Celebrating Heritage British Food & Cooking
Spotted dick is one of those cleverly disguised British recipes where the name bears no relation whatsoever to the food created. Another one is Toad in the Hole.
The name suggests a medical condition but is in fact a steamed suet sponge pudding speckled with currants.
It is not mandatory but spotted dick should be served with lashings of hot custard.
Spotted Dick and Custard
Steamed suet sponge pudding speckled with currants.
Ingredients
For the spotted dick
- 300 g plain flour
- 10 g baking powder
- 150 g shredded suet
- 75 g caster sugar
- 110 g currants
- 1 lemon zest only
- 200 ml milk
- butter for greasing
For the custard
- 200 ml milk
- 200 ml double cream
- 6 free-range egg yolks
- 75 g caster sugar
Conversions
Instructions
For the Spotted Dick
- Place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine.
- Add the milk and stir to make a soft dough.
- Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper.
- Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel.
- Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water.
- Cover with the lid, bring to a boil and simmer for one 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 the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened.
- To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once.
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