Best Spotted Pup Pudding Recipes
SPOTTED DOG
This steamed pudding with British origins is traditionally made with suet and raisins. It has been updated to suit today's tastes by replacing the suet with butter, and the raisins with currants.
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
- Preheat oven to 350°F Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat, Add the currants and brandy and stir.
- Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden,.
- Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
- Serve the Spotted Dog warm wirh cream and the warmed syrup.
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.
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