Spotted dick recipe

Spotted Dick recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
spotted dick is a traditional British dessert that has been enjoyed for generations. This delightful recipe combines suet, flour, sugar, and currants to create a moist and flavorful steamed pudding. The dish is typically served with warm custard, making it the perfect comfort food for cold winter evenings. Whether you're looking to indulge in a classic British treat or simply want to try something new, this spotted dick recipe is sure to satisfy your sweet tooth.

Keywords: British dessert, steamed pudding, currants, comfort food, traditional recipe.

spotted dick recipe details

Spotted dick recipe, recipe Rating: 4.4
Number of votes:95 

Ingredients

110 g	self-raising flour
50 g	fresh white breadcrumbs
75 g	vegetable suet
55 ml	milk
55 ml	water
1 pinch(es)	salt, large
	For the Filling:
175 g	currants, raisins or sultanas or a mixture if wished
1 small	cooking apple, peeled, cored and diced
75 g	brown sugar
½ large	lemon, zest only

Instructions

Strictly, this is a suet pudding and traditionally always used beef suet. Many people are presently unhappy about using beef suet for differing reasons but the vegetable variety is a more than adequate substitute. Traditionally, currants were the only fruit used in this and many other old British recipes but today raisins and sultanas are also accepted. There are two methods to make it; one uses the roll method, as does this – (originally using a linen cloth to wrap the pastry) and the other is with all ingredients mixed together and steamed within a covered ceramic pudding bowl.

This requires a steamer to cook, but you can use a colander within a large saucepan as a compromise. It is also possible to buy a steamer add-on that will fit several different pan sizes.

Mix all the fruit together in a bowl with the sugar and lemon zest. Set aside.

Sift flour into a clean bowl and mix in the breadcrumbs, suet and a little salt. Mix the milk and water together in a jug and add a few tablespoons to the mixture, sprinkling it around. Begin to bring the pastry together with a spatula or palette knife until the mixture starts to come together. Finish mixing with your hands, adding only just enough liquid to create a moist and elastic dough.

On a lightly floured surface, roll out the pastry to about an 8×12 inch, 20×30 cm rectangle.

Spread the filling evenly over the rolled out pastry. Carefully roll it up as tightly as possible from the narrower end. Wrap the bundle generously – about 2-3 layers – in kitchen foil and twist the ends to seal the parcel.

Fill the steamer with boiling water. Place the pudding in the top portion, replace the lid and steam for about 2 hours. Check the water level every 30 minutes and top up with boiling water when required. Do not allow the pan to boil dry!

When cooked, unwrap carefully as it will be hot and there is a possibility that some hot water may have condensed within.

You may have a pudding tin, an elongated device that resembles a tin can hinged along its length with some locking device to hold the two halves together. If you are lucky enough to have one, use it. This is one of the puddings they were designed for.

Cut into thick slices and serve with custard or cream.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a