Spotted Dog

Name: Spotted Dog
Total time: 2 h 10 min
Yield: 12 servings
Cuisine: british
Ingredients: 4 cups flour; 1/4 cup sugar; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 2 eggs, lightly beaten; 1/4 teaspoon ground nutmeg; 1 3/4 cups dried currants; 1/2 pound suet, finely grated; 1 cup milk

By Marjorie Kaufman

Total Time: 2 hours 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Fine Dining: Rats and 'Dogs'

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:12 servings

4cups flour
¼cup sugar
½teaspoon salt
1½teaspoons ground cinnamon
2eggs, lightly beaten
¼teaspoon ground nutmeg
1¾cups dried currants
½pound suet, finely grated
1cup milk

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large bowl, mix the flour, sugar, salt, cinnamon and nutmeg.
Step 2
Stir in the currants, breaking them apart (the flour will coat them and keep them from clumping together). Mix in the suet.
Step 3
Add the milk and eggs, and work the mixture thoroughly with your hands.
Step 4
Scrape the batter into a greased six-cup pudding-basin. Tie a well-floured cloth over the pudding. Put the pudding in a pot of boiling water, cover, and steam for two hours. Unmold and serve hot, accompanied by custard sauce.