on the 1081

Spotted Dick

How to make spotted dick

I really love steamed sponges; they’re the classic British puddings that I grew up eating. Perhaps the most famous, the spotted dick, studded with dried fruit, is traditionally made with suet that is derived from beef or mutton. But vegetarian versions can now be found in most supermarkets; you can use that here if you prefer.

Granted, this recipe doesn’t strictly involve a baking method, but I think you get something different when you steam a pudding – a more comforting texture to the sponge, and one that’s perfectly suited to winter.

My version here sees the puddings steamed in individual moulds (a nice idea to give each person their own portion), and with a bonus addition of golden syrup that creates a delicious topping for the spotted dick when it is turned out.

Once you’ve learned how to steam a pudding, you can make lots of different variations. Dig out those old English cookbooks and have fun.

Prep Time: 00:20
Cook Time: 01:00
Total Time: 01:20
What do we need?:

You will need four dariole moulds to make this, approximately 8-9cm in diameter and 2-3cm deep
Course: Deserts
Cuisine: British

Ingredients:

  • Butter, for greasing
  • 160g plain flour, plus extra for flouring the moulds
  • 5g baking powder
  • 35g caster sugar
  • 50g currants
  • Grated zest of 1 lemon
  • Pinch of fine salt
  • 90g suet (or vegetarian suet can be used), grated
  • 125ml whole milk
  • 8 tbsp golden syrup, plus more to serve if you like
  • Cream or custard, to serve

Method:

  1. Preheat the oven to 180C/160C fan/Gas 4.
  2. Butter and flour four dariole moulds and place in the fridge while you make the dough.
  3. In a large bowl, stir together all of the dry ingredients and suet well.  Warm the milk very gently until warm to touch but not hot. Then pour into the dry ingredients in one go and mix gently to form a sticky dough, either by hand or in the bowl of a stand mixer with the paddle attachment.
  4. Take the prepared dariole moulds out of the fridge and pour two tablespoons of golden syrup in each; it should come up to roughly 1.5cm from the bottom.
  5. Spoon the spotted dick mixture evenly between the four darioles – it should reach to just below the top of each mould.
  6. Cut out and place a circle of parchment paper directly on top of each pudding.
  7. Make a lid for each one using a larger piece of foil: fold it in the middle to make a pleat that is about 2.5cm wide. Place this over the top of the pudding, securing the edges by scrunching it tightly to the sides of the mould.
  8. Place the darioles in a deep roasting tray, and fill the tray with hot water so it reaches halfway up the moulds. Seal the whole tray with another large piece of foil. Steam in the oven for one hour.
  9. Once ready, release the puddings by running a knife around the edge of the mould and tipping them upside down into a bowl. Scrape out any syrup that might be left in the moulds.
  10. Serve with pouring cream or custard and extra golden syrup if you want.

Source: https://www.telegraph.co.uk/recipes/baking-and-desserts/desserts/perfect-pudding-cold-winter-days-make-spotted-dick/

Main Menu