Spotted Dick
An old suet puddings that has retained its popularity, consisting of a plain mixture with currants or raisins. In the middle of the nineteenth century it was as often called spotted dog.
Serves: 8
Ingredients
- 25g soft butter for greasing
- 350g plain flour
- 2 TBS baking powder
- 15o g shredded suet
- 75g caster sugar
- 15og currants
- 2 TBS brandy
- 25g butter, melted
- zest and juice 2 lemons
- 1 egg
- 150ml whole milk
- 150ml double cream
Method
Warm the brandy until it is just simmering and throw in the currants. Remove from the heat and allow to infuse for at least 3o minutes.
Butter a piece of greaseproof paper, or wax paper, measuring about 60 cm square with the soft butter.
Whisk the flour, baking powder and caster sugar together in a bowl. Stir in the currants (drain any liquid off and reserve) and suet. Add the melted butter. Stir in the lemon juice and zest and egg. Stir the reserved juice from the currants, milk and cream together and then add slowly, stirring, until you reach a dropping consistency. You may not need to use it all.
Spoon the mixture into the paper and rollit up into a sausage shape about 6 cm in diameter. Be careful not to roll it up too tightly, otherwise the mixture will not be able to rise sufficiently and will be heavy rather than light when cooked.
Tie at the ends with some string and place the pudding in a hot steamer fitted with a lid, over steaming water. Cover and steam for 1 1/4 hours until cooked. Check the bottom of the steamer from time to time and make sure you keep it topped up with hot water.
Remove the pudding from the steamer and unwrap.
Butter a piece of greaseproof paper, or wax paper, measuring about 60 cm square with the soft butter.
Whisk the flour, baking powder and caster sugar together in a bowl. Stir in the currants (drain any liquid off and reserve) and suet. Add the melted butter. Stir in the lemon juice and zest and egg. Stir the reserved juice from the currants, milk and cream together and then add slowly, stirring, until you reach a dropping consistency. You may not need to use it all.
Spoon the mixture into the paper and rollit up into a sausage shape about 6 cm in diameter. Be careful not to roll it up too tightly, otherwise the mixture will not be able to rise sufficiently and will be heavy rather than light when cooked.
Tie at the ends with some string and place the pudding in a hot steamer fitted with a lid, over steaming water. Cover and steam for 1 1/4 hours until cooked. Check the bottom of the steamer from time to time and make sure you keep it topped up with hot water.
Remove the pudding from the steamer and unwrap.
Accompaniments
Ready Prepared
Cream.
Crème fraîche.
Prepared
Listed in the Sweet Sauce section of the website.
Custard.
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