Spotted Dick with Custard
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Recipe Information
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| Name: |
Spotted Dick with Custard |
| Submitter: |
ladygorb |
| Category: |
Desserts & Baked Goods |
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| Submitted: |
12 Dec 2005 |
| Updated: |
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| Views: |
241 |
| Rating: |
This recipe is unrated. |
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Description:
Country England - The word "dick" has appeared in any number of strange places. Around the 1840s, "dick" was used to mean a type of hard cheese; when treacle sauce was added, it became "treacle dick", and finally when currants or raisins were added (looking like little spots), the "spotted_dick" was born. The earliest recipes for spotted dick are from 1847. For non-British readers, "spotted_dick" is a boiled suet pudding, with bits of dried fruit (usually raisins or currants) that (as already noted) look like little spots. |
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Recipe Ingredients
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- SPOTTED DICK
- 2 oz plain flour
- 1 tsp baking powder
- 1/2 teaspoon mixed spice
- pinch of salt
- 2 oz shredded suet (optional)
- 1 oz white or brown sugar
- 4 oz currants (6 oz if suet is omitted)
- 2 oz fresh breadcrumbs
- 1 egg, beaten
- 4-5 tbsp milk
- CUSTARD SAUCE
- 1 1/2 cups whole milk
- 6 large egg yolks
- 1/3 cup sugar
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Recipe Instructions
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SPOTTED DICK
Butter a 1.5 pint pudding basin.
Sift the flour, baking powder, spice and salt into a mixing bowl and mix in the suet, sugar, fruit and bread- crumbs.
Stir in the egg and sufficient milk to produce a soft consistency that drops off the spoon in 5 seconds.
Turn the mixture into the pudding basin, which should be two-thirds full.
Cover with greased foil or a snap-on lid.
Steam for 2 to 2.5 hours.
When cooked, remove the cover and allow the pudding to shrink slightly, then cover the basin with a hot serving plate, hold it firmly and invert.
Lift off the basin to leave the pudding on the plate.
Serve hot with custard.
CUSTARD SAUCE
Bring milk just to a boil in a 3-quart heavy saucepan and remove from heat.
Whisk together yolks, sugar, and a pinch of salt in a bowl and add hot milk in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer
registers 170°F.
Pour through a fine sieve into a pitcher and serve warm.
Cooks' note:
Custard sauce keeps, its surface covered with plastic wrap and chilled, 2 days.
Makes about 2 cups. |
