Best Spotted Dick Traditional British Steamed Fruit Sponge Pudding Recipes
STEAMED FRUIT PUDDING
These steamed puddings are really more like a cake than anything else. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add sugar, salt, butter, and pineapple juice to the beaten egg; heat.
- Stir in raisins, nuts, dates and vanilla; mix well.
- Sift together the dry ingredients and add to the mixture.
- Pour into a well-greased mold, cover tightly and steam for an hour.
- Transfer to a 250F oven and bake for an hour.
- Unmold and serve with Recipe #315136 or the dessert sauce of your choice.
Nutrition Facts : Calories 436.9, Fat 13, SaturatedFat 4.8, Cholesterol 50.5, Sodium 543.5, Carbohydrate 76.5, Fiber 4.8, Sugar 44, Protein 7.4
SPOTTED DICK
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
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
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
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! TRADITIONAL BRITISH STEAMED FRUIT SPONGE PUDDING
I am finally posting my recipe for Spotted Dick! This delicious steamed sponge pudding with currants is a British schoolboy favourite from the days when school dinners were not only tasty and nourishing, but may have been the only hot meal of the day for some children. Originally, Spotted Dick would have been made with beef suet and breadcrumbs - this recipe has been updated for modern tastes, and uses vegetarian suet or butter with flour. Serve this with English custard for a comforting and nostalgic flavour explosion! Steaming is so easy, and whilst it bubbles and simmers away, you are free to do other things around the kitchen, such as prepare the custard!
Provided by French Tart
Categories Dessert
Time 1h35m
Yield 1 Spotted Dick Pudding, 4 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 600 ml (1 pint) pudding basin.
- Mix together the dry ingredients.
- Add the egg and sufficient milk to produce a smooth dropping consistency.
- Place the mixture into prepared pudding basin.
- Cover with pleated greaseproof paper and foil and steam for about 1½ hours.
- Turn out and serve hot with custard or syrup.
Nutrition Facts : Calories 346.1, Fat 14.5, SaturatedFat 3.9, Cholesterol 48.7, Sodium 63.6, Carbohydrate 49.5, Fiber 3, Sugar 21.1, Protein 5.8
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