Spotted Dick-Spotted Dog Recipe by Darina Allen, Holiday Recipes, Part 5

Here comes a taste of things British for Holiday recipes, part 5 with this Spotted Dick (Spotted Dog) recipe by Darina Allen from Forgotten Skills of Cooking (Kyle Books)

SPOTTED DICK

Also called golden raisin pudding or Valencia pudding, this is especially good made with Muscatel or California raisins. Be generous with the fruit. As children we loved this best when it was served with lots of yellow custard.

SERVES 4–6

Ingredients:

1 tablespoon melted butter

1⁄2 cup fat golden raisins or split stoned Lexia or Muscatel raisins

1 stick soft butter

1⁄2 cup superfine sugar

grated zest of 1⁄2 unwaxed and organic lemon

2 organic eggs, beaten

1 and 1⁄2 cup all-purpose flour

1⁄2 teaspoon baking powder

1–2 tablespoons milk

FOR THE HOMEMADE CUSTARD

1⁄2 vanilla pod or a few drops pure vanilla extract

1 cup whole milk

2 organic egg yolks

1 tablespoon superfine sugar

5in diameter bowl

Preparation:

Brush the bowl with melted butter. Press some of the raisins around the sides.Cream the butter, add the sugar and lemon zest, and beat until light and fluffy. Gradually add the eggs, beating well after each addition.Stir in the flour and baking powder and enough milk to make the mixture a dropping consistency then add the rest of the fruit.

Spoon into the glass bowl. Cover with a double sheet of pleated parchment paper or aluminum foil and tie down.

Fill a saucepan about halfway with water, bring to a boil, and lower in the bowl. Cover and steam for 2 hours. Meanwhile, make the custard. Put the vanilla pod (if using) into the cold milk and bring slowly to a boil. Whisk the egg yolks with the sugar in a bowl. Remove the vanilla pod from the milk and pour the milk onto the yolks, whisking all the time (and add the vanilla extract if using). Return the mixture to the pan. Stir over low heat until the mixture thickens just enough to coat the back of a spoon but it must not boil. Pour into a cold bowl and stir occasionally to prevent a skin forming.

To serve, turn out the pudding and serve with the warm custard.

Want to get closer to the source sign up for classes at Ballymaloe Cookery School, Darina Allen school in Ireland.

(* Image and recipe used be permission of Kyle Books or Kyle Cathie as it is known in the UK)