Spotted Dick

The Staff Canteen

The Staff Canteen

Standard Supplier 27th November 2019

Spotted Dick

90 min

The original spotted dick as invented at Sweetings in 1889.

This recipe is extracted from Signature Dishes that Matter, A celebration of the iconic restaurant dishes that defined the course of culinary history.

Follow this link for a chance to win a copy: www.thestaffcanteen.com/Editorials-and-Advertorials/win-a-signed-copy-of-signature-dishes-that-matter#/

Ingredients

Spotted dick

  • 600 g (1 lb 5 oz) plain (all-purpose) flour 20 g (4 teaspoons) baking powder 300 g (11 oz) shredded suet 150 g (5 oz) caster (superfine) sugar 350 g (12 oz) currants 2 lemons, zest only 600 ml (1 pint) milk

Custard

  • 400 ml (14 fl oz) milk 400 ml (14 fl oz) double (heavy) cream 12 free-range egg yolks 150 g (5 oz) caster (superfine) sugar

Method

Spotted dick

Sift the flour and baking powder into a large bowl; add the suet, caster (superfine) sugar, currants and lemon zest. Mix to combine.
Add the milk and mix to a soft dough.
Pipe the mix into small basins and place a small circle of greaseproof (wax) paper on top before closing with a lid.
Place in a steamer and steam for approximately an hour.

For the custard

Place the milk and cream into a saucepan and bring to a simmer.
Place the egg yolks and sugar into
a bowl and whisk together until light and frothy.
Pour on the hot milk and stir well. Pour the mix back into the pan and cook over a low heat until just thickened, stirring constantly with a wooden spoon.
Serve with the puddings.

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