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.
NEW AGE SPOTTED DICK
From a beautiful cookbook that I picked up at the used book store. The book was published in the UK and I've tried to adapt to US measurements, when possible. Despite the name (that tends to catch one's attention), the picture looks like a cake with a lovely custard sauce oozing out.
Provided by SusieQusie
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 340-350ºF, 170ºC. Brush a 4 cup/1 liter heatproof bowl or deep casserole with oil.
- Put the raisins in the pan with the water. Bring to a boil, then remove from heat. Let steep for 10 minutes, then drain.
- Make the sauce: Put all sauce ingredients into a saucepan. Bring to a boil, stir, reduce heat and simmer for 10 minutes.
- In a stand mixer bowl or large mixing bowl, whisk together the oil, sugar and ground almonds until thick and syrupy. This could take up to 8 minutes when using an electric mixer!
- Add eggs, one at a time, beating well after each addition. Combine the raisins with the flour, salt, baking powder & baking soda. Stir into egg mixture.
- Pour cake mixture in prepared baking dish and pout hot sauce on top. Place dish on a baking sheet & bake for 1 hour or until well risen. If pudding starts browning too quickly, cover top with parchment paper.
- Let cool for 2-3 minutes in the bowl then turn out onto a warmed serving plate.
Nutrition Facts : Calories 649.4, Fat 35.6, SaturatedFat 4.8, Cholesterol 74.6, Sodium 587, Carbohydrate 75.3, Fiber 4.3, Sugar 43.1, Protein 12.6
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
Spotted dick is a classic British steamed pudding served with homemade custard sauce.
Provided by Tricia Manzanero
Time 3h40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 489 kcal, Carbohydrate 62 g, Cholesterol 136 mg, Fiber 2 g, Protein 7 g, SaturatedFat 15 g, Sodium 437 mg, Fat 24 g, UnsaturatedFat 0 g
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
Steps:
- Fill a large heavy pot (at least 8 inches across by 6 inches deep, with a tight-fitting lid) with 1 1/2 inches water. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot. Knead fruit and zest into dough and form dough into a ball. Put into well-buttered pudding mold and flatten top. Top dough with a round of buttered wax paper, buttered side down, and cover top of mold with heavy-duty foil, crimping tightly around edge.
- Bring water in pot to a boil and set mold on platform. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed. Transfer pudding in mold to a rack and let stand 5 minutes. Discard foil and wax paper and run a thin knife around edge of pudding. Invert a plate over mold, then invert pudding onto plate. Serve immediately with custard sauce.
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TRADITIONAL SPOTTED DICK (ENGLISH STEAMED PUDDING)
From daringgourmet.com
4.9/5 (31)Total Time 1 hr 50 minsCategory DessertCalories 498 per serving
- Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stock pot to prevent the pudding mold from touching the bottom of the pot. Add water and bring to a boil. Generously grease a pudding mold.
- Place the flour, sugar, baking powder, salt and suet (or butter) in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl.
- Add the milk, lemon zest, vanilla extract and currants and stir until combined. Scoop the batter into the prepared pudding mold and secure it tightly with the lid.
- Lower the pudding mold into the boiling water so that the water comes up to the halfway point of the pudding mold. Reduce the heat to a simmer and simmer undisturbed for 90 minutes (3-4 hours if using suet as it has a very high melting point and needs that amount of time to melt and create the "pockets" throughout the pudding that yields the characteristic light/spongy texture associated with suet-based puddings). You'll likely need to weight the pudding mold down with something heavy to keep it from bobbing up and down in the water. I use a plate and then put something heavy on top of it, like another bowl. Check the water level periodically and add more water as needed to keep it at the halfway point of the pudding tin.
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