Desserts > British Desserts > Spotted Dick

Spotted Dick with Brandy Sauce Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, chilled and cubed
- 1/4 cup currants
- 1/4 cup raisins
- 1/4 cup milk
- 1 egg
- 1 tsp vanilla extract

For the Brandy Sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup brandy
- 1 tsp vanilla extract

Special equipment needed:
- Pudding basin or heatproof bowl
- Steamer or large pot with steaming rack

Step-by-step instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

2. Add the chilled butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

3. Stir in the currants and raisins.

4. In a separate bowl, whisk together the milk, egg, and vanilla extract.

5. Add the wet ingredients to the dry ingredients and stir until just combined.

6. Grease a pudding basin or heatproof bowl with butter.

7. Spoon the batter into the prepared bowl and smooth the top with a spatula.

8. Cover the bowl with a piece of parchment paper and then a piece of aluminum foil, making sure to crimp the edges to create a tight seal.

9. Place the bowl in a steamer or large pot with a steaming rack and add enough water to come halfway up the sides of the bowl.

10. Cover the pot with a lid and steam the pudding for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.

11. While the pudding is steaming, make the brandy sauce. In a small saucepan, melt the butter over medium heat.

12. Add the sugar and stir until dissolved.

13. Stir in the heavy cream, brandy, and vanilla extract.

14. Bring the sauce to a simmer and cook for 5-7 minutes, or until thickened.

15. Remove the pudding from the steamer and let it cool for a few minutes.

16. Invert the pudding onto a serving plate and remove the parchment paper and aluminum foil.

17. Serve the pudding warm with the brandy sauce drizzled over the top.


Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Steam the pudding over medium heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 480
Fat per serving: 26g
Carbohydrates per serving: 57g
Protein per serving: 4g

Substitutions for ingredients:
You can substitute sultanas or dried cranberries for the currants and raisins.

Variations:
You can add chopped nuts or candied peel to the batter for added texture and flavor.

Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overmix the batter or the pudding will be tough.
- Make sure the pudding basin is well-greased before adding the batter.
- To check if the pudding is done, insert a toothpick into the center. If it comes out clean, the pudding is ready.
- Let the pudding cool for a few minutes before inverting it onto a serving plate.

Storage instructions:
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pudding, wrap it in aluminum foil and place it in a steamer or large pot with a steaming rack. Steam for 20-30 minutes, or until heated through.

Presentation ideas:
Serve the pudding on a decorative plate with a drizzle of brandy sauce and a sprinkle of powdered sugar.

Garnishes:
You can garnish the pudding with fresh berries or whipped cream.

Pairings:
This pudding pairs well with a cup of tea or coffee.

Suggested side dishes:
Serve the pudding with a side of vanilla ice cream or custard.

Troubleshooting advice:
- If the pudding is too dry, add a little more milk to the batter.
- If the pudding is too wet, add a little more flour to the batter.

Food safety advice:
Make sure the pudding is cooked all the way through before serving.

Food history:
Spotted Dick is a traditional British pudding that dates back to the 19th century. It is typically made with suet, currants, and raisins.

Flavor profiles:
This pudding is sweet and buttery with a hint of vanilla and a boozy kick from the brandy sauce.

Serving suggestions:
Serve the pudding warm with a drizzle of brandy sauce and a scoop of vanilla ice cream.

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Region: British

Taste: Sweet, Rich, Moist, Alcoholic, Spicy