Spotted Dick with Vanilla Custard

Ingredients

• 200g (1 ½ cups) self-rising flour 200g (1 ½ cups) self-rising flour
• 100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
• 75g (⅓ cup) granulated sugar 75g (⅓ cup) granulated sugar
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• 100g (½ cup) currants 100g (½ cup) currants
• 100g (½ cup) raisins 100g (½ cup) raisins
• Zest of 1 lemon Zest of 1 lemon
• 2 large eggs, beaten 2 large eggs, beaten
• 2 tbsp milk 2 tbsp milk
• Pinch of salt Pinch of salt
• For the vanilla custard: For the vanilla custard:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 large egg yolks 4 large egg yolks
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 2 tsp vanilla extract 2 tsp vanilla extract

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat: 20g (total), 12g (saturated)
• Carbohydrates: 60g (total), 30g (sugars)
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter cubes, sugar, cinnamon, nutmeg, and a pinch of salt. Rub the butter into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
2. 2.
   Stir in the currants, raisins, and lemon zest.
3. 3.
   Add the beaten eggs and milk to the mixture, and stir until a soft dough forms. Be careful not to overmix.
4. 4.
   Grease a pudding basin or a heatproof bowl with butter. Transfer the dough into the greased bowl, smoothing the top with a spatula.
5. 5.
   Cover the bowl with a double layer of greased parchment paper or aluminum foil, securing it tightly with kitchen twine.
6. 6.
   Place the bowl in a large pot with enough boiling water to reach halfway up the sides of the bowl. Cover the pot with a lid and steam the pudding over medium-low heat for 1 ½ to 2 hours, or until a skewer inserted into the center comes out clean.
7. 7.
   While the pudding is steaming, prepare the vanilla custard. In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat.
8. 8.
   In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
9. 9.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
10. 10.
    Return the custard mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon. Remove from heat and let it cool slightly.
11. 11.
    Once the pudding is cooked, carefully remove it from the pot and let it cool for a few minutes. Remove the parchment paper or foil.
12. 12.
    Invert the pudding onto a serving plate, allowing the golden-brown spotted surface to be on top.
13. 13.
    Serve the Spotted Dick warm, accompanied by the vanilla custard.

Treat your ingredients with care...

• Currants and raisins — Ensure they are plump and moist before using in the recipe. If they seem dry, you can soak them in warm water for a few minutes to rehydrate them before adding to the dough.

Tips & Tricks

• To achieve a lighter texture, make sure not to overmix the dough once the wet ingredients are added.
• Serve the Spotted Dick warm for the best taste and texture.
• If you don't have a pudding basin, you can use a heatproof bowl covered tightly with foil.
• Feel free to adjust the amount of cinnamon and nutmeg according to your personal preference.
• For a boozy twist, you can soak the currants and raisins in rum or brandy before adding them to the dough.

Serving advice

Serve the Spotted Dick warm, spooning generous portions onto individual plates. Pour the velvety vanilla custard over the pudding, allowing it to seep into the sponge. Garnish with a sprinkle of powdered sugar and a dusting of ground cinnamon for an extra touch of elegance.

Presentation advice

To enhance the presentation, you can dust the top of the Spotted Dick with powdered sugar before serving. Additionally, you can garnish the plate with a sprig of fresh mint or a few fresh berries for a pop of color.