Stevens Point, WI
Give your dessert a clever name – and tell us about your recipe.
Wisconsin Spotted Dick – I've had a can of Spotted Dick displayed in my kitchen as a novelty for more than a decade, but never made one. I always had the impression it would be difficult, but found it quite easy. Because I didn't have a proper mold, I found one at a local antique shop. I used a traditional recipe I found online (using butter instead of suet) and steamed it in my largest kettle. The mold fit perfectly, sitting on top of three canning lids so as not to scorch the bottom.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
I followed the recipe exactly, having never made one before. I was pleasantly surprised it turned out well.
How did you add a Wisconsin twist to your flavors or decoration?
I used dried cranberries instead of currants, as well as Wisconsin milk, butter, eggs and cream in the pudding and Creme Anglaise.
How did you do?