Best New Age Spotted Dick Recipes

Spotted Dick image

Provided by Ian Carol Rice

Yield 1 serving(s)

Number Of Ingredients 5

12 ounces self-raising flour, sifted, plus extra for sprinkling
5 ounces vegetable suet or 5 ounces beef suet, shredded
4 ounces caster sugar, plus extra for sprinkling
6 ounces currants
to taste custard (to serve)

Steps:

In a large bowl mix the flour, suet, sugar, currants and 12 fl.oz. water to a soft dough.
Shape into a long sausage and wrap in greaseproof paper.
Fill a pan that is large enough to take the dough sausage, allowing room to expand, with water.
Bring to the boil.
Dip a clean tea towel in hot water, wring it out and sprinkle it with flour.
Roll up the pudding loosely in the cloth and tie at each end.
Place the pudding in the pan and simmer for 2 hours.
Remove the tea towel and greaseproof paper, sprinkle with sugar and serve warm with custard.

Nutrition Facts : Calories 3377.9, Fat 145.5, SaturatedFat 36, Sodium 4334.4, Carbohydrate 491.9, Fiber 20.8, Sugar 228.5, Protein 40.6

Spotted Dick! Traditional British Steamed Fruit Sponge Pudding image

Provided by French Tart

Categories Dessert

Time 1h35m

Yield 1 Spotted Dick Pudding, 4 serving(s)

Number Of Ingredients 8

100 g self raising flour
1 pinch salt
50 g shredded vegetable suet or 50 g grated frozen butter
50 g caster sugar
50 g currants
50 g mixed citrus peels
1 medium egg, beaten
4 tablespoons milk

Steps:

Nutrition Facts : Calories 346.1, Fat 14.5, SaturatedFat 3.9, Cholesterol 48.7, Sodium 63.6, Carbohydrate 49.5, Fiber 3, Sugar 21.1, Protein 5.8

Spotted Dick image

Provided by Martha Stewart

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.