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Food Experiment Help?

Courtesy of Little Sister Pony, I am the proud owner of a Heinz brand Spotted Dick In A Can. I have to say, it isn't quite what I thought it would be -- I always kind of thought that spotted dick was a sheet o' lard rolled up with currants, but the can promises a (vegetarian!) spongy sort of pudding. Apparently, you're supposed to steam it in the can by boiling the whole can for half an hour, and then opening it Very Carefully. Presumably while being secretly filmed for the British version of Candid Camera or something.

Anyway, my British friends tell me that you're supposed to eat the spotted dick with custard. Being a big fan of following the directions for the first time making something foreign, I took myself down to Treasure Island ("America's Most European Supermarket") and bought a can of Ambrosia brand Devon custard. I'm all set to prepare and sample this taste treat, but I've got a question first, for any British-ish f-listers who might be reading along, quivering with silent laughter:

After I've spooned custard over dick, what do I do with the rest of the custard? I mean, it's a standard 15-oz. can, and I can't imagine that I'll need the whole thing for just one can of spotted dick. Does it go over other foods? Can it be eaten alone? I'm not even sure what consistency of dairyliciousness is going to come out of that can, to be honest. Probably something thicker than heavy cream, but not as solid as flan, but that leaves a wide range in between . . .

Help me, f-list! You're my only hope!


( 14 comments — Leave a comment )
Feb. 1st, 2012 09:08 am (UTC)
Custard can be eaten with many desserts, particularly sponge-based ones like the spotted dick; but my favourite is bananas and custard. Simply slice a banana, and pour warm custard over. Mmmm ...

I had no idea you could get Ambrosia Devon custard in the US! Enjoy the spotted dick (what my husband, in his youth, called 'dead man's leg with scabs on'). I hope that doesn't put you off!
Feb. 1st, 2012 12:34 pm (UTC)
So it can go over fruit, that's good to know. Probably not a banana, since I don't really like bananas, but maybe a papaya or something. Thanks!

I had no idea you could get Ambrosia Devon custard in the US!

Probably not in the smaller towns, but in a big city like Chicago, New York, or Boston? You can get pretty much anything if you know where to look. Pretty much. There are some things I haven't managed to find, but, yeah, they had a few cans of the custard.
Feb. 1st, 2012 12:23 pm (UTC)
I'll be waiting for a report on the culinary delight!
Feb. 1st, 2012 12:35 pm (UTC)
I'll let you know!
Feb. 1st, 2012 05:33 pm (UTC)
Apple pie!
Feb. 1st, 2012 06:13 pm (UTC)
Mmmm, what a good excuse to make an apple pie?

Is that what gets put on apple pies in Ireland? New Englanders tend to serve apple pie with a nice sharp Cheddar, which I've done in the past.
Feb. 1st, 2012 06:17 pm (UTC)

I only said pie for your benefit. It's apple tart here. And yes, cream or warm custard over hot apple tart. Hot any kind of tart, actually. I just love apple. Or rhubarb.

You can eat custard on its own too.
Feb. 1st, 2012 06:24 pm (UTC)
One crust or two? I'd say "tart" for a single-crust deal, but if it's apples and two crusts, then "pie" all the way.

And, yes, a couple of slices of sharp, salty Cheddar tends to cut the sweetness of the pie a bit. (Not that my apple pies are overly sweet to begin with, what with the Granny Smith apples and the splash of rum in the filling.)
Feb. 2nd, 2012 09:15 pm (UTC)

Rum, eh? I'll look you up the next time I'm over that way.
Feb. 3rd, 2012 04:52 am (UTC)
Rum and cheese. You come visit me again, and I will make you an awesome apple pie.
Feb. 1st, 2012 06:03 pm (UTC)
my first thought was to spoon it into a puff pastry shell, but what do i know?
Feb. 1st, 2012 06:14 pm (UTC)
That could work. Nice and easy, too, if I just get frozen puff pastry shells. I guess I'll have to see what the consistency in the can turns out to be.
Feb. 2nd, 2012 06:09 am (UTC)
Mmmmmmmmmmmmm, pudding. I brought back a can of Heinz toffee pudding from Scotland. Didn't think to go looking for cream to have with it. We don't have Treasure Island here, but there is a British food store.

Custard and apples (or custard and pears) sounds good to me, but then so does the custard in a little pastry shell (with chocolate drizzled over).
Feb. 3rd, 2012 04:51 am (UTC)
Mmm, pears. Poached in red wine with custard. That sounds awesome.
( 14 comments — Leave a comment )


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