Spotted Dick With Custard Sauce Recipes

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SPOTTED DICK



Spotted Dick image

Provided by Lou Jones

Categories     Milk/Cream     Egg     Dessert     Raisin     Ramekin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
1 1/4 cups plus 2 tablespoons sugar
4 large eggs
1 teaspoon vanilla extract
2 3/4 cups self-rising flour
2 cups plus 11 tablespoons whole milk
1 cup golden raisins
1/4 cup custard powder, such as Bird's brand*
*Available online and from suppliers of British products.
Special Equipment
large ceramic heatproof bowl or 8 (8-ounce) ramekins, parchment paper

Steps:

  • Butter bowl or ramekins, then dust with flour, knocking out excess. On parchment paper, trace circle slightly larger than diameter of bowl (or 8 circles slightly larger than ramekins). Cut out.
  • Fill large, shallow, wide saucepan with 1 inch water. Add flat steamer or equally sized cookie cutters to create steaming platform just above water level.
  • In bowl of stand mixer fitted with paddle attachment, beat together butter and 1 1/4 cups sugar until pale and fluffy, 4 to 5 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl periodically. Beat in vanilla.
  • Sift flour into medium bowl. Gradually beat flour into egg mixture just until combined. Add 3 tablespoons milk and beat until smooth, about 30 seconds. Add raisins and beat just until combined.
  • Transfer batter to prepared bowl or ramekins, smoothing top. Top bowl or ramekins with parchment paper circle(s), gently pressing on paper to make contact with batter.
  • Over moderately high heat, bring water in steamer to simmer. Transfer bowl or ramekins to steamer, cover pan tightly, lower heat to moderate, and steam, adding more boiling water to pan if necessary, until pudding is set, about 2 hours for bowl or 1 hour for ramekins.
  • Meanwhile, make custard sauce: In large bowl, whisk together custard powder, remaining 2 tablespoons sugar, and 2 tablespoons milk to form paste. In medium saucepan over moderate heat, bring remaining 2 cups plus 6 tablespoons milk to simmer. Whisking constantly, gradually add hot milk to custard paste. Return mixture to saucepan and cook, whisking constantly, until sauce thickens, 1 to 2 minutes. Remove from heat and keep warm.
  • Transfer pudding bowl or ramekins to rack and cool 5 minutes. Run paring knife around inside rim of bowl or ramekins and invert pudding(s) onto plate(s). Serve warm with custard sauce.

SPOTTED DICK



Spotted Dick image

Categories     Cake     Dessert     Steam     Currant     Lemon     Dried Fruit     Raisin     Winter     Boil     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1/2 cup mixed currants and golden raisins or other assorted dried fruit
1/2 teaspoon finely grated fresh lemon zest
Suet pastry dough
Custard sauce
Special Equipment
1-quart ceramic pudding mold

Steps:

  • Fill a large heavy pot (at least 8 inches across by 6 inches deep, with a tight-fitting lid) with 1 1/2 inches water. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot. Knead fruit and zest into dough and form dough into a ball. Put into well-buttered pudding mold and flatten top. Top dough with a round of buttered wax paper, buttered side down, and cover top of mold with heavy-duty foil, crimping tightly around edge.
  • Bring water in pot to a boil and set mold on platform. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed. Transfer pudding in mold to a rack and let stand 5 minutes. Discard foil and wax paper and run a thin knife around edge of pudding. Invert a plate over mold, then invert pudding onto plate. Serve immediately with custard sauce.

SPOTTED DICK



Spotted Dick image

One of the most popular British puddings is spotted dick. The latter half of the phrase was a nineteenth-century British word for plain pudding; the spots are typically raisins, but we used dried currants. (The dessert also goes by spotted dog.) In this recipe, the time-honored suet (beef fat) is swapped for butter. Vanilla-specked creme anglaise is on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 8 to 10

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus more softened for pudding basin and parchment
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
3/4 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
3/4 cup dried currants
4 large eggs, lightly beaten
1/3 cup whole milk
Creme Anglaise for Apricot Pudding(optional), for serving

Steps:

  • Set a round wire rack in bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl (or two 3-cup basins) on rack. Fill pot with enough water to come about three-quarters of the way up sides of basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
  • Butter a 10-inch round of parchment paper; set aside. Whisk together flour, baking powder, and salt in a large bowl. Using a pastry blender or your fingers, cut in butter until pieces are no larger than small peas. Stir in sugar, lemon zest, and currants. Stir in lemon juice, then eggs and milk; stir until combined.
  • Transfer batter to prepared basin. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in center of foil to allow room for pudding to expand. Cut a piece of kitchen twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
  • Carefully lower pudding into boiling water, and cover pot. Return to a boil; reduce to a simmer, and steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 2 hours, adding boiling water occasionally to maintain level.
  • Transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen; invert pudding onto a serving plate. Serve warm, with creme anglaise if desired.

SPOTTED DICK WITH CUSTARD SAUCE RECIPE



Spotted Dick with Custard Sauce Recipe image

Provided by Coppermouse

Number Of Ingredients 30

Spotted Dick
2 oz plain flour
1 tsp baking powder
1/2 teaspoon mixed spice
pinch of salt
2 oz shredded suet
1 oz white or brown sugar
4 oz currants
2 oz fresh breadcrumbs
1 egg, beaten
4-5 tbsp milk
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
Custard
3 egg yolks
1 tbsp caster sugar
1/2 pint milk
1/4 tsp vanilla essence
Whisk the yolks and sugar together in a bowl. Heat the milk in a
saucepan until it is nearly boiling.
Whisk the hot milk gradually into the egg mixture. Put the bowl over
a saucepan of simmering water and stir the mixture over the indirect
heat until it is thick enough to coat the back of a wooden spoon.
(Direct heat will make the custard curdle.)
Stir in the vanilla essence and more sugar, according to taste.
Strain and serve hot.

Steps:

  • 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.

VEGAN SPOTTED DICK & CUSTARD RECIPE BY TASTY



Vegan Spotted Dick & Custard Recipe by Tasty image

Here's what you need: self raising flour, baking powder, vegan butter, caster sugar, currants, orange, lemon, coconut milk, vegan butter, corn flour, turmeric, water, caster sugar, coconut milk, vegan double cream, vanilla extract

Provided by Amy Harriott-Gregory

Yield 6 servings

Number Of Ingredients 16

½ lb self raising flour
½ teaspoon baking powder
1 cup vegan butter, frozen then grated
¼ cup caster sugar
1 cup currants
½ orange, zest
½ lemon, zest
½ cup coconut milk
vegan butter, for greasing
2 ½ tablespoons corn flour
⅛ teaspoon turmeric
4 tablespoons water
½ cup caster sugar
2 cups coconut milk
½ cup vegan double cream
2 tablespoons vanilla extract

Steps:

  • In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.
  • Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.
  • Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.
  • Place the dough into a greased pudding basin. Place greaseproof paper over the top of the dough and cover with a lid. If your basin doesn't have a lid simply use tin foil.
  • Take a large pot and place a small up-turned saucer into the bottom. Next take a large piece of greaseproof paper and fold into a long strip and place it into the pot. (You want it to be long enough so it sits along the bottom and up the sides of the basin)
  • Place the basin on top of the saucer and grease proof paper. Fill the pot ¼ full of cold water, cover with a lid and place over a low-medium heat.
  • Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.
  • To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.
  • Next add the caster sugar, vanilla extract, coconut milk & vegan double cream. Whisk until combined and then pour in your cornflour mix. Stir until fully combined.
  • Place a medium sized pan over a medium heat and your custard mix. Cook for 10 minutes (or until it has thickened and glossy) continuously stirring.
  • Once cooked, remove from heat and enjoy!

Nutrition Facts : Calories 840 calories, Carbohydrate 66 grams, Fat 63 grams, Fiber 3 grams, Protein 7 grams, Sugar 31 grams

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