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
Spotted Dick
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
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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