Spotted Dick Recipe

Traditional Spotted Dick Recipe A quintessential British dessert, Spotted Dick represents everything that is delicious about traditional English cooking. Tender steamed pudding dotted with succulent currants is drizzled with a luxuriously rich and creamy vanilla custard. It’s heaven!

“Spotted what?” I hear you. That’s the most common question from the snickering lips of Americans the first time they hear the name of this legendary British dessert, Spotted Dick. I was among that giggling crowd when I first moved to England for a 7-year stint, being quite naive to British terminology beyond what I had picked up from my favorite older British sitcoms (e.g., Fawlty Towers, Black Adder, Monte Python, etc). And what’s interesting is that despite its immense popularity over the course of at least two centuries, time seems to have lost the origins of its quirky name.

Traditional Spotted Dick Pudding Recipe

Raisins and brown sugar come together in one of Britain’s most popular pudding styles. Put away the spoon, though, you’ll need a fork for this U.K. treat

Prep: 10min

Total: 1h50min

Yield: 6

Serving Size: 0 g

Nutrition Facts: calories 453 calories, Carbohydrate 55 g carbohydrates, Cholesterol 8 mg cholesterol, Fat 25 g fat, Fiber 3 g fiber, Protein 6 g protein, Saturated Fat 7 g saturated fat, servingSize 0 g, Sodium 169 mg , Sugar 25 g , Trans Fat 3 g

Ingredients:

• 1 tablespoon butter for greasing (salted or unsalted is fine)
• 1 ¾ cup all-purpose flour
• 2 ½ teaspoon baking powder
• ½ cup + 2 tablespoons vegetable shortening (or suet)
• 3 tablespoons brown sugar, lightly packed
• 1 cup currants or raisins
• zest of 1 lemon
• 2/3 cup whole milk

Instruction:

1. Prepare a large pot by placing a steam basket or other separator at the bottom. Add a few inches of water to the bottom of the pot.
2. Choose a bowl or pudding mold (something heat-safe) that can fit nicely into a pot. Be sure that the water is not touching it at all. Grease the inside of a pudding mold or bowl and set aside.
3. In a large bowl, add the flour, baking powder, and shortening. Using your fingers, rub the shortening into the flour until the mixture resembles small to medium crumbles.
4. Next, stir in the brown sugar, fruit, and lemon zest.
5. Pour in the milk and stir gently until just incorporated. Do not overmix. The batter will be thick and lumpy.
6. Dump the batter into the greased bowl. Seal off with a piece of parchment paper, then aluminum foil, ensuring to tuck the foil around the brim of the bowl or mold tightly. It should be very well sealed so no water can get inside.
7. Fold another piece of parchment lengthwise to form a long strip of paper. Place the strip of paper under the bowl and using the ends of the parchment, lift the bowl and lower the bowl into the pot. This will help ensure you can easily remove the bowl safely once the pudding is finished cooking, as the pot will be very hot.
8. Cover the pot and turn the stove to medium heat to simmer the water. Once simmered, lower if needed to maintain a simmer. Cook for about 1 hour & 40 minutes.
9. When ready, using the parchment ends, lift the bowl out of the pot. Carefully unwrap the foil and parchment top and check that the pudding is done baking by using a toothpick or knife inserted into the center. If it comes out clean, it is done.
10. Allow to cool for 15 minutes, then invert onto a large plate. Serve warm.
11. For optional custard sauce, place the egg yolks, sugar and salt in a large bowl and whisk lightly. Set aside. Heat the cream in a small pot on medium heat, stirring occasionally until fully hot (not boiling). While whisking, slowly drizzle the hot cream into the bowl with the eggs. Continue until all the cream is added. Pour the mixture back into the pot and cook on medium heat until thickened, whisking constantly. Strain the mixture to capture any small clumps that may have formed. Drizzle custard over the pudding. For thicker custard, allow to cool.

Traditional Spotted Dick (English Steamed Pudding)

This famous traditional English dessert is irresistibly delicious and is sure to win you over!

Prep: 20min

Total: 110min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 498 kcal, Carbohydrate 74 g, Protein 6 g, Fat 20 g, Saturated Fat 12 g, Cholesterol 53 mg, Sodium 282 mg, Fiber 2 g, Sugar 40 g

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 ounces shredded beef suet ((highly recommended for best results, but can substitute 10 tablespoons chilled butter, diced))
• 2/3 cup caster sugar or regular granulated sugar (, see NOTE)
• 1 cup dried currants
• 3/4 cup milk
• 2 teaspoons quality vanilla extract
• Zest of one large lemon
• English Custard Sauce for serving ((click link for recipe))

Instruction:

1. Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stock pot to prevent the pudding mold from touching the bottom of the pot. Add water and bring to a boil. Generously grease a 1.6 liter pudding mold..
2. Place the flour, sugar, baking powder, salt and suet (or butter) in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl.
3. Add the milk, lemon zest, vanilla extract and currants and stir until combined. Scoop the batter into the prepared pudding mold and secure it tightly with the lid.
4. Lower the pudding mold into the boiling water so that the water comes up to the halfway point of the pudding mold. Reduce the heat to a simmer and simmer undisturbed for 90 minutes (3-4 hours if using suet as it has a very high melting point and needs that amount of time to melt and create the “pockets” throughout the pudding that yields the characteristic light/spongy texture associated with suet-based puddings). You’ll likely need to weight the pudding mold down with something heavy to keep it from bobbing up and down in the water. I use a plate and then put something heavy on top of it, like another bowl. Check the water level periodically and add more water as needed to keep it at the halfway point of the pudding tin.
5. Remove the pudding mold from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Slice into wedges and serve warm with English Custard Sauce.
6. See NOTE about reheating.

How To Make Spotted Dick Recipe | Sorted Food

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