Dinah BucholzHermione refuses to eat after discovering that enslaved house-elves cooked her food. Ron has no such qualms and naughtily tries to tempt her with spotted dick (see Harry Potter and the Goblet of Fire, Chapter 12).
- 2 cups all-purpose flour
- 2 cups bread crumbs
- 1 cup sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon ground
- 1/2 tsp. nutmeg ground
- 1/4 tsp. clove ground
- 2 sticks butter cubed, cold
- 1/2 cup golden raisins
- 1 cup currants
- 3/4 cup milk whole
- Place a rack or overturned shallow bowl in a large pot and fill with water. Bring to simmer.
- Grease a 2-quart heat-proof dish. It needs to have a tight-fitting lid. Set aside. (Pyrex will work well.)
- Whisk together the flour, bread crumbs, sugar, baking powder, salt, and spices in a large mixing bowl.
- Rub in the cold butter until mixture resembles coarse meal (with some larger pieces of butter remaining).
- Toss in raisins and currants.
- Pour in milk and fold together until mixture is uniformly moistened. Turn out the mixture into the greased dish and press down the top with a spatula.
- Cover the dish with lid, making sure it is tightly sealed. Place it in the pot; the water should come halfway up the sides of the dish. Steam for 3 hours. Add water to replenish as necessary.
- Remove pudding from pot. Remove the lid carefully, and invert pudding onto a plate. Serve warm with warm custard as desired.
- To make fresh bread crumbs, process 6 to 8 slices of fresh bread in a food processor or blender. There is no need to remove the crusts.
- Dried cranberries can be used in place of currants, if desired.
- If you don't have a container with a lid that will work, wrap your dish in plastic wrap tightly, then again in aluminum foil.