Spotted Dick Recipes

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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

SPOTTED DICK



Spotted Dick image

One of the most popular British puddings is spotted dick. The latter half of the phrase was a nineteenth-century British word for plain pudding; the spots are typically raisins, but we used dried currants. (The dessert also goes by spotted dog.) In this recipe, the time-honored suet (beef fat) is swapped for butter. Vanilla-specked creme anglaise is on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 8 to 10

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus more softened for pudding basin and parchment
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
3/4 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
3/4 cup dried currants
4 large eggs, lightly beaten
1/3 cup whole milk
Creme Anglaise for Apricot Pudding(optional), for serving

Steps:

  • Set a round wire rack in bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl (or two 3-cup basins) on rack. Fill pot with enough water to come about three-quarters of the way up sides of basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
  • Butter a 10-inch round of parchment paper; set aside. Whisk together flour, baking powder, and salt in a large bowl. Using a pastry blender or your fingers, cut in butter until pieces are no larger than small peas. Stir in sugar, lemon zest, and currants. Stir in lemon juice, then eggs and milk; stir until combined.
  • Transfer batter to prepared basin. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in center of foil to allow room for pudding to expand. Cut a piece of kitchen twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
  • Carefully lower pudding into boiling water, and cover pot. Return to a boil; reduce to a simmer, and steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 2 hours, adding boiling water occasionally to maintain level.
  • Transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen; invert pudding onto a serving plate. Serve warm, with creme anglaise if desired.

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.

STEAMED SPOTTED DICK



Steamed Spotted Dick image

This steamed old fashioned fruity pudding is delightfully simple and deeply rewarding!

Provided by The Choux Box Kitchen

Time 1h40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put all dried ingredients in to a large bowl, stir though with a fork until combined.
  • Add all remaining ingredients to form a sticky dough. (Any milk works in this recipe, we have been using long life semi-skimmed).
  • Grease a pudding basin with butter, then place the dough in to the basin. It should leave an inch spare at the top of the dish, to allow it to grow. Cover with greased foil, with a fold in to allow the pudding to swell.
  • In a deep pan place a saucer/ramekin at the bottom, then fill with water. Place the pudding in the pan on top of the saucer/ramekin. This prevents direct heat, and potential burning of the base of the pudding. The water should come half way up the pudding basin. Pop a lid on, and allow it to steam for 90 minutes.
  • Remover from the pan, remove foil and let it sit for 10 minutes. You may want to run a knife around the edge, but if greased properly it should turn out beautifully.
  • Serve with fresh custard, Enjoy!

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

VEGAN SPOTTED DICK & CUSTARD RECIPE BY TASTY



Vegan Spotted Dick & Custard Recipe by Tasty image

Here's what you need: self raising flour, baking powder, vegan butter, caster sugar, currants, orange, lemon, coconut milk, vegan butter, corn flour, turmeric, water, caster sugar, coconut milk, vegan double cream, vanilla extract

Provided by Amy Harriott-Gregory

Yield 6 servings

Number Of Ingredients 16

½ lb self raising flour
½ teaspoon baking powder
1 cup vegan butter, frozen then grated
¼ cup caster sugar
1 cup currants
½ orange, zest
½ lemon, zest
½ cup coconut milk
vegan butter, for greasing
2 ½ tablespoons corn flour
⅛ teaspoon turmeric
4 tablespoons water
½ cup caster sugar
2 cups coconut milk
½ cup vegan double cream
2 tablespoons vanilla extract

Steps:

  • In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.
  • Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.
  • Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.
  • Place the dough into a greased pudding basin. Place greaseproof paper over the top of the dough and cover with a lid. If your basin doesn't have a lid simply use tin foil.
  • Take a large pot and place a small up-turned saucer into the bottom. Next take a large piece of greaseproof paper and fold into a long strip and place it into the pot. (You want it to be long enough so it sits along the bottom and up the sides of the basin)
  • Place the basin on top of the saucer and grease proof paper. Fill the pot ¼ full of cold water, cover with a lid and place over a low-medium heat.
  • Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.
  • To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.
  • Next add the caster sugar, vanilla extract, coconut milk & vegan double cream. Whisk until combined and then pour in your cornflour mix. Stir until fully combined.
  • Place a medium sized pan over a medium heat and your custard mix. Cook for 10 minutes (or until it has thickened and glossy) continuously stirring.
  • Once cooked, remove from heat and enjoy!

Nutrition Facts : Calories 840 calories, Carbohydrate 66 grams, Fat 63 grams, Fiber 3 grams, Protein 7 grams, Sugar 31 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 WITH BRANDIED CURRANTS



Spotted Dick with Brandied Currants image

Whether you call it spotted dick, spotted dog, or spotted Richard, this steamed currant pudding is one of the most beloved British desserts. Martha plumps the "spots" of dried fruit with brandy for an extra pop of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 16

1 1/4 cups whole milk
3/4 cup heavy cream
1/2 vanilla bean, split and seeds scraped
4 large egg yolks
3 tablespoons sugar
Pinch of kosher salt
1 cup dried currants
1/2 cup brandy
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces, plus more room-temperature butter for bowl and parchment
2 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1/3 cup heavy cream
Grated zest of 1 lemon, plus 1 tablespoon fresh juice

Steps:

  • Creme Anglaise:In a medium saucepan, bring milk, cream, and vanilla seeds and pod to a simmer over medium heat.
  • In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, slowly add about half the hot milk mixture to temper, then return to saucepan with remaining milk mixture. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of the spoon, 6 to 8 minutes. Strain through a fine sieve into a bowl, pressing with a flexible spatula to extract as much liquid as possible; discard solids. Cover and refrigerate until chilled, at least 2 hours and up to 2 days.
  • Pudding:In a small saucepan, heat currants and brandy until warm; let stand at room temperature until most of the brandy has been absorbed, 30 to 45 minutes. Meanwhile, set a round wire rack in bottom of a large stockpot. Set a 2 1/2-quart ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up sides of bowl. Remove bowl; dry, butter inside, and set aside. Cover pot and bring to a boil.
  • Butter a 10-inch parchment round; set aside. In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a pastry blender or your fingers, cut in cold butter until pieces are no larger than small peas. Stir in eggs, cream, lemon zest and juice, and currant-brandy mixture until combined.
  • Transfer batter to prepared bowl. Place parchment round, buttered-side down, over bowl and top with foil to seal. Fold a long piece of foil into thirds and center bowl on foil. Pull ends of foil to top edge of bowl and carefully lower pudding into boiling water. Fold ends of foil down into pot and cover pot. Return to a boil, then reduce to a simmer; steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 1 hour 15 minutes, occasionally adding boiling water to maintain level, if necessary.
  • Using foil sling, transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen; invert pudding onto a serving plate. Serve warm with creme anglaise.

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THE ULTIMATE SPOTTED DICK RECIPE
2015-07-08 Gather the ingredients. In a small bowl, mix raisins, currants, sugar, and lemon zest. Sift flour into a large mixing bowl and add suet and salt; mix together to combine. Add a little bit of the milk. Using a knife, cut in suet, adding more milk little by little until mixture comes together.
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4.2/5 (59)
Total Time 2 hrs 30 mins
Category Dessert
Calories 414 per serving
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HOW TO MAKE SPOTTED DICK, A TRADITIONAL BRITISH PUDDING
2022-04-14 Nancy Mock for Taste of Home. Whisk the flour, baking powder and salt in a large bowl. Grate the cold butter into the mixture, then toss the butter pieces until they’re coated in flour. Stir in the sugar, currants, and lemon and orange zest. Pour the milk into the bowl and stir until the mixture becomes a thick batter.
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SPOTTED DICK – FAT BLOKE COOKS
Spotted Dick a Steamed pudding from the UK, very satisfying on a cold winter night. This recipe is made with butter flavord shortening as it has a high melt point like suet the traditional fat used. I always pop the fat into the freezer for a few hours to harden up, then using a box grater on the large setting grate up and mix in.
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SPOTTED DICK - WIKIPEDIA
Spotted dick (also known as "spotted dog" or "railway cake") is a traditional British steamed pudding, historically made with suet and dried fruit (usually currants or raisins) and often served with custard.. Non-traditional variants include recipes that replace suet with other fats (such as butter), or that include eggs to make something similar to a sponge pudding or cake.
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SPOTTED DICK - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES, TV …
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SPOTTED DICK RECIPE
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SPOTTED DICK RIDES AGAIN | RECIPES | DELIA ONLINE
The ultimate comfort pudding. This recipe is from Delia's Complete How to Cook. Serves 4-6. First of all, mix the filling ingredients together in a bowl. After that, make the suet pastry: sift the flour into a bowl, add the breadcrumbs, suet and a pinch of salt, and mix to combine. Mix the milk with 2 fl oz (55 ml) water and add a little to the ...
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VEGAN SPOTTED DICK - DOMESTIC GOTHESS
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SPOTTED DICK | BRITISH FOOD: A HISTORY
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HOW TO MAKE SPOTTED DICK | GOODTO
2021-03-24 Pour boiling water around it to come about two-thirds up the sides. Put a lid on the pan. Check the water regularly to make sure that the pan doesn’t boil dry. Cook it for about 2 hrs or until it springs back when lightly pressed. Remove the bowl from the steamer and leave for a couple of minutes to cool.
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SPOTTED DICK | SAINSBURY'S RECIPES
Sift the flour, baking powder and a pinch of salt into a large bowl and, using your fingertips, rub in the butter. Stir in the suet, sugar, lemon zest and currants. Stir in the egg and add enough milk to mix to a soft consistency. 2. Spoon into the basin. Cover with buttered kitchen foil, making a pleat across the centre, and tie with string. 3.
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SPOTTED DICK RECIPE : SBS FOOD
150 g raisins, soaked in 60 ml (¼ cup) brandy for a few hours to soften; 125 g unsalted butter, softened, plus extra, to grease; 220 g (1 cup) caster sugar, plus extra, to sprinkle; 1 lemon ...
From sbs.com.au
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SPOTTED DICK! TRADITIONAL EASY RECIPE :) - YOUTUBE
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From youtube.com
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BEST EVER SPOTTED DICK | TASTEMADE
Steps. Put the currants into a saucepan with 250 millilitres of water and simmer for 5 minutes, then leave to rest in the water while you prepare the rest. Generously butter the inside of the pudding dish and prepare the lid by laying a piece of foil on top of a piece of baking paper.
From tastemade.co.uk
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SLOW COOKER STEAMED SPOTTED DICK PUDDING [CLASSIC BRITISH]
2022-02-24 Place the slow cooker lid on and cook on high for 4 hours. Carefully run a knife around the edges of the pudding to loosen a little. Place a serving plate over the pudding basin and flip upside down. If necessary give the bottom of the pudding basin a hard tap! The pudding will slip out onto the plate.
From traditionalplantbasedcooking.com
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SPOTTED DICK RECIPE - FOOD FANATIC
2017-12-02 Spotted Dick Recipe. Spotted dick is a lovely, spongy lemony pudding ‘spotted’ with currants. Steamed on the stovetop in a water bath, this is classic British dessert is served with warm English custard. A warming and comforting dessert for those cold winter nights.
From foodfanatic.com
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WHAT IS SPOTTED DICK? (WITH PICTURES) - DELIGHTED COOKING
2022-05-30 Spotted dick is a baked pudding with primary ingredients of flour, currants, golden sugar, rum, and suet. Suet is traditionally made from raw beef fat, though vegetarians may take heart since suet can also be made from a combination of vegetable fats. Most often, however, suet in this dish is of the non-vegetarian variety.
From delightedcooking.com
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SPOTTED DICK | THE ENGLISH KITCHEN
2017-09-16 Butter a piece of greaseproof paper, or wax paper, measuring about 60 cm (24 inches) square with the soft butter. Set aside. Whisk the flour, baking powder and caster sugar together in a bowl. Drain the currants, reserving any liquid. Stir the currants and sue into the flour mixturet. Add the melted butter.
From theenglishkitchen.co
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BEST QUICK AND EASY RECIPES | FOOD NETWORK CANADA
The best quick and easy chicken and dinner recipes, plus healthy how-tos and comfort food cooking tips for cookies, pasta, cauliflower, and more. ADVERTISEMENT. IN PARTNERSHIP WITH. Recipes. Meal. Season. Dish Type. Special Diet. Cooking Method. Cuisine. Occasion. Filters quick and easy. Your New Favourite Summer Sheet-Pan Supper: Citrus Rainbow Trout. …
From foodnetwork.ca
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SPOTTED DICK SUET PUDDING - SIMPLY HOME COOKING
2020-02-21 The following recipe is called Spotted Dick. This is a very simple recipe but unfortunately, the cooking time is 2 hours so it’s not quick. In the kitchens in the UK, we used to make them in stainless steel sleeve but now at home I make it in a plum pudding bowl but you will need a lid. Utensils . A pudding bowl, lightly greased using butter. A bowl, wooden spoon and …
From oliveshomecooking.com
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TRADITIONAL SPOTTED DICK PUDDING RECIPE - TASTINGTABLE.COM
2022-01-31 In a large bowl, add the flour, baking powder, and shortening. Using your fingers, rub the shortening into the flour until the mixture resembles small to …
From tastingtable.com
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