Spotty Dog

This is Grandma Davis’ recipe for Spotty Dog, an old English/Welsh dessert.  This is massive in calories, so tread lightly.  I used to love this as a youth, but haven’t had it in decades.  I’m not sure I’d still like it.

I believe that the actual name for this dish is Spotted Dick, but knowing my mom (Betty Heiser Davis) and her mom (Harriett French Heiser) they changed the name to Spotty Dog to avoid any joking around.

By the way – you can buy canned Spotted Dick if you want to try this before making it.  I’m sure a sauce recipe can also be found online.

Spotty Dog
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Spotty Dog
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together and form into a loaf shape. Roll (wrap) tightly in a clean white cloth. (Grandma sometimes would use a clean old man's hanky). Fasten in with large safety pins (including the ends).
  2. Place on rack in large dutch oven (or large oven roasting pan). Cover with boiling water and cook for 3 hours. (Try to turn it over after 2 hours).
  3. Let cool a while before removing the pins and wrapping.
  4. Serve topped lightly with sugar. Grandma sometimes made a lemon sauce to go on top but I don't have this recipe.
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Custard

This is the custard recipe Grandma Davis used.  It is awesome!  She used it for cream puff and eclair filling.

Custard
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Servings
2 cups
Servings
2 cups
Custard
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Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. Melt butter
  2. Blend in Cream Corn Starch, sugar and salt.
  3. Gradually add milk.
  4. Heat to boiling over direct heat stirring constantly.
  5. Stir into slightly beaten egg yolks. Return to heat and cook for 2 minutes stirring constantly.
  6. Add vanilla.
  7. Cool thoroughly.
  8. Serve plain or with cream or as a filling for cream puffs or Boston creme pie.
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Rice Pudding

Rice Pudding
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Rice Pudding
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Instructions
  1. Cook 1/2 cup rice in boiling water for 10 minutes. Drain
  2. While the rice cooks, heat 2 3/4 cup milk to boiling point stirring constantly. Add hot rice to milk and cook approximately 30 minutes. Add dash of salt and 1 tbsp butter.
  3. Beat 1 egg until fluffy (temper egg by adding a few tbsp of hot milk to the egg so it doesn't scramble when you add it to the pot. Add to hot milk/rice mixture with a dash of cinnamon and 1 tsp vanilla.
  4. Pour into bowl and sprinkle with cinnamon and nutmeg. Chill.
Recipe Notes

This recipe was originally from Nana Phillips and was provided by Jeri Phillips.

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