WHOLE WHEAT SODA BREAD WITH RAISINS (SPOTTED DOG)
Traditional spotted dog is made with white flour and does not always include an egg. I've always preferred brown soda bread made with a mix of whole-wheat and white flour, with more whole wheat than white. For this version, rather than traditional currants or sultanas I used a delicious mix of large golden, flame and jumbo raisins. As always with soda bread, the trick to success is to handle it as little as possible.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, side dish
Time 1h
Yield 1 large loaf (about 16 slices)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. In a large bowl, mix together flours, soda, salt and brown sugar. Swish mixture around with your hands to distribute salt and soda through the bread. Add raisins and toss mixture together to coat raisins with flour.
- Beat egg and place in a measuring cup. Add buttermilk; the liquid in the cup should measure about 1 3/4 cups.
- Make a well in the middle of the flour mixture. Pour egg/buttermilk mixture into the well. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk mixture into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be sticky and ragged.
- Dust your work surface with flour, clean and dry your hands and dust with flour. Scrape out dough and very quickly and gently pat it into a 1 1/2- to 2-inch-high round and tuck the bottom edges under. (Alternatively, place in a lightly buttered 10-inch round cake pan.) Place on parchment-covered baking sheet. Moisten a knife and cut a deep cross across top of bread.
- Place in oven and immediately turn the heat down to 400 degrees. Bake 40 minutes, until the loaf is dark brown and makes a hollow sound when tapped. Remove from oven, wrap loosely in a kitchen towel (to soften the crust) and place on a rack to cool.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 168 milligrams, Sugar 7 grams, TransFat 0 grams
SPOTTED DOG IRISH BREAD
This is my family's traditional St. Patrick's Day bread. My grandmother has had this recipe for longer than I've been alive. I was SHOCKED to find out this wasn't real Irish Soda Bread, but instead more commonly known as Spotted Dog. Whatever you call it, it is unbeatable topped with a bit of butter.
Provided by Josh Lovejoy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease a 12-inch cast iron skillet.
- Sift flour, sugar, and baking powder together in a large bowl.
- Beat eggs with milk in a separate bowl.
- Stir egg mixture into flour mixture until moistened; batter will be very thick.
- Fold in raisins until thoroughly combined.
- Spread batter into prepared cast iron skillet.
- Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 43.3 g, Cholesterol 17.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 178.6 mg, Sugar 20.7 g
SPOTTED DICK
One of the most popular British puddings is spotted dick. The latter half of the phrase was a nineteenth-century British word for plain pudding; the spots are typically raisins, but we used dried currants. (The dessert also goes by spotted dog.) In this recipe, the time-honored suet (beef fat) is swapped for butter. Vanilla-specked creme anglaise is on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Set a round wire rack in bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl (or two 3-cup basins) on rack. Fill pot with enough water to come about three-quarters of the way up sides of basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
- Butter a 10-inch round of parchment paper; set aside. Whisk together flour, baking powder, and salt in a large bowl. Using a pastry blender or your fingers, cut in butter until pieces are no larger than small peas. Stir in sugar, lemon zest, and currants. Stir in lemon juice, then eggs and milk; stir until combined.
- Transfer batter to prepared basin. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in center of foil to allow room for pudding to expand. Cut a piece of kitchen twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
- Carefully lower pudding into boiling water, and cover pot. Return to a boil; reduce to a simmer, and steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 2 hours, adding boiling water occasionally to maintain level.
- Transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen; invert pudding onto a serving plate. Serve warm, with creme anglaise if desired.
SPOTTED DOG
Another English recipe which my grandmother brought from the UK. Some places it is called "Spotted Dick". A very filling pudding
Provided by Northern_Reflectionz
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, bread crumbs and sugar.
- Add suet. Mix in egg and enough milk to make a workable dough - add raisins.
- Roll dough into a thick sausage and wrap in a moist, floured cloth (I use cheesecloth)
- Tie ends securely and put into a large pot of boiling water.
- Cover.
- Steam for 2 to 2 1/2 hours. Serve with lemon sauce, or custard sauce or applesauce.
Nutrition Facts : Calories 512.7, Fat 30.1, SaturatedFat 16.1, Cholesterol 50, Sodium 225.6, Carbohydrate 53.4, Fiber 2.3, Sugar 18.7, Protein 8
SPOTTED DOG
This steamed pudding with British origins is traditionally made with suet and raisins. It has been updated to suit today's tastes by replacing the suet with butter, and the raisins with currants.
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
- Preheat oven to 350°F Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat, Add the currants and brandy and stir.
- Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden,.
- Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
- Serve the Spotted Dog warm wirh cream and the warmed syrup.
SPOTTED DOG
Provided by Marjorie Kaufman
Time 2h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a large bowl, mix the flour, sugar, salt, cinnamon and nutmeg.
- Stir in the currants, breaking them apart (the flour will coat them and keep them from clumping together). Mix in the suet.
- Add the milk and eggs, and work the mixture thoroughly with your hands.
- Scrape the batter into a greased six-cup pudding-basin. Tie a well-floured cloth over the pudding. Put the pudding in a pot of boiling water, cover, and steam for two hours. Unmold and serve hot, accompanied by custard sauce.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 20 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 120 milligrams, Sugar 19 grams, TransFat 0 grams
IRISH SWEET CAKE/SPOTTED DOG
This recipe is from the book THE COMPLETE BOOK OF IRISH COUNTRY COOKING BY DARINA ALLEN. It is a collection of traditional & wholesome Recipes from Ireland. I used this particular recipe to compliment the Braised Eye of the Round steaks that I made for dinner. This bread is known by other names depending on which region of...
Provided by Rose Mary Mogan
Categories Other Breads
Time 1h
Number Of Ingredients 7
Steps:
- 1. I wanted to make an easy bread to go with the Braised Steaks, from ingredients that I already had on hand. This recipe worked perfectly. Preheat oven to 450 degrees F.
- 2. Measure flour into a large bowl. Make a well in the middle and add salt, baking soda, sugar & 1 whole egg.
- 3. With one hand gradually begin to work flour into center from sides of bowl.
- 4. Then add buttermilk, drained raisins, and continue to add more flour into mix.
- 5. Dough should be soft and pliable but not stickey. Knead bread and shape into a 1 1/2 inch size tall ball.
- 6. Place in a greased cast iron skillet. MY CHOICE, ORIGINAL RECIPE DID NOT SAY TO GREASE SKILLET.
- 7. Cut a deep cross about 1 1/2 inch deep with a serrated knife into top of bread. I CHOSE TO SPRAY TOP WITH NON STICK COOKING SPRAY.
- 8. Bake in preheated 450 degree F oven for 15 minutes. Then Lower temperature to 400 Degrees F. and continue to bake for an additional 30 minutes, or until bread sounds hallow when tapped on bottom.
- 9. Remove from oven. I CHOSE TO BRUSH TOP OF BREAD WITH BUTTER. Used an electric knife to slice bread into thick hearty slices.
- 10. Smear butter over sliced bread while still warm if desired. MY HUSBAND LOVED THIS BREAD, said it tasted similiar to Irish soda bread. It is similiar but only made with one type of flour instead of two. NOTE: I DID COVER MY RAISINS IN WATER & HEATED THEM IN MICROWAVE FOR ABOUT 5 MINUTES, TO ADD A LITTLE MORE MOISTURE TO THE BREAD.
SPOTTED DOG
This is a basic soda bread, enriched with an egg and some extra sugar, which gives a nice crisp crust. The name is probably a riff on "spotted dick," a steamed pudding also dotted with raisins. Adapted from _Forgetten Skills of Cooking_ by Dorina Allen, reprinted at Serious Eats by Caroline Russock. http://bit.ly/ci85uu
Provided by DrGaellon
Categories Quick Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In a large bowl, sift flour, baking soda, salt and sugar. Add raisins and toss well. Form a well.
- Break an egg in a 2-cup glass measuring cup and beat lightly. Add buttermilk to bring the volume up to 1 1/2 cups. Pour into the well in the flour. Using one hand, with the fingers open and stiff, mix the flour into the liquid. The dough should be soft, but not very sticky. DO NOT overwork the dough!
- Turn dough out onto a floured surface. Wash and thoroughly dry your hands; with floured hands, knead bread two or three times to clean up any shaggy edges. Pat into a round about 2" thick. Transfer to a floured baking sheet. Cut a deep cross in the top of the round, allowing the ends of the cuts to drop into the sides of the loaf. Prick the triangles thus formed several times with the tip of the knife.
- Place loaf in oven and reduce heat to 400°F Bake 35-40 minutes, until the bottom of the loaf sounds hollow when thumped. Serve in thick slices with butter and jam, or with cheddar cheese.
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SPOTTED DOG RECIPE - TASTY EVER AFTER
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Category BreadCalories 1777 per serving
- In a large bowl, sift together 2 cups flour, 1/4 cup sugar, 1 teaspoon baking soda, and 1/2 teaspoon baking powder. Mix 3 tablespoons butter into the flour mixture with a pastry cutter or use your fingers. Add 1/2 cup dried cranberries or raisins and mix until thoroughly combined. Set aside.
- In a small bowl, combine the 3/4 cup plain yogurt and 1 egg. Add the yogurt/egg mixture to the flour mixture and GENTLY mix with your hands to form a round loaf. Add 1-2 tablespoons of milk, as needed, to moisten the dough.
- Place the round loaf on a parchment paper or silpat lined cookie sheet. Take a knife and lightly cut a 'X' on the top of loaf. Bake for 35-40 minutes, or until loaf sounds hollow when tapped on top.
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