Spotted Dick Ii Recipes

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.

Steps:

• Preheat your oven to 425 degrees F (220 degrees C).
• In a large mixing bowl sift in the flour and bread soda, add the salt, sugar, and sultanas. Mix well by lifting the flour and fruit up in to your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore hopefully more lightness to your finished bread. Now make a well in the center of the flour. Break the egg into the bottom of your measuring jug, and add the buttermilk to the14 fluid ounce (425 milliliter) line (your egg is part of your liquid measurement). Pour most of this milk and egg into the flour. Using 1 hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. The trick with spotted dick like all soda breads is not to over mix the dough. Mix it as quickly and as gently as possible thus keeping it light and airy. When the dough all comes together, turn it out onto a well-floured work surface. Wash and dry your hands.
• With floured fingers roll lightly for a few seconds just enough to tidy it up. Pat the dough into a round, pressing to about 2-inch (6 centimeter) in height. Place the dough on a baking tray dusted lightly with flour. With a sharp knife cut a deep cross on it, let the cuts go over the sides of the bread. Prick with knife at the 4 triangles as according to Irish Folklore this is to let the fairies out!
• Put in the preheated oven for 10 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 35 minutes or until cooked. If you are in doubt about the bread being cooked, tap the bottom: if it is cooked it will sound hollow. Serve freshly baked, cut into thick slices and smeared with butter and jam. Spotted Dick is also really good eaten with cheese.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.

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!

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.