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when i was in euorpe w eeks ago i had this but i am looking for a recipie for it.

since i have been home i have been craving for this recipie, and i am not tring to be a pervert but this is what the name of it, i even made sure witch i know my sister is right cause she is from the country and it was her wedding that had this, get ready mommies but its called short dick, i really not tring to be gross oe sick in anyway.. but yes it is called short dick and it has a creamy glaze almost lil a cream puff but the creamy part is out side not inside...

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Asked by Anonymous at 8:43 PM on Nov. 10, 2008 in Food & Drink

Answers (6)
  • I tried to look it up for you but found nothing but porn LOL

    what country was it? Is it a desert? Do you know the foreign name instead of the translation?

    The name is rather amusing though :)

    Answer by Anonymous at 9:17 PM on Nov. 10, 2008

  • well we had it in paris, and that was the name in the menu and yeah its a desert, i tried to look it up and i ended up with darn porn too, i guess maybe i should have my sister travel over to that place and try to get some for me i wanted to use it for a thanksgiving desert and i didn't really know how i was going to say the name in here and i also thought i would get some kind of naughty l;etter from the watchers on here ..

    Answer by Anonymous at 9:29 PM on Nov. 10, 2008

  • Was it "Spotted Dick?"

    Answer by hannah_belle at 10:18 PM on Nov. 10, 2008

  • I'm pretty sure you're looking for Spotted Dick, which is a type of English style pudding (as in not the soft custard we think of pudding here), slathered in a custard sauce. It's dried fruits in a suet based pastry dough, usually steamed, and covered in custard. Since suet isn't as easy to come by hear, you'll likely need to find a recipe with butter in it's place. I will post one of each. The custard is a standard custard sauce, which is easy to make, easy to find recipes for.


    Answer by jespeach at 4:11 AM on Nov. 11, 2008

  • 8 oz flour, self-rising
    1 pinch salt
    4 oz grated, chilled butter
    2 oz sugar
    6 oz golden raisins or currants
    6 tbsp milk
    zest of a lemon

    Have ready a sheet of foil or a double thickness of grease-proof paper brushed with melted butter.

    Make the pudding crust: Sieve the flour and the salt.

    Rub in the butter. Add the sugar, zest and sultanas.

    Mix in the milk to make a soft dough.

    Turn out onto a floured board and form into a roll.

    Wrap loosely but securely in the greaseproof paper or foil.

    Tie or seal the ends.

    Place in the steamer and cover tightly.

    Steam for 1 1/2 to 2 hours. Serve with hot custard sauce or sprinkle with castor sugar.

    Answer by jespeach at 4:11 AM on Nov. 11, 2008

  • And authentic:
    4 oz. self-raising flour
    pinch salt
    4 oz. (or 2 level teacups) fresh white breadcrumbs
    4 oz. shredded beef suet
    2 oz. castor sugar
    3 oz. cleaned currants
    finely grated rind of 1 lemon
    milk to mix.
    Sift together the flour and salt into a mixing basin. Add the breadcrumbs, suet, sugar, currants, and lemon rind and mix well. Stir in enough milk to mix to a soft dropping consistency, then spoon into a well-buttered 1 ½ pint pudding basin. Cover with buttered double-thickness greaseproof paper – buttered side inwards, and with a pleat to allow pudding to rise and tie securely. Steam gently for 2 ½ hours.

    Answer by jespeach at 4:11 AM on Nov. 11, 2008

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