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Spotted Dick
A classic British steamed suet pudding studded with currants, traditionally served with custard. The 'spots' refer to the currants within the pudding.
đ§ Ingredienser
- 200 g All-purpose flour(Sifted)
- 100 g Shredded suet(Available from most butchers or larger supermarkets. Vegetarian suet can be used.)
- 150 g Currants(Washed and dried)
- 75 g Caster sugar(Fine granulated sugar)
- approx. 150-175 ml Milk(To bind the mixture. Adjust as needed.)
- for serving Custard(Either homemade or good quality ready-made)
đšâđł Instruktioner
- 1
In a large mixing bowl, combine the sifted flour, shredded suet, caster sugar, and currants. Use your fingertips to rub the suet into the flour and sugar until the mixture resembles coarse breadcrumbs. Ensure the currants are evenly distributed.
â±ïž 10 minutes - 2
Gradually add the milk, a little at a time, mixing with a knife or spoon until you form a soft, slightly sticky dough. Be careful not to add too much milk; the dough should hold together but not be wet.
â±ïž 5 minutes - 3
Lightly flour a clean work surface. Turn the dough out and gently shape it into a rough log or oval shape. Grease a large pudding basin (approximately 1.5 litre capacity) or a heatproof bowl. Place the dough into the prepared basin, pressing it into the shape of the basin. Cover the top tightly with a pleated piece of baking parchment and then a layer of foil, securing them with string. Alternatively, use a reusable pudding cloth tied securely.
â±ïž 10 minutes - 4
Place the pudding basin into a large, deep saucepan or steamer. Add enough boiling water to come halfway up the sides of the basin. Cover the saucepan tightly with a lid (or foil if using a steamer) to trap the steam. Steam gently over a medium heat for 2 hours. Check the water level periodically and top up with boiling water if necessary to prevent it from boiling dry.
â±ïž 2 hours - 5
Carefully remove the pudding basin from the steamer. Remove the parchment and foil. Invert the pudding onto a warm serving plate. Serve immediately with hot custard poured generously over the top.
â±ïž 5 minutes
đĄ Proffstips
- âThe 'spots' in Spotted Dick are the currants distributed throughout the pudding.
- âThis is a traditional British dessert with a name that has amused generations.
- âCustard is essential for serving Spotted Dick; it complements the rich suet pudding perfectly.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of sultanas or raisins along with the currants for extra fruitiness.
- While traditionally steamed, Spotted Dick can also be baked in a moderate oven (around 180°C / 350°F) for about 1 hour, though the texture will be slightly different.