Spotted Dick Recipe By Tasty

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!

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.

SPOTTED DICK

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.

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 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!