Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup suet (or butter if preferred)
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 egg
Special equipment needed:
- Pudding basin or heatproof bowl
- Parchment paper
- Aluminum foil
- Steamer or large pot with a lid
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, suet, raisins, currants, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the milk mixture into the flour mixture and stir until well combined.
4. Cut a circle of parchment paper to fit the bottom of the pudding basin. Grease the basin with butter and line the bottom with the parchment paper.
5. Pour the pudding mixture into the basin and smooth the top.
6. Cover the top of the basin with a circle of parchment paper and then a layer of aluminum foil, making sure to seal the edges tightly.
7. Place the basin in a steamer or large pot with a lid. Fill the pot with enough water to come halfway up the sides of the basin.
8. Cover the pot with the lid and steam the pudding for 2 hours, adding more water as needed to keep the pot from boiling dry.
9. After 2 hours, remove the pudding from the pot and let it cool for a few minutes.
10. Remove the parchment paper and foil from the top of the pudding and invert it onto a serving plate.
11. Serve the pudding warm with custard or cream.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Steam at medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 48g
Protein: 4g
Sodium: 260mg
Sugar: 28g
Substitutions for ingredients:
- Suet can be substituted with butter or vegetable shortening.
- Raisins and currants can be substituted with other dried fruits such as cranberries or chopped apricots.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the pudding mixture for extra flavor.
- Replace some of the milk with stout or beer for a richer flavor.
- Add chopped nuts or grated apple to the pudding mixture for texture.
Tips and tricks:
- Make sure to seal the parchment paper and foil tightly around the pudding basin to prevent water from getting in.
- If you don't have a steamer, you can use a large pot with a lid and a heatproof bowl or plate to elevate the pudding above the water.
Storage instructions:
- Leftover pudding can be stored in the refrigerator for up to 3 days.
- To reheat, steam the pudding for 30-45 minutes until heated through.
Presentation ideas:
- Serve the pudding on a decorative plate with a dollop of whipped cream or custard on top.
- Dust the top of the pudding with powdered sugar or cinnamon for a finishing touch.
Garnishes:
- Fresh berries or fruit slices
- Mint leaves
- Chopped nuts
Pairings:
- Custard
- Whipped cream
- Vanilla ice cream
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled chicken or fish
Troubleshooting advice:
- If the pudding is too dry, add a little more milk to the mixture before steaming.
- If the pudding is too wet, add a little more flour to the mixture before steaming.
Food safety advice:
- Make sure the pudding is cooked through before serving.
- Store leftover pudding in the refrigerator and reheat thoroughly before eating.
Food history:
- Spotted Dick Pudding is a traditional British dessert that dates back to the 19th century. The name "spotted" comes from the raisins and currants that are mixed into the pudding.
Flavor profiles:
- Sweet
- Rich
- Fruity
- Comforting
Serving suggestions:
- Serve as a dessert after a hearty meal.
- Enjoy with a cup of tea or coffee for a midday snack.
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Region: British