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Spotted Dick
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Cook Time:
90 minutes
Total Time:
220 minutes
Classic British spotted dick pudding served with homemade custard.
Ingredients:
  • 0.5 cup whole milk
  • 0.5 cup heavy whipping cream
  • 0.125 teaspoon kosher salt
  • 0.25 cup granulated sugar
  • 2 large egg yolks
  • 1.66 cups all-purpose flour
  • 0.5 teaspoon kosher salt
  • 7 tablespoons cold unsalted butter, cubed, plus more for greasing bowl and parchment
  • 0.33 cup granulated sugar
  • 0.33 cup dried currants
  • 0.33 cup raisins
  • 1 teaspoon grated lemon zest
  • 0.66 cup whole milk
Instructions:
  • In a saucepan over gentle heat, warm the milk, cream, and salt, stirring occasionally until it starts to steam.
  • In a bowl, combine sugar and egg yolks until smooth. Slowly pour half of the warm milk mixture into the egg yolk mixture while whisking continuously. Pour the egg yolk mixture back into the milk mixture in the saucepan. Cook over medium-low heat, whisking constantly, until the mixture slightly thickens and coats the back of a spoon, around 3 to 5 minutes.
  • Whisk in vanilla extract off the heat. Strain the egg yolk mixture through a fine mesh sieve into a bowl. Allow it to cool at room temperature for 30 minutes, then cover and chill until completely cool for about 1 hour.
  • Once the custard sauce has cooled, generously butter a 1.5-quart heatproof metal bowl. Then, trace the base of the bowl on a sheet of parchment paper, cut out the round, and place it at the bottom of the bowl for lining.
  • In a large bowl, combine flour, baking powder, and salt. Use your hands or a pastry blender to incorporate the butter until mixture resembles coarse crumbs. Add sugar, currants, raisins, and lemon zest, and mix well. Slowly add milk and vanilla until just combined. The batter will be thick.
  • Spoon batter into the bowl, spreading evenly. Gently cover with buttered parchment paper.
  • Securely seal the bowl by tightly wrapping a double layer of aluminum foil around it. Use kitchen twine to tie around the top edge of the bowl, knotting it securely to keep the foil in place. Add another piece of twine on opposite sides to create a convenient handle for lifting.
  • 1. In a large, deep pot, position the expandable metal steamer basket upside down to make a perforated platform. Pour in about 1 inch of water and bring to a boil over medium-high heat, then reduce to a simmer over low. 2. Ensure the bottom of the bowl you're using does not touch the water. 3. Cover and steam the pudding until set and a wooden pick inserted in the center comes out clean, which should take around 1 hour and 30 minutes to 1 hour and 40 minutes. 4. Verify the pudding is cooked through by inserting an instant-read thermometer in the center, it should register about 180 degrees F (82 degrees C). 5. Keep the simmer going by adjusting the heat as needed and adding water if required during the cooking process.
  • Using the twine handle, gently lift the bowl out of the pot. Remove and discard the twine, aluminum foil, and parchment paper. Allow the bowl to cool for 10 minutes.
  • Carefully turn the pudding onto a serving plate to reveal its beautiful texture. Gently remove the bowl and dispose of the parchment. Enjoy the warm pudding with a side of chilled custard sauce.

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