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Number of posts : 2606
Age : 50
Registration date : 2008-09-25

PostSubject: DUTCH VERSION OF SPOTTED BROEDER   November 23rd 2010, 11:29 am

It is similar to the English pudding 'Spotted Dick'.
Come to think of it, with this new baking tin, I can now make SD too!

I never made a ' broeder' before, nor have I ever heard any of my friends make it. I think it's too oldfashioned. I only remember it from when I grew up. So it's been well over 20 years since I'd eaten it.

Thought it would make a nice breakfast for a Sunday morning. And it was...delicious

For recipe:

- 500 gr. flour
- a packet of powdered yeast (enough for the amount of flour)
- milk
- 1 egg
- raisins and current, soaked in liqueur if desired
- salt
- cinnamon

Use the food processor, it's easiest.
Wash currants and raisins, soak in liqueur if desired for about 15-30 mins.
Mix flour and yeast and salt (or do the usual with lukewarm milk and real yeast if you prefer).

Add milk until a thick and just pourable consistency.
Add egg.
Add the fruit.

Butter the baking tin and its lid thoroughly and sprinkle liberally with cinnamon.

Put batter in tin, cover, put in a pan with boiling water and boil for 2 1/2 to 3 hours, top up water if necessary.

Melt the butter gently, add syrup and the left over liqueur, mix into a smooth mixture.

Check if the pudding is done (stick a knitting needle in, if it comes out clean, it's done).

Turn pudding onto a plate, slice and pour sauce over. Eat hot!
Be prepared to feel quite filled after two slices!
If the pudding is cold, just heat up a slice or two in the microwave.

A hungry stomach seldoms scorns plain food.
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