Spotted Dog
Created | Updated Sep 2, 2006
Okay, let’s have a look at the spotted dog thingie. Some things may be a bit tricky, as I don’t really know the local ideas of cookies or condensed milk or marmalade. But I try to illustrate it.
So, the main ingredient is cookies. Usually I have about 800-900gr cookies. Dry, solid, not too fatty. Here they usually look like this: http://www.kalev.ee/public/tootepildid/kypsised.jpg
Marmalade (jelly candy?) is very important as well, 200-300gr of it or more. And it looks like this: http://mraka.neoon.com/pildid/var/IMG_0983.jpg Sour marmalade is better than sweet but sweet will do as well.
Butter, they say real butter from at least 70% fat is better, I don’t know about that. But it takes at least 200gr of it.
Condensed milk is what is unknown in some places, well, you can use plain milk or cream as well. 200gr of it. But condensed milk has to be without sugar, otherwise you’ll fail.
You can’t do a good thing without <choc>. Spotted dog takes about 200gr of <choc> and I prefer to use mostly dark variety nad a bit of white just for the looks.
Cocoa is very important as well. The amount varies but I suggest to use more of it if the other ingredients are sweeter. Cookies are usually very sweet anyway. And of course it has to be this bitter powder used for cooking, not the sweet drinking stuff. The amount? Well, about 100gr, I’d say. Or more.
And then there is rum. I prefer dark rum, 60%. Like some 2-6cl. If you are really willing to share your spotted dog with children then you may decide to skip the rum (if you are really conservative) or use a bit less. I personally don’t save on rum, noone can eat that much of the dog anyway, not even kids.
Those were the musts. You may want to add almonds, nuts, raisins, jellied fruits, whatever you think fits is.
Now to the process.
First thing is to crush the cookies. I would not suggest the food processor, it makes it too even. I crush those with fingers (of my kids) or with wooden potato smasher (well, an empty bottle can do the trick as well). The result should not be too even, it should have small bits and pieces of cookies in it, but part of it should be quite sandy.
The butter has to be melt. If you use plain milk then it would make sense to melt the butter in the milk, I prefer condensed milk and butter separately. Marmalade thingies should be cut into pieces and <choc> as well. In size of 5 eurocents or so if memory serves me (about the coins <laugh>).
Now all you have to do is to get all the stuff into a bowl and mix it. I have tried tis and that way of making spotted dog and I have to say that the more handw*rk you use the better the result is. In general it’s mixing dry things first, then adding butter, milk and rum the last. Cocoa is either in milk or goes dry with cookies. I use it dry.
The thing must be soft and sticky and it should not fall into pieces. If it’s too dry, add something like milk or rum or even butter. Now you have to either roll it in the baking paper, foil or just plastic bag, shape it as a sausage (this amount should give you 2-3 “sausages”) and put it into fridge for at least 12 hours. The more the better. I think it’s the best after two days. <ok>
Spotted dog has to be eaten cold, don’t take it out from the fridge like 1-2 hours before serving. You may eat it with whipped cream or ice cream but I personally prefer it just aside a nice cup of <coffee>. <drool>
I hope I didn’t forget anything and I am happy to give further explanations, if needed. And never mind the typos. <silly>
So, the main ingredient is cookies. Usually I have about 800-900gr cookies. Dry, solid, not too fatty. Here they usually look like this: http://www.kalev.ee/public/tootepildid/kypsised.jpg
Marmalade (jelly candy?) is very important as well, 200-300gr of it or more. And it looks like this: http://mraka.neoon.com/pildid/var/IMG_0983.jpg Sour marmalade is better than sweet but sweet will do as well.
Butter, they say real butter from at least 70% fat is better, I don’t know about that. But it takes at least 200gr of it.
Condensed milk is what is unknown in some places, well, you can use plain milk or cream as well. 200gr of it. But condensed milk has to be without sugar, otherwise you’ll fail.
You can’t do a good thing without <choc>. Spotted dog takes about 200gr of <choc> and I prefer to use mostly dark variety nad a bit of white just for the looks.
Cocoa is very important as well. The amount varies but I suggest to use more of it if the other ingredients are sweeter. Cookies are usually very sweet anyway. And of course it has to be this bitter powder used for cooking, not the sweet drinking stuff. The amount? Well, about 100gr, I’d say. Or more.
And then there is rum. I prefer dark rum, 60%. Like some 2-6cl. If you are really willing to share your spotted dog with children then you may decide to skip the rum (if you are really conservative) or use a bit less. I personally don’t save on rum, noone can eat that much of the dog anyway, not even kids.
Those were the musts. You may want to add almonds, nuts, raisins, jellied fruits, whatever you think fits is.
Now to the process.
First thing is to crush the cookies. I would not suggest the food processor, it makes it too even. I crush those with fingers (of my kids) or with wooden potato smasher (well, an empty bottle can do the trick as well). The result should not be too even, it should have small bits and pieces of cookies in it, but part of it should be quite sandy.
The butter has to be melt. If you use plain milk then it would make sense to melt the butter in the milk, I prefer condensed milk and butter separately. Marmalade thingies should be cut into pieces and <choc> as well. In size of 5 eurocents or so if memory serves me (about the coins <laugh>).
Now all you have to do is to get all the stuff into a bowl and mix it. I have tried tis and that way of making spotted dog and I have to say that the more handw*rk you use the better the result is. In general it’s mixing dry things first, then adding butter, milk and rum the last. Cocoa is either in milk or goes dry with cookies. I use it dry.
The thing must be soft and sticky and it should not fall into pieces. If it’s too dry, add something like milk or rum or even butter. Now you have to either roll it in the baking paper, foil or just plastic bag, shape it as a sausage (this amount should give you 2-3 “sausages”) and put it into fridge for at least 12 hours. The more the better. I think it’s the best after two days. <ok>
Spotted dog has to be eaten cold, don’t take it out from the fridge like 1-2 hours before serving. You may eat it with whipped cream or ice cream but I personally prefer it just aside a nice cup of <coffee>. <drool>
I hope I didn’t forget anything and I am happy to give further explanations, if needed. And never mind the typos. <silly>
