Give your dessert a clever name – and tell us about your recipe.
Traditional Spotted Dick with Creme Anglaise (English Steamed Currant Pudiing with Vanilla Custard). The recipe called for suet; however, I used organic Wisconsin butter.
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!
This is the first time I have ever made a steamed pudding recipe or used a steamed pudding mold.
How did you add a Wisconsin twist to your flavors or decoration?
I used Wisconsin dairy ingredients.
How did you do?