Vegan Spotted Dick Custard Recipe By Tasty Food

SPOTTED DICK

Steps:

• Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
• Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
• Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
• Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.
• Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

SPOTTED DICK

Steps:

• Heat milk, cream, and salt in a saucepan over medium-low heat, stirring often until steaming.
• Whisk together sugar and egg yolks in a bowl until well combined. Gradually pour half of warm milk mixture into egg yolk mixture, whisking constantly. Whisk egg yolk mixture back into milk mixture in saucepan. Cook egg yolk mixture over medium-low, whisking constantly, until mixture is just slightly thickened and coats the back of a spoon (see Cook's Note), 3 to 5 minutes.
• Remove from heat and whisk in vanilla extract. Strain egg yolk mixture through a fine mesh sieve into a bowl; let cool, uncovered, at room temperature for 30 minutes. Loosely cover and chill until completely cool, about 1 hour.
• While custard sauce cools, grease a 1.5-quart heat proof metal bowl with butter. Trace base of bowl on a sheet of parchment paper; cut out parchment round and use to line bottom of bowl.
• Whisk together flour, baking powder, and salt in a large bowl. Cut butter into flour mixture by hand or using a pastry blender until mixture resembles coarse breadcrumbs. Stir in sugar, currants, raisins, and lemon zest until well combined. Gradually stir in milk and vanilla just until combined. Batter will be very thick.
• Spoon batter into the prepared bowl, smoothing into an even layer. Loosely cover the bowl with a piece of buttered parchment paper. Tightly cover bowl with a double layer of aluminum foil. Wrap kitchen twine twice around top edge of bowl and tie tightly to secure aluminum foil; tie another piece of string onto twine on opposite sides of bowl to create a handle.
• Place an expandable metal steamer basket upside down in a large, deep pot to create a perforated platform. Fill pot with about 1 inch of water. Bring to a boil over medium-high, then reduce to a simmer over low. Place bowl in the pot. (Bottom of bowl should not touch water.) Cover and steam until pudding is set and a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and 40 minutes. An instant-read thermometer inserted into the center register about 180 degrees F ( 82 degrees C). Adjust heat to maintain a simmer and add additional water as needed.
• Carefully remove bowl from pot using twine handle; remove and discard twine, aluminum foil and parchment paper. Let cool in bowl 10 minutes.
• Invert pudding onto a serving plate; remove bowl and discard parchment. Serve warm with chilled custard sauce.

SPOTTED DICK

Steps:

• Sift the dry ingredients including the sugar and the ginger, into a large bowl.
• Add the breadcrumbs, sultanas, currants, suet and lemon rind, mixing with a wooden spoon, thoroughly.
• Combine the egg and the milk and add to the dry ingredients, mixing together well, adding a little more milk if necessary, then set aside for 5 minutes.
• lay a sheet of baking paper on the work surface and for the pudding mixture into a roll shape, about 8 inches long.
• Roll the pudding in the paper and fold up the ends (do not wrap it too tight as it has to expand as it cooks).
• Wrap the roll in a clean tea towel, and put in the top of a bamboo steamer, placed over a work filled one third full of simmering water.
• Cover and allow to simmer for 1 1/2 hours, being careful not to let it boil dry (replenish the water as needed).
• Unmould the puddint onto a serving plate, cut into slices and serve with warm custard or cream.
• NOTE: Suet can be bought at good butchers- but keep in mind that they might have to get it in specially, so order it a few days before you need it, store it in the freezer until ready to use- this makes it much easier to grate (the suet is grated so that it binds easily with the other ingredients).

SPOTTED DICK RECIPE BY TASTY

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!

VEGAN CUSTARD

Steps:

• Combine the custard powder with the sugar. Add 2-4 tbsp coconut milk from a 400ml can and mix to a smooth paste. Heat the rest of the coconut milk from the can in a pan with another 400ml can coconut milk and the water until almost boiling. Whisk some of the coconut milk mixture into the custard powder mixture until it looks like a smooth custard sauce, then tip this into the pan with the rest of the hot coconut milk. Return to the boil over a low heat, stirring continuously, until you have a thick, smooth custard.

VEGAN SPOTTED DICK & CUSTARD RECIPE BY TASTY

Steps:

• In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.
• Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.
• Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.
• Place the dough into a greased pudding basin. Place greaseproof paper over the top of the dough and cover with a lid. If your basin doesn't have a lid simply use tin foil.
• Take a large pot and place a small up-turned saucer into the bottom. Next take a large piece of greaseproof paper and fold into a long strip and place it into the pot. (You want it to be long enough so it sits along the bottom and up the sides of the basin)
• Place the basin on top of the saucer and grease proof paper. Fill the pot ¼ full of cold water, cover with a lid and place over a low-medium heat.
• Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.
• To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.
• Next add the caster sugar, vanilla extract, coconut milk & vegan double cream. Whisk until combined and then pour in your cornflour mix. Stir until fully combined.
• Place a medium sized pan over a medium heat and your custard mix. Cook for 10 minutes (or until it has thickened and glossy) continuously stirring.
• Once cooked, remove from heat and enjoy!