This is a proper "blokes" pudding — loads of custard, a little warmed syrup over the top and even some cream. Superb!
Ingredients
- 4 ounces (115 grams) suet
- 4 1/2 ounces (120 grams) dried apricots, chopped
- 8 ounces (240 grams) raisins or sultanas
- 1 orange, zested
- 4 1/2 ounces (120 grams) plain flour
- 4 1/2 ounces (120 grams) sugar
- 4 1/2 ounces (120 grams) bread crumbs
- 2 tablespoons grated ginger (or to taste)
- Pinch grated nutmeg
- Pinch salt
- 1 egg, beaten
- 1 pint (140 milliliters) milk
Directions
Grease a 3-pint (1 liter) pudding basin. Mix all the ingredients together, except the egg and milk. Add the beaten egg and milk and mix well. (I do this in a mixer but you can do it by hand, no problem.)
Put the mixture in the basin, cover with tin foil or a cloth, and put the basin in a pan with water half-way up the sides of the basin. Bring the water to a boil, put on a tight-fitting lid, and simmer for 3 hours, remembering to top up with (add more) boiling water now and then.
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By Chef Udo
Angus Young'...
on November 09, 2011
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Actually every single one of these ingredients are available to order on Amazon. Including the suet and the pudding basin and fresh nutmeg and also the golden syrup and birds custard powder that he uses to top off the pudding with! Can't wait to make it. Just watched the episode of him making this for his American friends on Netflix.
By twd1023
on June 28, 2011
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I LOVE THAT THE NAME OF THE DISH... MY MOMS SPOTTED D I C K....
By lynda_coles_3378153
Falcon, CO
on July 24, 2005
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Jamie Oliver is one of my favourite chefs, and being a Brit myself, I am familiar with most of the ingredients he uses - but I've noticed that there is some confusion about ingredients from American friends of mine - some of them are unfamiliar or difficult to get hold of for most Americans (i.e. the suet used in this recipe - which is available in England in packets, and in many different versions including beef, vegetarian and low-fat vegetarian alternatives. Here in the US, you would have to get raw suet from the butcher and grate it up yourself - Yuk!. In addition, this recipe states that 1 pint of milk is equivalent to 140mL, which it is not - in fact, it's not even close! I suspect that this is why there are no other reviews for this recipe and would suggest that Food Network should list alternative ingredients so that these recipes can actually be tried and enjoyed by their American viewers.
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