Ah, spotted dick - the subject of so many schoolyard sniggers! It fair brings a tear of nostalgia to my eye......it's a kind of stodgy pudding, made from suet or sponge with sultanas or, as in the case of my school dinners, dates (bleuch! :sick:) It's usually served with custard. It's a prime example of a traditional English pudding.

Oooo! That sounds tasty :sick: , Stevie. While I can't think of anything we have that compares, we do have something that causes similar schoolyard or other sniggers. We have an intersection that tourists come to photograph. One street is Kitchen-Dick and the other is Woodcock. My sister nearly bought property there. We decided whoever bought it should plant some Red Hot Pokers in the yard.

:rotf: Gaff!!! Stevie - ok now next question (am I showing how truly ignorant I am or what?!): what are suet and sultanas?? And I agree with Gaff, it sounds...um..rather...um...tasty/interesting??? :unsure: Your idea of "pudding" is sooooo very different than Americans' idea too. :happy

Well, 'pudding' is what you have after 'dinner' (ie; the second course, as in "You're getting no pudding if you don't eat up all your dinner!" A blessing in the case of spotted dick, I used to think :wink: ) Now what can I say about suet? Um........strictly speaking, it's the layer of fat around an animal's (usually a cow) organs. Yes, gross, I know. It's comes either in big lumps like a very heavy lard, or it can be shredded. It's used instead of butter or oil to make either sweet or savoury puddings. (Savoury puddings would be a first course - confused?) One local speciality is Leeky Pudding which consists of a solid steamed suet top over boiled mince and leeks (big onions). Leeks are not just prized in Wales. Leek growing competitions are taken very seriously here in Geordieland, involving much rivalry and sabotage! There is now a vegetable 'suet' for those who care about their chloresterol. But you can't beat a dumpling made from the real stuff...... Sultanas are like raisins but they come from currants instaed of grapes.

I generally like pudding, though ours are more usually sweet. That suet thing sounds very unappealing. I suppose it was a cheap source of dense calories for people who did physical labor. And any form of fat tends to enhance the flavor of things, but I get turned off by lard, too. I guess I'm a give me my transfats any day of the week kind of gal. :roll: Ok. Just kidding, I'm trying to avoid them, too.

My mother in law can take suet and make the ligh-*test*-('"), fluffiest dumplings around - it's a gift (which I definitly don't have!). I think you're right about the worker element, GG - and mince and dumplings are a mood-lifter on a cold, rainy day!

Wow. It's just so bizarre when you think about it huh Stevie?? I mean, technically speaking this country (America) was found by people who came from yours, correct? So obviously British, Irish and Scottish foods all came here early on. And yet now we've Americanized it all so much that what we think of as puddings and pies and biscuits are completely different than what you guys make. And suet - well let's say that I don't eat the fat of any animal. In fact, I won't eat the skins of any animal or will I eat anything off a bone. :sick: I mean seriously just think about it. But suet sounds just really unappealing. I'm with Gaff, I don't do lard and give me my trans fats anyday!!!! Oh wait, our government won't allow us to choose such indulgences. :roll: :roll: :roll: Anyway...............the sultanas don't sound so bad. I've never had dates or currents though so I don't know. If it's anything like raisins or cranberries then I'd probably like it.

Sultanas are just like small raisins, Gnat - I think you'd like them. Hey we had mince and dumplings for dinner today........ :roll: I'm guessing that national dishes arose from what was available locally at the time - hence Welsh miners and their Cheddar, for instance. But the US is such a mixture of ex-nationalities, I think your fare must be a mixture also?

Yes, and then each region of the country added its own little touches and enhancements over time to make the dishes we have in each part of the country today,don't you think? It's all so interesting.

Stevie and Matie - it's true. There have been so many people from so many ethnic backgrounds and various countries with their recipes and traditions that have come through here and left their mark - foodwise. It's part of the reason I love watching Food Network because you can see all of that on display with each chef's show. And not only are there regional fares but local city fares as well. Like Boston claims their version of chowder which is very different than maybe a West Coast clam chowder. We here in the midwest have access to large amounts of dairy and corn. And for awhile here in Chicago when the Stock Yards were still in business - a LOT of meat, both beef and pork. It's why they say Chicago's got some of the best steakhouses, partly because of that tradition going back for more than a century and partly in the way our steakhouses cook and marinate the meats. But of course then you go south into Texas and beef is KING there. And fairly cheap since they have such large supplies of it. I watched a show on Food Network not too long ago talking about the history of where some of America's most famous and favorite foods came from. Stuff like hamburgers, pizza, hot dogs, french fries, etc. Of course pretty much all of that was born in other countries. But we have a saying here that goes "As American as apple pie". Which when you consider the history of this country rings true although they said that apple pie originated in England. But there are very few foods that were actually born here in the States. And I think it's awesome!

I must say that today I had the best cheeseburger I've ever had - better than In And Out or a Carl's Jr. Angus Burger, even my beloved A's in Dana Point. It was at a place called Bridge's. Very hard to get to because it is between two bridges that are being repaired, but the roundabout trip was worth it. I think he handmakes his patties just like at home and charbroils them. Just mouthwatering.

Sounds awfully tasty(and it's getting close to suppertime,too!!)

Oh yeah! We both said we'd have to go back again.