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Nostalgia Foods |
14 Nov 2006 |
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Custard, beetroot, baked beans, Brussells sprouts – you either love them or hate them.Ìý As we begin our series on nostalgia foods, we’ll be looking at what makes us like or dislike particular foods.Ìý How much do our childhood experiences influence our taste preferences; why are our memories so often linked with food; and, can we ever overcome deep-rooted food aversions?
Jenni will be discussing this with food writer Linda Collister and Martin Conway, professor of cognitive psychology at Leeds University. |
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Spotted Dick |
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The 1961 edition of Mrs Beeton says that you can use either beef or mutton suet in pudding but that beef is better.ÌýPre-shredded animal or vegetable suet is available in packets in shops. However, if you’re feeling a yearn to be especially authentic, then ask your butcher for the suet.ÌýTo prepare it for cooking you’ll need to remove the skin and fibrous tissue. Sprinkle it liberally with some flour and then shred or cut it into flakes before chopping it finely.ÌýMore flour comes in handy if the suet gets sticky and starts sticking to the knife.
Ingredients:
170 g currants
340 g plain flour
2 rounded tsp baking-powder
1/4 tsp salt
140 g finely chopped suet
a dribble of milk to mixÌýÌý
Method:
Sift together the flour, baking-powder and salt.ÌýMix in the currants and the suet and then add enough milk to make a soft, but firm dough. If you slip with the milk and the mixture feels too sticky, use a bit more flour to get the consistency right. Form the dough into a roll and place it in a well-floured pudding cloth or a large piece of baking parchment.ÌýRoll it up loosely and tie it firmly at both ends so it looks a little like a Christmas cracker.ÌýÌý
You can either steam the pudding over a pot of boiling water for about 2 1/2 hours or you can drop it into the pot of boiling water and simmer it for 2-2 1/2 hours.ÌýIf you’re going to do the latter, I’ve been advised that using the pudding cloth (or a clean tea towel) instead of the baking parchment gives a much better result.ÌýÌý Serve hot with lots of custard. Perhaps wise to also wait a couple of hours before going swimming or indulging in any other strenuous exercise. A nap might be a good idea. |
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