Spotted dick

Photo by Gary Corbett

“Who doesn’t like a spotted dick. (Insert giggling here). This traditional English steamed pudding is delicious on a cold night and very moorish. I’ve omitted the suet and added some sour cream and boozed-up the sultanas. You can use other dried fruit or nuts if you want and I’ve changed out the traditional custard for a French style Sabayon. Enjoy!”

Spotted dick ingredients

  • 200g sultanas
  • 1 cup muscat
  • 250g frozen butter
  • 400g self-raising flour
  • 1 teaspoon salt
  • 150g white sugar
  • Zest of 1 lemon
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 6 eggs
Method
  1. Place your sultanas and muscat in a saucepan and bring to the boil. Reduce the heat to a simmer an cook for 15 minutes. Allow them to cool in the liquid.
  2. Grate 250g of frozen butter into a bowl. Add 400g of self-raising flour and gently mix through with your fingers so the butter is coated in flour.
  3. Add 1 teaspoon of salt, 150g of white sugar and the zest from 1 lemon and mix to combine.
  4. Drain the sultanas and add to the mix. Keep the soaking liquid for the sabayon.
  5. Whisk 6 eggs with 1/4 cup of sour cream and 1/4 cup milk. Add this to the dry ingredients and mix to combine.
  6. Butter the inside of your steaming tin then put in 1 tablespoon of plain flour and shake so it coats the butter.
  7. Transfer the batter to the tin and smooth the top.
  8. Cut a piece of baking paper to fit over the batter and cut a few slits in the top. Smooth this over the batter and put the lid on the tin.
  9. In a large pot place a small ramekin or heatproof bowl inside and pour in boiling water to just cover it.
  10. Place the steaming tin inside on top of the ramekin and put a lid on the pot.
  11. Bring your water to a simmer and let the pudding steam for 90 to 120 minutes. Every half hour check the water level and add more boiling water if necessary.
  12. Carefully remove the steaming tin and test to see if the pudding is cooked by putting a knife or skewer in. If it doesn’t come out clean then put the tin back to steam for another 10 or 20 minutes. (In the size tin I have this took 2 hours)
Sabayon ingredients
  • 3 eggs (or 6 yolks)
  • 150ml muscat (from soaking sultanas)
  • 120g white sugar
Method
  1. Mix all ingredients together until completely combined.
  2. Transfer to a saucepan and continuously stir on  medium heat until the sabayon has thickened.
  3. Serve a slice of spotted dick with the sabayon and a dollop of thick cream. Enjoy!

 Youtube video link

https://youtu.be/ECMwBtcTGfI

 

 

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