Spotted Dick With Brandied Currants Recipes

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SPOTTED DICK



Spotted dick image

Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

Provided by Valerie Barrett

Categories     Dessert, Dinner

Time 1h45m

Number Of Ingredients 9

250g self-raising flour
pinch of salt
125g shredded suet
180g currant
80g caster sugar
finely grated zest 1 lemon
finely grated zest 1 small orange
150ml whole milk, plus 2-3 tbsp
custard, to serve

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.

Nutrition Facts : Calories 462 calories, Fat 19.9 grams fat, SaturatedFat 11.2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 34.5 grams sugar, Fiber 2.7 grams fiber, Protein 5.4 grams protein, Sodium 0.5 milligram of sodium

SPOTTED DICK



Spotted Dick image

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

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus more softened for pudding basin and parchment
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
3/4 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
3/4 cup dried currants
4 large eggs, lightly beaten
1/3 cup whole milk
Creme Anglaise for Apricot Pudding(optional), for serving

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 RECIPE BY TASTY



Spotted Dick Recipe by Tasty image

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

2 tablespoons unsalted butter, softened
3 ¾ cups all purpose flour, plus 2 tablespoons, divided
16 tablespoons unsalted butter, frozen for at least 30 minutes
1 ½ teaspoons kosher salt
1 tablespoon baking powder, plus 1 1/2 teaspoons
¾ cup sugar
½ cup golden raisin
½ cup dried currant
1 tablespoon lemon zest
½ cup milk
6 large eggs, lightly beaten
4 large egg yolks
½ cup sugar, divided
1 cup milk
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon vanilla extract, or 1/2 vanilla bean, slit down the middle
Large stock pot, with lid
Steamer rack
2-quart pudding mold, with lid

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 WITH BRANDIED CURRANTS



Spotted Dick with Brandied Currants image

Whether you call it spotted dick, spotted dog, or spotted Richard, this steamed currant pudding is one of the most beloved British desserts. Martha plumps the "spots" of dried fruit with brandy for an extra pop of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 16

1 1/4 cups whole milk
3/4 cup heavy cream
1/2 vanilla bean, split and seeds scraped
4 large egg yolks
3 tablespoons sugar
Pinch of kosher salt
1 cup dried currants
1/2 cup brandy
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces, plus more room-temperature butter for bowl and parchment
2 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1/3 cup heavy cream
Grated zest of 1 lemon, plus 1 tablespoon fresh juice

Steps:

  • Creme Anglaise:In a medium saucepan, bring milk, cream, and vanilla seeds and pod to a simmer over medium heat.
  • In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, slowly add about half the hot milk mixture to temper, then return to saucepan with remaining milk mixture. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of the spoon, 6 to 8 minutes. Strain through a fine sieve into a bowl, pressing with a flexible spatula to extract as much liquid as possible; discard solids. Cover and refrigerate until chilled, at least 2 hours and up to 2 days.
  • Pudding:In a small saucepan, heat currants and brandy until warm; let stand at room temperature until most of the brandy has been absorbed, 30 to 45 minutes. Meanwhile, set a round wire rack in bottom of a large stockpot. Set a 2 1/2-quart ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up sides of bowl. Remove bowl; dry, butter inside, and set aside. Cover pot and bring to a boil.
  • Butter a 10-inch parchment round; set aside. In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a pastry blender or your fingers, cut in cold butter until pieces are no larger than small peas. Stir in eggs, cream, lemon zest and juice, and currant-brandy mixture until combined.
  • Transfer batter to prepared bowl. Place parchment round, buttered-side down, over bowl and top with foil to seal. Fold a long piece of foil into thirds and center bowl on foil. Pull ends of foil to top edge of bowl and carefully lower pudding into boiling water. Fold ends of foil down into pot and cover pot. Return to a boil, then reduce to a simmer; steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 1 hour 15 minutes, occasionally adding boiling water to maintain level, if necessary.
  • Using foil sling, 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.

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