Spotted Dick with Custard Sauce

By Coppermouse

Well you can imagine what I thought when my British friend said that she was serving this for a Sunday dinner. She sent me the recipe and my family demands to have this at every dinner. The custard served with it is good on many other type puddings. Oh yeah the weights and measures are in ounces

Ingredients

• Spotted Dick
• 2 oz plain flour
• 1 tsp baking powder
• 1/2 teaspoon mixed spice
• pinch of salt
• 2 oz shredded suet
• 1 oz white or brown sugar
• 4 oz currants
• 2 oz fresh breadcrumbs
• 1 egg, beaten
• 4-5 tbsp milk
• Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice
• and salt into a mixing bowl and mix in the suet, sugar, fruit and
• bread- crumbs. Stir in the egg and sufficient milk to produce a soft
• consistency that drops off the spoon in 5 seconds.
• Turn the mixture into the pudding basin, which should be two-thirds
• full. Cover with greased foil
• Custard
• 3 egg yolks
• 1 tbsp caster sugar
• 1/2 pint milk
• 1/4 tsp vanilla essence
• Whisk the yolks and sugar together in a bowl. Heat the milk in a
• saucepan until it is nearly boiling.
• Whisk the hot milk gradually into the egg mixture. Put the bowl over
• a saucepan of simmering water and stir the mixture over the indirect
• heat until it is thick enough to coat the back of a wooden spoon.
• (Direct heat will make the custard curdle.)
• Stir in the vanilla essence and more sugar, according to taste.
• Strain and serve hot.

Preparation

Step 1

Steam for 2 to 2.5 hours. When cooked, remove the cover and allow the
pudding to shrink slightly, then cover the basin with a hot serving
plate, hold it firmly and invert. Lift off the basin to leave the
pudding on the plate.
Serve hot with custard.