Spiff Pudding – you occasionally come across this in old regional recipe books. But why ‘Spiff’? One definition of Spiff is as a verb: to ‘make someone or something attractive, smart, or stylish’, e.g. to get spiffed out. Maybe that’s what this recipe is all about – turning a bunch of plain ingredients into something worth eating, particularly if made in a mould (as illustrated here) and served with custard, chocolate sauce, or light cream.
Ingredients
- 6 oz (170 g) plain flour
- 3 oz (85 g) sugar
- 1/2 (half) teaspoon of bicarbonate of soda
- 1 cup boiled milk (around 5 fl oz/quarter pint)
- 4 oz (113 g) suet
- 3 oz (85 g) currants
- 1/2 (half) teaspoon baking powder
Method
- Mix all the ingredients together
- Place in a greased pudding mould or basin, cover and tie foil or grease-proof paper around the top of the basin.
- Steam it for 90 minutes.
Source: Favourite Recipes of Members of the Silsden British Legion (Women’s Section), 1951.
