Spotted dick recipe
This dish was recently renamed ‘Spotted Richard’ and then ‘Sultana Sponge’ at a Welsh council canteen, after the catering staff complained of ‘immature comments’ from council staff. The move was proclaimed ludicrous by one councillor, who campaigned successfully to have the proper name reinstated. People will soon be ‘frightened of their own shadow’, he harrumphed. Makes you proud to be British!
Ingredients
- 360 g Plain flour
- 1 pinch Salt
- 2 tsp Baking powder
- 180 g Vegetable suet
- 125 g Soft brown sugar
- 175 g Currants
- 1 Lemon, grated zest
- 0.5 tsp Ground mixed spice
- 150 ml Whole milk
- 1 Good sized knob of butter, to use for greasing
- 6 Small knobs of butter for serving
- 3 tbsp Golden syrup, for serving
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 210 mins
- Serves: 6
Step-by-step
- Sift the flour, salt and baking powder into a large mixing bowl. Stir in the suet, sugar, currants, lemon zest and mixed spice, then add just enough milk to make a soft dough.
- Shape the dough into a log shape and wrap loosely in a sheet of buttered heavy-duty clingfilm. Wrap this loosely in muslin and secure with string.
- Drop the log into a large pan of boiling water and simmer for 2 hours. If using a cylindrical mould, line it with buttered greaseproof paper, put the dough in the mould and steam for 2½ hours.
- To serve, remove the wrappings and cut the pudding into 3cm slices. Serve with a knob of butter and drizzle with golden syrup. Delicious with Quick Custard or double cream.
- Tip; you can substitute spelt flour for white flour if you prefer it.
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More recipes from Henry Dimbleby
Recipe: Quick real custard
Book: Leon Baking & Puddings,Book 3 by Claire Ptak & Henry Dimbleby
Publisher: Conran Octopus