[Magdalen] Cooking advice - steamed pudding

[Scott Knitter]

I think I've seen caster sugar at (Cost Plus) World Market, if you have
that. They have a selection of UK products. We like Hob Nobs.

On Thu, Jan 25, 2018 at 4:23 PM, Rick Mashburn <ricklmashburn at gmail.com>
wrote:

> ObAng content -- Spotted Dick!
>
> Now that I have your attention, Alex and I are in a gourmet group. Our next
> dinner is coming up soon and we're in charge of dessert this time around.
> Because this is a group of gay men, I just can't resist cooking Spotted
> Dick with Cream Anglaise.
>
> I've found several recipes online that call for English products such as
> suet and caster sugar. So far as I can tell, those aren't available in
> Texas. Martha Stewart has a good looking recipe that uses butter and
> regular sugar instead.
>
> My questions:
>
> - Will butter and sugar be acceptable substitutes? Or, are suet and caster
> sugar actually available here?
> - We will have to buy a pudding basin as we don't have anything that will
> substitute. There are ceramic and metal (plain and non-stick) versions --
> some with lids. Will the choice of vessel impact the final product?
> - Any other advice with making steamed puddings? We are practicing our
> recipe this weekend.
>
> Thanks in advance!
>
> Peace, Rick
>



-- 
Scott R. Knitter
Edgewater, Chicago, Illinois USA