Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup suet (or butter if preferred)
- 1/2 cup breadcrumbs
- 1/2 cup caster sugar
- 1/2 cup currants
- 1/2 cup raisins
- 2 eggs
- 1/4 cup milk
- 1 tsp baking powder
- 1 tsp mixed spice
- 1/2 tsp salt
- 1/2 cup orange marmalade
Special equipment needed:
- Pudding basin or heatproof bowl
- Greaseproof paper
- Aluminum foil
- String
- Steamer or large pot with a steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, suet (or butter), breadcrumbs, caster sugar, currants, raisins, baking powder, mixed spice, and salt. Mix well.
2. In a separate bowl, beat the eggs and milk together. Add the egg mixture to the dry ingredients and mix until well combined.
3. Grease a pudding basin or heatproof bowl with butter. Spoon the orange marmalade into the bottom of the bowl.
4. Spoon the pudding mixture on top of the marmalade, filling the bowl about 3/4 full. Smooth the top with a spoon.
5. Cut a piece of greaseproof paper and aluminum foil large enough to cover the top of the bowl. Place the greaseproof paper on top of the pudding mixture, then cover with the aluminum foil. Secure the paper and foil with string, tying it tightly around the rim of the bowl.
6. Place the bowl in a steamer or large pot with a steamer basket. Add enough water to come halfway up the sides of the bowl. Cover with a lid and steam for 2 hours.
7. After 2 hours, remove the bowl from the steamer and let it cool for a few minutes. Remove the string, foil, and paper from the top of the pudding.
8. To serve, invert the pudding onto a plate. Slice and serve with extra orange marmalade.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Serves 6-8 people
Nutritional information:
Calories per serving: 375
Total fat: 14g
Saturated fat: 7g
Cholesterol: 80mg
Sodium: 290mg
Total carbohydrate: 59g
Dietary fiber: 2g
Total sugars: 32g
Protein: 6g
Substitutions for ingredients:
- Suet can be substituted with butter or vegetable shortening.
- Currants and raisins can be substituted with other dried fruits such as chopped apricots or cranberries.
- Orange marmalade can be substituted with other fruit preserves such as raspberry or blackberry.
Variations:
- Add chopped nuts such as almonds or pecans to the pudding mixture for added texture.
- Serve with custard or whipped cream instead of extra marmalade.
- Add a splash of brandy or rum to the pudding mixture for a boozy twist.
Tips and tricks:
- Make sure to tie the string tightly around the rim of the bowl to prevent water from getting into the pudding.
- If you don't have a steamer, you can use a large pot with a steamer basket or a colander placed over a pot of boiling water.
- To reheat leftovers, steam the pudding for 30-40 minutes until heated through.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat leftovers, steam the pudding for 30-40 minutes until heated through.
Presentation ideas:
- Serve the pudding on a decorative plate or platter.
- Dust the top of the pudding with powdered sugar for a festive touch.
- Garnish with fresh berries or a sprig of mint.
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
- Mint leaves
Pairings:
- Serve with a cup of tea or coffee.
- Pair with a glass of sweet dessert wine such as port or sherry.
Suggested side dishes:
- Serve with a side of roasted vegetables or a green salad for a balanced meal.
Troubleshooting advice:
- If the pudding is too dry, add a splash of milk to the pudding mixture before steaming.
- If the pudding is too wet, add a bit more flour or breadcrumbs to the mixture.
Food safety advice:
- Make sure to tie the string tightly around the rim of the bowl to prevent water from getting into the pudding.
- Use caution when removing the bowl from the steamer as it will be hot.
Food history:
- Spotted Dick is a traditional British pudding that dates back to the 19th century. It is typically made with suet, breadcrumbs, and dried fruit.
Flavor profiles:
- Sweet, fruity, and slightly spiced.
Serving suggestions:
- Serve warm with a dollop of whipped cream or a spoonful of extra marmalade.
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Region: British