Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup suet (or butter if preferred)
- 1/2 cup currants
- 1/2 cup raisins
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- Lemon curd (store-bought or homemade)
Special equipment needed:
- 2-quart pudding basin
- Parchment paper
- Aluminum foil
- Steamer or large pot with a steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine flour, suet, currants, raisins, sugar, baking powder, and salt. Mix well.
2. In a separate bowl, whisk together milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Cut a circle of parchment paper to fit the bottom of the pudding basin. Grease the basin with butter and place the parchment paper at the bottom.
5. Pour the batter into the pudding basin and smooth the top.
6. Cover the pudding basin with aluminum foil and secure it with a string.
7. Place the pudding basin in a steamer or a large pot with a steamer basket. Fill the pot with water until it reaches halfway up the pudding basin.
8. Cover the pot with a lid and steam the pudding for 2 hours.
9. Remove the pudding from the steamer and let it cool for 10 minutes.
10. Unwrap the pudding and invert it onto a serving plate.
11. Serve with lemon curd on top.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 50g
Protein: 5g
Sodium: 200mg
Sugar: 30g
Substitutions for ingredients:
- Suet can be substituted with butter or vegetable shortening.
- Currants and raisins can be substituted with other dried fruits such as cranberries or cherries.
- Lemon curd can be substituted with other fruit curds or whipped cream.
Variations:
- Add spices such as cinnamon or nutmeg to the batter for extra flavor.
- Serve with custard or whipped cream instead of lemon curd.
- Add chopped nuts such as almonds or pecans to the batter for added texture.
Tips and tricks:
- Make sure to grease the pudding basin well to prevent sticking.
- If using butter instead of suet, make sure it is cold and cut it into small pieces before adding it to the batter.
- To check if the pudding is cooked, insert a toothpick into the center. If it comes out clean, the pudding is ready.
- To make the pudding ahead of time, steam it and let it cool completely. Wrap it in plastic wrap and store it in the refrigerator for up to 3 days. Reheat in the steamer for 1 hour before serving.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in a steamer for 1 hour before serving.
Presentation ideas:
Serve the pudding on a decorative plate with a dollop of lemon curd on top. Garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream
Pairings:
Tea, coffee, hot chocolate
Suggested side dishes:
Fresh fruit salad, roasted vegetables
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 to cook the pudding thoroughly to prevent foodborne illness.
Food history:
Spotted Dick is a traditional British pudding that dates back to the 19th century. It is typically made with suet, dried fruit, and flour, and is often served with custard or fruit curd.
Flavor profiles:
Sweet, fruity, buttery
Serving suggestions:
Serve the Spotted Dick warm with a generous spoonful of lemon curd on top.
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Region: British