Recipes>Pudding Recipes
Spotted Dick with Butter, Golden Syrup and Custard
by Tim Hughes from J Sheekey FISH
Serves 4
There’s no doubt spotted dick with warm custard is a British classic. This spotted dick recipe is also drizzled with butter and syrup for an indulgent dessert.
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From the book
J Sheekey FISH
Tim Hughes, Allan Jenkins, Photos by Howard Sooley
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Introduction
Serving spotted dick with a knob of butter on top and custard on the side is a tip from an old gentleman Tim Hughes once met on a train. Intrigued, we tried it, and sure enough, it was delicious. We serve it with butter to this day.
Tags
Ingredients
| 240 g | plain flour |
|---|---|
| 1 tsp | baking powder |
| Pinch of salt | |
| 120 g | suet |
| 80 g | soft light brown sugar |
| 120 g | currants |
| Zest of ½ lemon, grated | |
| ½ tsp | mixed spice |
| 200 ml | water |
| 50 g | unsalted butter |
| 4 tbsp | golden syrup |
| 300 ml | custard |
Essential kit
You will need a greased 1 litre pudding basin.
Method
Sieve the flour and baking powder together into a large mixing bowl with the salt. Add suet, sugar, currants, lemon zest and mixed spice, and just enough water to make a soft dough. Mix together with your hands.
Put the dough into a greased 1 litre pudding basin. Drop into a steamer over boiling water. Cover the saucepan and cook for 1 1/2 hours ensuring the pan doesn’t boil dry. Top up with boiling water if necessary.
Remove wrappings and cut the pudding into 4cm slices. Place flat on each plate and serve with a knob of butter and drizzle with golden syrup, with custard on the side. For this dish, we use a vegetable steamer sitting over a saucepan but you could use a colander.
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Ingredients
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