British Desserts (Print Version)
# Ingredients:
01 -
2 cups All-Purpose Flour.
02 -
2 teaspoons Baking Powder.
03 -
1/4 teaspoon Salt.
04 -
5 ounces Beef Suet (or 10 tablespoons chilled butter, diced).
05 -
2/3 cup Caster or Granulated Sugar.
06 -
1 cup Dried Currants.
07 -
3/4 cup Milk.
08 -
2 teaspoons Vanilla Extract.
09 -
Zest of one large Lemon.
10 -
English Custard Sauce for serving.
# Instructions:
01 -
Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stockpot to keep the pudding mold from touching the pot's bottom. Add water and bring to a boil. Generously grease a 1.6-liter pudding mold.
02 -
In a food processor, combine flour, sugar, baking powder, salt, and suet (or butter) and pulse until the mixture resembles coarse sand. Transfer to a large mixing bowl.
03 -
Add milk, lemon zest, vanilla extract, and currants to the bowl and stir until combined. Scoop the batter into the greased pudding mold and secure the lid tightly.
04 -
Lower the pudding mold into the boiling water, ensuring the water reaches halfway up the mold. Reduce to a simmer and cook undisturbed for 90 minutes (or 3-4 hours if using suet for a light, spongy texture). Use a plate with a weight on top if needed to keep the mold submerged. Check water periodically and add more as needed.
05 -
Remove the mold from water and let sit for 15 minutes. Invert onto a plate, slice into wedges, and serve warm with English Custard Sauce.
# Notes:
01 -
Spotted Dick is a classic British steamed pudding known for its light, spongy texture and rich flavor, traditionally made with beef suet and dried currants.
02 -
This dessert is best served warm with English custard, providing a comforting and indulgent treat.
03 -
Customize with other dried fruits like raisins or sultanas if preferred.