Foodie Thursday

Spotted Dick
by Darina Allen from Forgotten Skills of Cooking (Kyle Cathie)

Also called sultana 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 Bird’s custard.

Serves 4-6
Prep time: 20 mins
Cooking time: 2hrs

Ingredients
15g (½ oz) melted butter
75g (3 oz) fat yellow sultanas or stoned Lexia or Muscatel raisins (or Nige says use organic raisins)
110g (4oz) soft butter
110g (4oz caster sugar)
grated zest of ½ unwaxed & organic lemon
2 organic eggs, beaten
175g (6oz) plain white flour
½ tsp baking powder
1-2 tbsp milk

For the custard
½ vanilla pod or a few drops pure vanilla extract
300ml (½ pint) full-cream milk
2 organic egg yolks
1 tbsp caster sugar

12cm (5in)- diameter pudding bowl

Method
1. Brush the bowl with melted butter. 
2. Press some of the sultanas or split raisins around the sides.
3. In a separate bowl, or food processor, cream the butter, add the sugar & lemon zest & beat until light & fluffy.
4. Gradually add the eggs, beating well after each addition.
5. Stir in the flour & baking powder & enough milk to make the mixture a dropping consistency, then add the rest of the fruit.
6. Spoon into the pudding bowl. 
7. Cover with a double sheet of pleated greaseproof paper or foil & tie down (take 2 layers of silicone or greaseproof paper or tin foil & pleat in the centre to allow for expansion. Lay flat on top of the bowl – there should be enough to come down over the sides. Secure the ledge with cotton string. Make a handle for ease of lifting).
8. Fill a saucepan about halfway with water, bring to the boil & lower in the pudding bowl. 
9. Cover & steam for 2hrs.

For the custard
1. Put the vanilla pod (if using) into the cold milk & bring slowly to the boil.
2. Whisk the egg yolks with the sugar in a bowl.
3. Remove the vanilla pod from the milk & pour the milk onto the yolks, whisking all the time (& add the vanilla extract if using). 
4. Return the mixture to the pan.
5. Stir over a gentle heat until the mixture thickens just enough to coat the back of a spoon but it must not boil.
6. Pour into a cold bowl & stir occasionally to prevent a skin forming.
7. To serve, turn out the pudding & serve with the warm custard.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />