My Mums Spottier Dick Recipes

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SPOTTED DICK



Spotted Dick image

Provided by Food Network

Time 55m

Yield one loaf

Number Of Ingredients 7

1 pound (450 grams) plain white flour, preferably unbleached
1 level teaspoon/1/2 American teaspoon salt
1 level teaspoon/1/2 American teaspoon bread soda (baking soda), finely sifted *see note
1 dessertspoon sugar
3 to 4 ounces (85 to 110 grams) sultanas
1 free range egg (egg is part of liquid measurement)
About 14 fluid ounces (425 milliliters) buttermilk

Steps:

  • Preheat your oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl sift in the flour and bread soda, add the salt, sugar, and sultanas. Mix well by lifting the flour and fruit up in to your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore hopefully more lightness to your finished bread. Now make a well in the center of the flour. Break the egg into the bottom of your measuring jug, and add the buttermilk to the14 fluid ounce (425 milliliter) line (your egg is part of your liquid measurement). Pour most of this milk and egg into the flour. Using 1 hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. The trick with spotted dick like all soda breads is not to over mix the dough. Mix it as quickly and as gently as possible thus keeping it light and airy. When the dough all comes together, turn it out onto a well-floured work surface. Wash and dry your hands.
  • With floured fingers roll lightly for a few seconds just enough to tidy it up. Pat the dough into a round, pressing to about 2-inch (6 centimeter) in height. Place the dough on a baking tray dusted lightly with flour. With a sharp knife cut a deep cross on it, let the cuts go over the sides of the bread. Prick with knife at the 4 triangles as according to Irish Folklore this is to let the fairies out!
  • Put in the preheated oven for 10 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 35 minutes or until cooked. If you are in doubt about the bread being cooked, tap the bottom: if it is cooked it will sound hollow. Serve freshly baked, cut into thick slices and smeared with butter and jam. Spotted Dick is also really good eaten with cheese.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.

MY MUMS SPOTTIER DICK



My Mums Spottier Dick image

This is a proper "blokes" pudding - loads of custard, a little warmed syrup over the top and even some cream. Superb!

Provided by Jamie Oliver

Categories     dessert

Time 3h15m

Yield 6 servings

Number Of Ingredients 12

4 ounces (115 grams) suet
4 1/2 ounces (120 grams) dried apricots, chopped
8 ounces (240 grams) raisins or sultanas
1 orange, zested
4 1/2 ounces (120 grams) plain flour
4 1/2 ounces (120 grams) sugar
4 1/2 ounces (120 grams) bread crumbs
2 tablespoons grated ginger (or to taste)
Pinch grated nutmeg
Pinch salt
1 egg, beaten
1 pint (140 milliliters) milk

Steps:

  • Grease a 3-pint (1 liter) pudding basin. Mix all the ingredients together, except the egg and milk. Add the beaten egg and milk and mix well. (I do this in a mixer but you can do it by hand, no problem.)
  • Put the mixture in the basin, cover with tin foil or a cloth, and put the basin in a pan with water half-way up the sides of the basin. Bring the water to a boil, put on a tight-fitting lid, and simmer for 3 hours, remembering to top up with (add more) boiling water now and then.

SPOTTED DICK RECIPE BY TASTY



Spotted Dick Recipe by Tasty image

Don't judge dessert by its name! Spotted Dick is a traditional British dessert that will make you feel like royalty. The original recipe calls for suet, but we use butter for a modern twist.

Provided by Marissa Buie

Categories     Desserts

Time 2h23m

Yield 8 servings

Number Of Ingredients 20

2 tablespoons unsalted butter, softened
3 ¾ cups all purpose flour, plus 2 tablespoons, divided
16 tablespoons unsalted butter, frozen for at least 30 minutes
1 ½ teaspoons kosher salt
1 tablespoon baking powder, plus 1 1/2 teaspoons
¾ cup sugar
½ cup golden raisin
½ cup dried currant
1 tablespoon lemon zest
½ cup milk
6 large eggs, lightly beaten
4 large egg yolks
½ cup sugar, divided
1 cup milk
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon vanilla extract, or 1/2 vanilla bean, slit down the middle
Large stock pot, with lid
Steamer rack
2-quart pudding mold, with lid

Steps:

  • Place a steamer rack inside a large stock pot. Add enough water so that when placed on the steamer rack, the pudding mold will be about ¾ of the way submerged. Cover the pot and bring the water to a boil.
  • Grease the pudding mold well with the softened butter. Add 2 tablespoons of flour and turn the mold to coat evenly. Cut out a 6-inch (12 cm) round of parchment paper and grease with butter.
  • Grate the frozen butter on the large holes of a box grater into a large bowl.
  • Add the remaining 3¾ cups (465 G) flour, the salt, and baking powder. Mix with a fork until evenly distributed.
  • Add the sugar, raisins, currants, and lemon zest. Stir to combine.
  • Add the milk and eggs. Stir with a rubber spatula until the batter comes together and there are no dry spots remaining, being careful not to overmix.
  • Transfer to the batter to the prepared pudding mold and smooth the top. Place the parchment round over the batter, greased side down. Secure the lid to the mold.
  • Carefully lower the pudding mold into the steam bath. Reduce the heat to medium-low. Cover the pot and steam for 80-90 minutes, until the internal temperature of the pudding is at least 180°F (80°C). Add more water as needed to maintain the level.
  • While the pudding steams, make the crème anglaise: Prepare an ice bath in a large bowl, filling about halfway.
  • In a medium bowl, whisk together the egg yolks and ¼ cup (50 G) sugar. Set aside.
  • In a small saucepan, combine the milk, heavy cream, remaining ¼ cup (50 G) of sugar, the salt, and the vanilla bean (if using vanilla extract, stir into the cooled crème anglaise). Cook over medium heat for 2-3 minutes, until beginning to steam. Remove the pan from the heat.
  • Ladle ½ cup (120 ML) of the milk mixture into the egg yolk mixture and whisk well. This will temper the eggs so they do not curdle when added back to the pot. Pour the egg yolk mixture back into the pot with the remaining milk mixture.
  • Return the saucepan to medium heat and cook, stirring continuously with a wooden spoon to ensure the egg yolks don't cook on the bottom of the pot, for about 5 minutes, until the custard coats the back of the spoon.
  • Set a strainer inside a medium bowl, then set the bowl in the ice bath, making sure the water doesn't come over the sides. Strain the crème anglaise into the bowl. Whisk until cool, about 5 minutes. Cover and refrigerate until ready to serve.
  • Once the pudding has cooked through, carefully remove it from the steam rack and let sit for 15 minutes on a cooling rack. Uncover the mold and remove the parchment round. Run a knife around the edge of the pudding to loosen. Carefully flip onto a serving platter.
  • Slice and serve the spotted dick warm with the crème anglaise alongside.
  • Enjoy!

Nutrition Facts : Calories 796 calories, Carbohydrate 78 grams, Fat 48 grams, Fiber 2 grams, Protein 18 grams, Sugar 35 grams

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

Make and share this Spotted Dick recipe from Food.com.

Provided by Ian Carol Rice

Categories     European

Yield 1 serving(s)

Number Of Ingredients 5

12 ounces self-raising flour, sifted, plus extra for sprinkling
5 ounces vegetable suet or 5 ounces beef suet, shredded
4 ounces caster sugar, plus extra for sprinkling
6 ounces currants
to taste custard (to serve)

Steps:

  • In a large bowl mix the flour, suet, sugar, currants and 12 fl.oz. water to a soft dough.
  • Shape into a long sausage and wrap in greaseproof paper.
  • Fill a pan that is large enough to take the dough sausage, allowing room to expand, with water.
  • Bring to the boil.
  • Dip a clean tea towel in hot water, wring it out and sprinkle it with flour.
  • Roll up the pudding loosely in the cloth and tie at each end.
  • Place the pudding in the pan and simmer for 2 hours.
  • Remove the tea towel and greaseproof paper, sprinkle with sugar and serve warm with custard.

Nutrition Facts : Calories 3377.9, Fat 145.5, SaturatedFat 36, Sodium 4334.4, Carbohydrate 491.9, Fiber 20.8, Sugar 228.5, Protein 40.6

SPOTTED DICK



Spotted Dick image

This recipe was posted to rec.food.cooking in 1993 by someone in the U.K. It is the recipe her family uses.

Provided by Lynn in RI

Categories     Dessert

Time 3h10m

Yield 1 spotted dick

Number Of Ingredients 4

4 ounces plain flour
4 ounces suet
water, to mix
4 ounces raisins or 4 ounces sultanas

Steps:

  • Mix the flour, currants and grated suet (it should have the general consistency of mouse droppings) very lightly by hand.
  • Moisten with a couple of tablespoons of cold water, enough to give a dryish pastry texture.
  • DO NOT RUB, only stir enough to bind the ingredients together.
  • The mixture can be put into a buttered basin and covered with first a layer of foil, then a cloth (tied on with string), but the usual way is to make a thick roll shape, and wrap it in buttered greaseproof (waxed?) paper, and tie into a cloth.
  • Boil in a lot of water for two to three hours on top of the stove, or all day if using a crock pot.
  • To serve, slice it into 1" thick chunks while still hot.
  • Some people serve it with egg custard, but others consider serving spotted dick with moist brown sugar and a large spoonful of salted butter a must.
  • Use both if you like.

Nutrition Facts : Calories 1827.5, Fat 114.7, SaturatedFat 63.1, Cholesterol 81.7, Sodium 24.2, Carbohydrate 188, Fiber 7.8, Sugar 72.4, Protein 17.9

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

Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

Provided by Valerie Barrett

Categories     Dessert, Dinner

Time 1h45m

Number Of Ingredients 9

250g self-raising flour
pinch of salt
125g shredded suet
180g currant
80g caster sugar
finely grated zest 1 lemon
finely grated zest 1 small orange
150ml whole milk, plus 2-3 tbsp
custard, to serve

Steps:

  • Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
  • Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
  • Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
  • Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.
  • Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

Nutrition Facts : Calories 462 calories, Fat 19.9 grams fat, SaturatedFat 11.2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 34.5 grams sugar, Fiber 2.7 grams fiber, Protein 5.4 grams protein, Sodium 0.5 milligram of sodium

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