But, meanwhile, daily life goes on for Aubrey and his mates, the continual daily washing of decks, the exercising the great guns, the Sunday church rigged with the reading of the Articles of War, etc etc. And, of course, there are accounts of Aubrey's famous dinners for the high-ranking officers of ships under his overall command. He is a Commodore now.
And this is where I spend some time with you today, to tell you about the wonderful if unusually-named desserts served out with the after-dinner port and cognacs at the Commodore's table. These desserts are prepared by his faithful cabin servant Killick, a crusty old crank of a man, whose claim to fame is keeping the Aubrey's uniform to as perfect a condition as possible, and polishing the silver serving platters to an incredible gleam.
Not an easy task given that he is responsible for all the Captain's meals, cooking and mending and cleaning all in a very tiny space, a closet really, just off the great cabin.
The first dessert, he has often prepared (a favorite of Aubrey), is the famed, or infamous-named, Spotted Dick (or Dog). The recipe is as follows:
8 oz. flour, 1 pinch salt, 4 oz suet, 1 oz sugar, 8 oz currants or raisins, 150 ml cold water. Combine the flour, salt, sugar, suet and fruit. Mix into a dough with water. Form it into a ball, and put on a warm, damp cloth. Sprinkle with sugar. Roll up the dough and leave to expand in size a bit. Put into a pan of boiling water, cover and boil for 2 hours. Add more water if needed. Turn out onto a serving platter, and serve with custard sauce. Yumm!
The second: Plum Duff
This has a more cordial name, as it were. But, in looking at the definition, "duff" is also a slang word for buttocks. So, here goes the recipe: 2 large eggs, 1/2 c vegetable shortening, 1 c brown sugar, 2 c cooked prunes, 1 c flour, 1 tsp baking soda, 2 tbs cold milk. Beat eggs. dissolve sugar in hot, melted shortening. Add to eggs. Add cooked prunes after draining and mashing. Sift flour, and add. Dossolve soda in milk and add.Fill greased pudding mold 2/3 full, cover and steam one hour. Serve with rum sauce. Very tasty, but may add to the general size of one's buttocks!
The third: Suet Pudding
Suet, as you may not know, is fat from beef or mutton. So, don't be shy, and give it a try!
1 c brown sugar, 3/4 c ground suet, 1 egg beaten, 1/2 c milk, 2 c flour, 1 tsp sode, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp salt, 1/2 c chopped walnuts, 1 c raisins cooked, cooled, drained.Mix sugar and suet. Stir in eggs, milk. Sift dry ingredients together and add. Stir til blended. Fold in nuts and raisins. Spoon into steamer pan or pudding mold. Put wax paper loosely over mold to prevent steam collecting on pudding. Steam 3 hours, remove and serve. I can't decide which I like best, but if you were months at sea, probably eating alot of fish, or salted beef, I think any one of these desserts, or puddings as the English call most any dessert, would be a welcome ending to any meal, especially if served with the ports and cognacs, and some good music as well. Remember, Aubrey and Maturin are famous for their violin and cello offerings. Give a look below:
http://www.youtube.com/watch?v=qL9ahJBgbwI