SPOTTED DICK RECIPE BY TASTY
Don't judge dessert by its name! Spotted Dick is a traditional British dessert that will make you feel like royalty. The original recipe calls for suet, but we use butter for a modern twist.
Provided by Marissa Buie
Categories Desserts
Time 2h23m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Place a steamer rack inside a large stock pot. Add enough water so that when placed on the steamer rack, the pudding mold will be about ¾ of the way submerged. Cover the pot and bring the water to a boil.
- Grease the pudding mold well with the softened butter. Add 2 tablespoons of flour and turn the mold to coat evenly. Cut out a 6-inch (12 cm) round of parchment paper and grease with butter.
- Grate the frozen butter on the large holes of a box grater into a large bowl.
- Add the remaining 3¾ cups (465 G) flour, the salt, and baking powder. Mix with a fork until evenly distributed.
- Add the sugar, raisins, currants, and lemon zest. Stir to combine.
- Add the milk and eggs. Stir with a rubber spatula until the batter comes together and there are no dry spots remaining, being careful not to overmix.
- Transfer to the batter to the prepared pudding mold and smooth the top. Place the parchment round over the batter, greased side down. Secure the lid to the mold.
- Carefully lower the pudding mold into the steam bath. Reduce the heat to medium-low. Cover the pot and steam for 80-90 minutes, until the internal temperature of the pudding is at least 180°F (80°C). Add more water as needed to maintain the level.
- While the pudding steams, make the crème anglaise: Prepare an ice bath in a large bowl, filling about halfway.
- In a medium bowl, whisk together the egg yolks and ¼ cup (50 G) sugar. Set aside.
- In a small saucepan, combine the milk, heavy cream, remaining ¼ cup (50 G) of sugar, the salt, and the vanilla bean (if using vanilla extract, stir into the cooled crème anglaise). Cook over medium heat for 2-3 minutes, until beginning to steam. Remove the pan from the heat.
- Ladle ½ cup (120 ML) of the milk mixture into the egg yolk mixture and whisk well. This will temper the eggs so they do not curdle when added back to the pot. Pour the egg yolk mixture back into the pot with the remaining milk mixture.
- Return the saucepan to medium heat and cook, stirring continuously with a wooden spoon to ensure the egg yolks don't cook on the bottom of the pot, for about 5 minutes, until the custard coats the back of the spoon.
- Set a strainer inside a medium bowl, then set the bowl in the ice bath, making sure the water doesn't come over the sides. Strain the crème anglaise into the bowl. Whisk until cool, about 5 minutes. Cover and refrigerate until ready to serve.
- Once the pudding has cooked through, carefully remove it from the steam rack and let sit for 15 minutes on a cooling rack. Uncover the mold and remove the parchment round. Run a knife around the edge of the pudding to loosen. Carefully flip onto a serving platter.
- Slice and serve the spotted dick warm with the crème anglaise alongside.
- Enjoy!
Nutrition Facts : Calories 796 calories, Carbohydrate 78 grams, Fat 48 grams, Fiber 2 grams, Protein 18 grams, Sugar 35 grams
SPOTTED DICK! TRADITIONAL BRITISH STEAMED FRUIT SPONGE PUDDING
I am finally posting my recipe for Spotted Dick! This delicious steamed sponge pudding with currants is a British schoolboy favourite from the days when school dinners were not only tasty and nourishing, but may have been the only hot meal of the day for some children. Originally, Spotted Dick would have been made with beef suet and breadcrumbs - this recipe has been updated for modern tastes, and uses vegetarian suet or butter with flour. Serve this with English custard for a comforting and nostalgic flavour explosion! Steaming is so easy, and whilst it bubbles and simmers away, you are free to do other things around the kitchen, such as prepare the custard!
Provided by French Tart
Categories Dessert
Time 1h35m
Yield 1 Spotted Dick Pudding, 4 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 600 ml (1 pint) pudding basin.
- Mix together the dry ingredients.
- Add the egg and sufficient milk to produce a smooth dropping consistency.
- Place the mixture into prepared pudding basin.
- Cover with pleated greaseproof paper and foil and steam for about 1½ hours.
- Turn out and serve hot with custard or syrup.
Nutrition Facts : Calories 346.1, Fat 14.5, SaturatedFat 3.9, Cholesterol 48.7, Sodium 63.6, Carbohydrate 49.5, Fiber 3, Sugar 21.1, Protein 5.8
SPOTTED DICK
One of the most popular British puddings is spotted dick. The latter half of the phrase was a nineteenth-century British word for plain pudding; the spots are typically raisins, but we used dried currants. (The dessert also goes by spotted dog.) In this recipe, the time-honored suet (beef fat) is swapped for butter. Vanilla-specked creme anglaise is on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Set a round wire rack in bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl (or two 3-cup basins) on rack. Fill pot with enough water to come about three-quarters of the way up sides of basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
- Butter a 10-inch round of parchment paper; set aside. Whisk together flour, baking powder, and salt in a large bowl. Using a pastry blender or your fingers, cut in butter until pieces are no larger than small peas. Stir in sugar, lemon zest, and currants. Stir in lemon juice, then eggs and milk; stir until combined.
- Transfer batter to prepared basin. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in center of foil to allow room for pudding to expand. Cut a piece of kitchen twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
- Carefully lower pudding into boiling water, and cover pot. Return to a boil; reduce to a simmer, and steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 2 hours, adding boiling water occasionally to maintain level.
- Transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen; invert pudding onto a serving plate. Serve warm, with creme anglaise if desired.
SPOTTED DICK WITH BRANDIED CURRANTS
Whether you call it spotted dick, spotted dog, or spotted Richard, this steamed currant pudding is one of the most beloved British desserts. Martha plumps the "spots" of dried fruit with brandy for an extra pop of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 16
Steps:
- Creme Anglaise:In a medium saucepan, bring milk, cream, and vanilla seeds and pod to a simmer over medium heat.
- In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, slowly add about half the hot milk mixture to temper, then return to saucepan with remaining milk mixture. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of the spoon, 6 to 8 minutes. Strain through a fine sieve into a bowl, pressing with a flexible spatula to extract as much liquid as possible; discard solids. Cover and refrigerate until chilled, at least 2 hours and up to 2 days.
- Pudding:In a small saucepan, heat currants and brandy until warm; let stand at room temperature until most of the brandy has been absorbed, 30 to 45 minutes. Meanwhile, set a round wire rack in bottom of a large stockpot. Set a 2 1/2-quart ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up sides of bowl. Remove bowl; dry, butter inside, and set aside. Cover pot and bring to a boil.
- Butter a 10-inch parchment round; set aside. In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a pastry blender or your fingers, cut in cold butter until pieces are no larger than small peas. Stir in eggs, cream, lemon zest and juice, and currant-brandy mixture until combined.
- Transfer batter to prepared bowl. Place parchment round, buttered-side down, over bowl and top with foil to seal. Fold a long piece of foil into thirds and center bowl on foil. Pull ends of foil to top edge of bowl and carefully lower pudding into boiling water. Fold ends of foil down into pot and cover pot. Return to a boil, then reduce to a simmer; steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 1 hour 15 minutes, occasionally adding boiling water to maintain level, if necessary.
- Using foil sling, transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen; invert pudding onto a serving plate. Serve warm with creme anglaise.
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