you for awhile I've ordered a sous vide. Looking forward to getting it.

[@Keefcooks]

Woohoo!

[@JanTheNan]

My absolute favourite.

[@NoirFan01]

Thank you for posting

[@barbcooper103]

My Mum used to shape it like a log! 6-9 inches lol...

[@Keefcooks]

Mmmm.

[@davidetienne9404]

Six inches is the high end of average. Nine inches is porn size.

[@shairnikhan5621]

Hi.. OMG, watching this video really made my day, I tried it and it can out so nice.. Keep it up with your pudding recipes sir

[@Keefcooks]

Brilliant! Glad you liked it. :-)

[@shairnikhan5621]

+KeefCooks - yup thats right, and especially pudding are my favourites

[@Jennifer-qo4kz]

👍🏻 looks delish

[@garythornbury9793]

I really like your videos--thank you for posting them.

[@Keefcooks]

Thanks Gary - I like to hear things like that!

[@kevinbyrne4538]

Basically the same dough as is used in rolly-polly pudding, except water replaces milk.

[@cliffcarlo180]

Thanks for that Poirot.

[@TaekwondoSouthSchools]

Hi how good did it taste? We really enjoyed it. We will be making it next week.

[@dollygeoffrey8585]

This is the best recipe for Spotted Dick I have found. we are all enjoying it-Thank you!!!!! I used sultanas and put them in warm water first for extra plumpness - delicious

[@greenGaming_uk]

With it coming close to christmas ďo yo think using your mincemeat recipe would work instead of the fruit or would it become too runny

[@Keefcooks]

I would try to separate the fruit from the goo - may be a bit tricky!

[@peaches5712]

Oh my gosh my mouth is watering.....my grandma was from Peterborough and she used to make this all the time! Yum! However, we cheated and used Birdseye custard. It it was yummy too! She didn’t make hers in the wee pots.....she would flour a kitchen cloth and tie it up and drop into boiling water. I’ve not found a recipe where the method was used. It’s still good though! 😁

[@vanessadevere1939]

Great video thanks. Can you cook the puds sous vide too?

[@Keefcooks]

I've never tried that - might be a bit tricky getting the moulds into a bag!

[@vanessadevere1939]

KeefCooks they wouldn't rise if you vacuum sealed them, just sealed the bag. Might give it a go !

[@EusaMacielReceitasdeVo]

Uauuuu! I loved it!

[@mgtowp.l.7756]

Good Morning from Canada, Suet is hard to find. Can I substitute shorting for suet for this recipe? Thank you..

[@Keefcooks]

Curiously, shortening is almost impossible to find in the UK - never used it so I don't know. I think possibly not - it's all about texture - suet is in pellets and they melt during cooking leaving little pockets of air. But give it a go, it's the only way to find out!

[@alanyoung3995]

Any pud left over can be sliced about 1/2 inch thick and shallow fried for a couple of mins each side and served with golden syrup drizzled over......mmmmmm

[@Keefcooks]

Be still my beating heart.

[@alanyoung3995]

HA HA....Nothing goes to waste here in the UK.....

[@raulsarabia863]

Do you leave it outside the refrigerator so it can harden

[@JanTheNan]

Any idea please for a large one in a pressure cooker Keef? Thanks

[@Keefcooks]

No idea :-(

[@debrees2363]

I do mine in the microwave, in little microwave safe pudding moulds..done in 30 seconds.

[@benwaful]

thanks

[@ickyelf9472]

This looks really yummy! Is there a good vegetarian exchange for the suet?

[@Keefcooks]

Thanks! A vegetarian version of suet is available.

[@rozamunduszek4787]

do you eat it hot or when it has cooled down?

[@Keefcooks]

Hot.

[@buffalo8694]

Could you use tallow or lard if you couldn't find suet ?

[@Keefcooks]

Never tried it but I don't think it would work. Suet comes in pellets and as it cooks it kind of melts away, leaving holes in the sponge that make it lighter.

[@buffalo8694]

@@Keefcooks What about vegetable suet ?

[@buffalo8694]

The only brand of suet i found online was Atora. Is that the one you use ?

[@Keefcooks]

@@buffalo8694 Yep, that's the one and only!

[@JanTheNan]

Could the pud be sous vide please keef?

[@Keefcooks]

I don't know - couldn't find any reference to that.

[@jacoblyman9441]

I have been reading the Aubrey-Maturin (Master & Commander) books, and through-out Captain Jack Aubrey mentions his love of various puddings. It is often a running gag his favorite pudding is "the one in front of him on the table" and it's never consistent, but "Spotted-Dog" is a common favorite. There is a companion cookbook to the series called "Lobcouse and Spotted-Dog" that discusses how to make suet puddings like the Regency era, but this video for making spotted dick seems to be simpler in terms of modern convience. I might have to consider it as an idea for Thanksgiving or Christmas. I know suet is hard to find here in the US already, but holiday food in America already resembles 19th century food more-so than modern food (especially with its love of cinnamon, all-spice and nutmeg); and American food hadn't diverged much yet from British cuisine anyways at that point due to how close the colonial era was. So an old school suet pudding might just be a good match for a holiday feast.

[@rozamunduszek4787]

can I use vegetable oil instead of suet?

[@Keefcooks]

Not really - you'd get a completely different texture.

[@rozamunduszek4787]

KeefCooks thanks for the response! Can I replace the suet with anything else and get a similar texture? - I heard you can get animal-free suet in Britain but where I live I can't get it, so my options are vegetable oil, butter, clarified butter, margarine and coconut oil - maybe the last 2 could be used as they look like they'd be (perhaps?) similar in texture (I hope)? Should I try with one of these and hope to get a thing that resembles the original or should I not even attempt to make it without the suet?

[@Keefcooks]

I have done it by grating frozen butter and tossing the shreds in flour. Basically what happens with suet is it takes some time to melt, leaving pockets of air that give the pastry/dough a light spongy texture.

[@rozamunduszek4787]

KeefCooks thank you, thank you, thank you!!!

[@coolerkin]

where did you purchase your Sous vide machine??

[@Keefcooks]

Here: anovaculinary.com/

[@coolerkin]

thanks....

[@coolerkin]

KeefCooks oh so does this heat the water up?? And not a thermometer..

[@Keefcooks]

Heats it, circulates it and regulates temperature very precisely - great machine!

[@coolerkin]

KeefCooks seen many reviews on this... Not sure if it's worth spending the extra to purchase the Bluetooth & Wi-fi machine £140 or just the Bluetooth for 99quid

[@1990Jessicafeldman]

Hi Keef I'm lactose intolerant and haven't had Yorkshire puddings in years can you kindly do a recipe on how to make dairy free Yorkshire puddings I have tried before but they've never come out right thank you

[@Keefcooks]

Sounds like a challenge - maybe I'll try it some time.

[@1990Jessicafeldman]

Please I miss them and would love a recipe on it

[@susanp.collins7834]

Suet puddings - nothing to beat them. And no, you don't need a smoothie machine to make custard.

[@timmendez4945]

Mr. Keef; absolutely delicious!! I always thought you English folks cooked dull food, but this was amazing!! My compliments, Tímoteo Méndez

[@timmendez4945]

Thought I would mention we all admire your cooking guidance here in California.

[@Keefcooks]

Thank you Tim. Glad to dispel the myth.

[@marycaswell9471]

Love it but I think you ought to add that for veggies you can use vegetarian suet to make a pud almost as good, also sub the spots for treacle.

[@Keefcooks]

I hate vegetarian suet - never found any that's worthy of being called a suet replacement.

[@ChoctawNawtic4]

Looks really good, but seems like you're in a hurry when you make it!

[@keithakehurst9399]

You can buy vegetable suet very easily.

[@Keefcooks]

I know. Don't like it though 😀

[@JanTheNan]

Double thumbs up

[@Keefcooks]

Double thanks!

[@robertballuumm730]

This was originally made in a cylindrical shape and wrapped in greaseproof paper and a pudding cloth and steamed. Obviously you guessed the spotted bit. The dick derived from the cylinder shape.

[@Keefcooks]

I seriously doubt that as the origin of the name.

[@robertballuumm730]

@@Keefcooks That's what they've always said in Yorkshire. I also find it hard to believe.

[@TristanBailey]

My guess the “dick” part comes from the German language of meaning “fat” for the suet. After they influenced as Saxons hundreds of years ago.

[@JanTheNan]

My fAve xxx

[@gavinanderson4774]

This one always makes me laugh

[@danandoliver3613]

Haven't heard gastronaughts since the late Keith Floyd

[@Keefcooks]

It's a tribute.

[@mikayla166]

XD im subscribing

[@charlenezacks8105]

You look like Colonel Sanders.

[@Keefcooks]

#1664: kzbin.info/www/bejne/jYatiYtqrKqpbKs

[@robertmacarthur8324]

No sugar

[@zhinka1]

cannot get more German then Suet pudding so yummy!

[@SouffleGirl2]

German?!

[@zhinka1]

@@SouffleGirl2 a Nationality in a part of the world, other nationalities are Ukrainian, Dutch, Irish, etc.

[@SouffleGirl2]

I know what German is, thank you. But I don't understand what the German part is on suet pudding.

[@dawnc1419]

I wonder if it's to do with a King Rickard or maybe Dick Turpin 😂😂

[@Keefcooks]

I don't know if it goes that far back

[@faze_buendia9514]

is the word 'dick' not a common British term in the same way that it is in America? Or do British ppl always wonder why Americans snicker at the name of this dessert?

[@Keefcooks]

We are well aware of the other meaning of the word, that's why some of us snicker at it too.

[@faze_buendia9514]

@@Keefcooks I'm so excited to try this dish! I had to special order beef suet, took like a month to get here, but if finally came! I've read online I could've grated frozen butter and gotten a similar result, but I"m determined to try things as traditional as possible. I've never tried currants before so that'll be interesting too. I don't know if it's all Americans or just my part of the U.S., but we don't see fruit-filled desserts much, except for pies. No teacakes or Chelsey buns, instead it's doughnuts, muffins, and cinnamon buns, and none had things like apricots, raisins, currants, dates, or cranberries, etc; apple, blueberry, and banana fruits seem to be the most common fruit in desserts I"ve seen, even in local bakeries. And fruit folded into & baked in bread? forget about it, I've never had that until I made it myself a couple yrs ago.

[@galex1024]

Lol

[@fakeaccount2354]

Aa

[@Keefcooks]

Oo

[@robertcorbell1006]

The one British dish made fun of the most by Americans because the name. :)

[@Keefcooks]

Gosh, really?! :-)

[@robertcorbell1006]

+KeefCooks In American English, the word "dick" has a very different meaning. ;)

[@Keefcooks]

In the UK it's a synonym for penis.

[@robertcorbell1006]

KeefCooks That's actually our definition, also. Hence why we laugh to the point of tears when we hear it because of the dirty mental image we have going on.

[@davidetienne9404]

You mean made fun of by many immature Americans. Yet another reason for me to not want to be American. And if you think English people don't use the word "dick" to also refer to a penis, you are quite oblivious.

[@bobking8013]

The whole Sous vide thing is gross and not used in the U.S. Who wants to cook food in plastic, cancer causing plastic bags. This will be banned.

[@Keefcooks]

Sous vide has been used in industry for decades. Most sous vide equipment is American-made - the process is most definitely used there. The bags are perfectly safe as long as they do not contain BPA (bisphenol A). It will not be banned. Nobody is forcing you to use it - except BPA may be found in the linings of cans, in some plastic drinks bottles, maybe in some plastic food wrap. If it really bothers you, check what type of plastic it is - there are thousands different types of plastic, only a small proportion of them contain BPA.

[@vtrent1201]

Fanks!