Spotted Dick

Ingredients

• 2 cups all-purpose flour
• ¾ cup vegetarian suet, finely shredded
• ½ cup whole milk
• ¾ cup currants
• ½ cup brown sugar
• 2 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1.5 cups whole milk
• 4 whole egg yolks
• ¼ cup sugar
• 1 tsp vanilla extract

Instructions

1. 1

   Fill a large pot one-third full with water and bring it to a boil over high heat while you prepare the pudding mixture; you'll see rolling bubbles breaking across the surface.

2. 2

   In a large mixing bowl, combine the flour, shredded suet, baking powder, cinnamon, and salt by stirring with a wooden spoon until the mixture looks like fine breadcrumbs with no lumps.

3. 3

   Pour the milk into the flour mixture and stir with the wooden spoon until a soft, sticky dough forms that holds together when you squeeze a handful.

4. 4

   Add the currants and brown sugar to the dough and stir until they are evenly distributed throughout with no pockets of unmixed sugar.

5. 5

   Tear off a sheet of parchment paper about 12 inches long and place it on top of a sheet of aluminum foil of the same size.

6. 6

   Spoon the pudding mixture onto the center of the parchment and foil, then pull up all four corners and tie them together loosely with kitchen string, leaving room for the pudding to expand.

7. 7

   Carefully place the wrapped pudding into the boiling water seam-side up using kitchen tongs or a slotted spoon; the water should come halfway up the sides of the pudding bundle.

8. 8

   Cover the pot with a tight-fitting lid and reduce the heat to medium-low so the water maintains a gentle, steady simmer with occasional bubbles breaking the surface.

9. 9

   Steam the pudding for 1 hour and 45 minutes without lifting the lid; the pudding is done when a skewer inserted into the center for 5 seconds comes out warm with no raw batter clinging to it.

10. 10

    Remove the pudding from the water using kitchen tongs, carefully unwrap it, and turn it out onto a serving plate; it should slide out onto the plate and feel springy when pressed gently.

11. 11

    Pour the milk into a heavy-bottomed saucepan and set it over medium heat; do not stir, just let it heat until small bubbles form around the edges and you see a faint wisp of steam, about 5 minutes.

12. 12

    While the milk heats, put the egg yolks and sugar into a medium bowl and whisk vigorously with a wire whisk until the mixture is pale yellow and thick, about 2 minutes of constant whisking.

13. 13

    Slowly pour the hot milk into the egg yolk mixture while whisking constantly; pour in a thin stream from a height of 6 inches so the eggs warm gradually and do not scramble.

14. 14

    Pour the mixture back into the saucepan and set it over medium-low heat, then stir constantly with a wooden spoon for 8–10 minutes until the custard coats the back of the spoon and a line drawn through it stays clear.

15. 15

    Remove the custard from heat and stir in the vanilla extract, then pour it through a fine-mesh sieve into a warm serving pitcher to remove any lumps.

16. 16

    Slice the pudding into 6 equal wedges using a sharp serrated knife, wiping the blade clean between cuts, and arrange them on warm dessert plates.

17. 17

    Pour the warm custard sauce around each slice or offer it in a gravy boat at the table for guests to help themselves.

Tools you’ll need

• large pot with tight-fitting lid
• large mixing bowl
• wooden spoon
• parchment paper
• aluminum foil
• kitchen string
• kitchen tongs
• slotted spoon
• skewer
• serving plate
• heavy-bottomed saucepan
• medium mixing bowl
• wire whisk
• fine-mesh sieve
• warm serving pitcher
• serrated knife
• warm dessert plates

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