Spotted Dick

Spotted Dick Recipe

Spotted Dick

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 4

The British classic Spotted Dick! A perfect comfort food pudding which dates back to the Victorian times. It’s actually very easy to make, and the steaming process makes this a soft spongy, spotty delight.

 I created these recipes for BritWeek. BritWeek is an event that happens every year in Los Angeles and a few other cities in America to celebrate the best of British and American business. Seeing as I’m British, love my baking and working in America I was so happy to do this. Big thanks to BritWeek for asking me to be involved.

• Ingredients

• 200g self raising flour

• 100g suet (or 50g butter and 50g lard or crisco)

• 100g currants

• 75g sugar

• 1 tsp lemon zest

• 1 tsp orange zest

• 100ml milk

Vanilla custard for serving

• Equipment

• Steamer

• or a large pan with lid for steaming, and rack or small cake tin to put in pan

• Greaseproof paper and string or a pudding bowl.

Instructions

1. Start by soaking the currents in hot boiled water for 10 minutes so they become nice and juicy…

2. In a large bowl add the flour, suet, zest, sugar and stir together

3. Drain the currants and add to the mix with the milk, stir until mixed together

4. It should be like a soft, slightly gooey dough

5. Lay 2 large sheets of grease proof paper on top of each other

6. Place the dough in a rough log shape in the middle, length ways

7. Wrap the paper around the dough leaving a fold so that is room to rise when it’s cooking

8. Tie each end with string. It will look like a Christmas cracker

9. OR

10. Place dough into a big pudding basin, make sure it’s greased

11. Cover the bowl with greaseproof paper with a fold in in it, tie securely with string

12. Place into a pan or steamer and steam for 1 hour

13. Serve steaming hot with fresh custard.