This spotted dick is a brightly flavored steamed pudding studded with dried fruit with a hint of citrus, and served with a silky vanilla custard...it's warm comfort on a plate!Adapted from Sorted Food
To start the custard, warm the milk and heavy cream in a saucepan with a vanilla bean (if using) to just simmering. Leave the cream to one side to infuse for at least 10 minutes.
To start the steamed pudding, place a ramekin or heatproof silicone trivets in the bottom of a large saucepan with a lid (deep enough to hold a 1-quart pudding bowl). Place the pudding bowl in the pot and measure enough water to reach halfway up the sides of the pudding bowl. Remove the bowl and start heating the water to a boil.
Make the steamed pudding
Using a sifter, measure the flour into a clean bowl and add the suet. Rub the two together to combine.
Add in the brown sugar, dried fruit, and zest; stir to combine. Mix in the milk until you have a dough ball.
Grease the inside of the pudding bowl with butter and add the dough. Cover the dough with a circle of greased or greaseproof paper and then wrap a sheet of foil. Tie it with a piece of string to keep it sealed if required (I triple-wrapped my bowl with plastic wrap because of the handle).
Place the wrapped bowl in the water. Reduce heat to simmer and steam until the pudding is done, checking back occasionally to make sure the pot doesn’t boil dry. The sponge will be done when it reads 165°F (75°C) on a digital thermometer, or when a skewer poked into the center and wiggled around comes out clean... this can take an hour or two (or more).
Make the custard
While the pudding is steaming, make the custard by whisking the egg yolks with the sugar in a clean bowl until light in color. Heat the milk and cream to just simmering again, then remove the vanilla bean (save to make your own vanilla extract!). If you're using vanilla extract, add it to the warmed milk and cream now. Slowly pour the milk and cream into the egg mixture as you whisk continuously.
Return the mixture to the pan and heat gently, stirring continually until it thickens to a custard (a finger pulled down the back of a spoon will leave a trail)the custard. Pour through a fine sieve into a cold bowl to stop the cooking. Chill in an ice bath until ready to use.
Once the steamed pudding is done, turn it out onto a plate and serve whole at the table or cut into individual slice with a jug of custard. Enjoy!
Notes
Currants and sultanas (or raisins), along with candied citrus, are traditional in spotted dick, but you can substitute any dried fruit you'd like. I used a combination of dried cranberries and blueberries here.I use a microplane grater to zest the lemon. You'll notice the pure lemon flavor, not pieces of lemon rind (this isn't marmalade, after all).You can sometimes get suet from a butcher's counter. You have to render it yourself, then grate it; I did that for a more "authentic" experience. You can save time and trouble by just buying it already prepared... I won't judge.The amount of time it takes to finish steaming the pudding will depend. Suet takes longer to melt than butter (but it imparts a rich flavor that doesn't detract from the other ingredients), so factor that in when deciding which to use. I started checking after an hour, but it ended up taking 2-1/2 hours for my steamed sponge to be fully cooked.If serving later, reheat the pudding slices in microwave on short bursts. Top with custard before serving.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!