Recipe: Spotted Dick

SPOTTED DICK

It's a traditional steamed pudding from the British Isles... promise! Served with an Earl Grey infused custard it's a proper family favourite and centre-piece desserts for everyone to help themselves to. Apologies in advance for the smirks... Barry finds the concept of a 'spotted dick' hilarious!

Ingredients

  • 400 ml double cream
  • 6 egg yolks
  • 100 g suet
  • 2 earl grey tea bags
  • 55 g light brown sugar
  • 140 ml whole milk
  • 1 knob butter for greasing
  • 6 tsp caster sugar
  • 1 pinch salt
  • 200 g self-raising flour
combine the flour & suet

Step 1

Combine The Flour & Suet

Weigh the flour into a clean bowl and add the suet. Rub the two together to combine.

Add the dough to a bowl

Step 2

Add The Dough To A Bowl

Stir in the dried fruit and sugar. Add a pinch of salt and mix in the milk until you have a dough ball. Grease the inside of a litre pudding basin with butter and add the dough.

seal the pudding into a bowl

Step 3

Seal The Pudding Into A Bowl

Cover with a circle of greaseproof paper and then a sheet of tin foil. Tie it with a piece of string to keep it sealed if required.

steam the pudding

Step 4

Steam The Pudding

Place a ramekin in the bottom of a deep saucepan with a lid and place the pudding on top. Pour in a glass of water and heat on the stove to steam the pudding for an hour, checking back occasionally to make sure it doesn’t boil dry.

Step 5

Infuse The Cream

Warm the double cream in a saucepan with the two tea bags. Leave the cream to one side to infuse for 10 minutes.

pour the cream over eggs

Step 6

Pour The Cream Over Eggs

Whisk the egg yolks with the sugar in a clean bowl. Heat the cream to boiling again, remove the teabags and pour over the egg yolks as you whisk.

Finish the custard

Step 7

Finish The Custard

Return the custard to the pan and heat gently, stirring continually until it thickens to a custard. Pour through a fine sieve into a cold bowl to stop the cooking.

Turn out and dig in!

Step 8

Turn Out And Dig In!

Turn the steamed sponge out onto a plate and serve whole at the table with a jog of custard. Serves 6

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