Spottedpinkness Recipes
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.
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BEST EVER SPOTTED DICK - TASTEMADE
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- Put the currants into a saucepan with 250 millilitres of water and simmer for 5 minutes, then leave to rest in the water while you prepare the rest.
- Generously butter the inside of the pudding dish and prepare the lid by laying a piece of foil on top of a piece of baking paper. Fold the two in half, then leave a 3 centimetre seam and fold them back on themselves. With the foil on top, cut out a circle large enough for the top of the pudding bowl with a 5 centimetre edge all of the way around.
- Mix the self raising flour, sugar and salt in a mixing bowl then add the suet and grate in the lemon zest. Mix well then add the milk and stir to combine - adding another tablespoon or so of milk if it feels very thick. Drain the currants, discarding the water and mix through before pouring the batter into the prepared pudding dish. Butter the baking paper side of the lid, and place it face down on top of the dish. Use a piece of string to tie a tight seal underneath the lip of the pudding bowl. Create a handle from one side of the bowl to the other by tying a piece of string to the tight string under the lip.
- Put a clean folded J cloth or tea towel in the bottom of a large saucepan to stop the dish clattering around, and sit the pudding bowl on top. Fill the pan with boiling water, two-thirds of the way up the pudding bowl. Cover with a lid and keep the pan simmering for 1 hour 30 minutes, topping up with water as and when needed.
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