Spotted Dick with Custard– Steamed suet pudding with fruit.

Indulge yourself in a slice of British heritage with this Classic British Spotted Dick—a steamed pudding packed with succulent currants and enveloped in a rich, vanilla-scented custard. This recipe brings a comforting warmth to any table, boasting a tender sweetness and a delightful texture that nods to traditions of old. Perfect for a cozy dinner finale or a Sunday gathering with family.

Ingredients:

For the Spotted Dick:

- 300 grams self-raising flour

- Sea salt, a couple of twists

- 150 grams cold, diced butter (or traditional beef suet or lard)

- 75 grams caster sugar

- 100 grams dried currants (or raisins, sultanas, or cranberries)

- Zest of 2 lemons

- 160 grams full-fat milk (with a fat content of around 3.5%)

For the Custard:

- 150 grams full-fat milk

- 150 grams of cream (with a fat content of 35%)

- Vanilla pod (or vanilla extract if unavailable)

- 40 grams caster sugar

- 4 egg yolks

Equipment:

- Large mixing bowl

- Pudding basin

- Old kitchen cloth or pastry cutter (for steaming)

- Parchment paper

- Aluminum foil

- Butcher string

- Pot for steaming

- Whisk

- Sieve

Instructions:

1. In a large bowl, mix 300 grams of self-raising flour with a couple of twists of sea salt.

2. Rub 150 grams of cold, diced butter into the flour until it resembles breadcrumbs.

3. Stir in 75 grams of caster sugar and 100 grams of dried currants, along with the zest of two lemons.

4. Gradually add 160 grams of full-fat milk to the dry mix, stirring until a cookie dough-like texture is achieved. Adjust the milk amount as needed.

5. Prepare the pudding basin by thoroughly buttering the inside and lining the base with a cut-round piece of parchment paper.

6. Pour the pudding mixture into the prepared basin.

7. Place another parchment paper on top, then cover the basin with aluminum foil—securely tie the foil with butcher string, creating a handle for easier handling.

8. Prepare a pot with boiling water, using a folded cloth or pastry cutter at the bottom to act as a trivet. Place the pudding basin in the pot, ensuring the water comes up about a third of the way up the basin. Cover and steam for two hours, topping up water if necessary.

9. While the pudding steams, make the custard. Combine 150 grams of milk with 150 grams of cream in a pan. Add a vanilla pod (seeded) and bring to a gentle simmer.

10. Whisk 40 grams of caster sugar with 4 egg yolks in a separate bowl.

11. Slowly pour the hot milk-cream mixture over the sugared yolks while whisking constantly.

12. Transfer back to the pan and cook on low heat until custard thickens, being careful not to scramble the eggs. Strain through a sieve and cover tightly with cling film to prevent skin formation. Let cool.

13. After two hours, carefully remove the pudding from the pot. Serve the steamed Spotted Dick with a generous helping of homemade custard.

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Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Servings: 6-8 servings

Cooking Tips:

- Keep butter as cold as possible before use.

- Adjust milk in the pudding mixture for the desired texture.

- Always simmer the pudding on low to prevent water from getting inside the basin.

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Credit for this delectable recipe goes to Culinary Exploration. Watch and learn more timeless culinary treats at https://www.youtube.com/@CulinaryExploration

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Spotted Dick – Steamed suet pudding with fruit.