I got Dick, babies.
Having failed to find any of the suet necessary to make the British dessert Spotted Dick, I settled for a surrogate. The third butcher I talked to told me that he had beef tallow for sale that he usually uses to make black pudding. I bought half a kilogram of the waxy yellow stuff and took it home triumphantly. Self-raising flour is unknown in Sweden, but Google made it easy to find the proportions of flour, baking soda and salt. Mixing the dough was also easy, and I have some experience with steaming Chinese dishes, so I took Dick through that unscathed.
The pudding grew to alarming proportions as the baking soda did its thing. Twice during two hours of steaming I had to fill more hot water into the pan. I also made custard. When the pudding was done, I found it crumbly yet greasy and quite heavy. The colour is a warm light brown with raisins forming dark spots. The aroma is lemony sweet with a hint of savour from the beef tallow. A lovely dessert and enormously filling, sits like a bowling ball in your belly. You really don’t need dinner before eating stuff like this. (My wife, though, believes that the mouthful she tried was probably the nastiest thing she’s ever eaten.)
I only used about a third of the tallow, so there is likely to be more Victorian pudding experimentation here in weeks to come.
Hmm… Wonder how many experience points you get for making Spotted Dick. It takes skill to pull one’s pudding like that. I mean, pull it out of the steamer.