Steamed raisin pudding, or spotted dick, as it's also called, is a traditional English dessert cake that is steamed instead of baked. It can be portioned into 8 ramekins or steamed in a large bowl and turned out as a whole cake. If you're using the ramekins, rather than spooning in the batter, you may want to transfer it to a large pastry bag and pipe it in—this will keep things neat and produce evenly proportioned cakes.
Ingredients
Makes 8 servings
Special Equipment
Step 1
Butter bowl or ramekins, then dust with flour, knocking out excess. On parchment paper, trace circle slightly larger than diameter of bowl (or 8 circles slightly larger than ramekins). Cut out.
Step 2
Fill large, shallow, wide saucepan with 1 inch water. Add flat steamer or equally sized cookie cutters to create steaming platform just above water level.
Step 3
In bowl of stand mixer fitted with paddle attachment, beat together butter and 1 1/4 cups sugar until pale and fluffy, 4 to 5 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl periodically. Beat in vanilla.
Step 4
Sift flour into medium bowl. Gradually beat flour into egg mixture just until combined. Add 3 tablespoons milk and beat until smooth, about 30 seconds. Add raisins and beat just until combined.
Step 5
Transfer batter to prepared bowl or ramekins, smoothing top. Top bowl or ramekins with parchment paper circle(s), gently pressing on paper to make contact with batter.
Step 6
在适度高温,使水船to simmer. Transfer bowl or ramekins to steamer, cover pan tightly, lower heat to moderate, and steam, adding more boiling water to pan if necessary, until pudding is set, about 2 hours for bowl or 1 hour for ramekins.
Step 7
Meanwhile, make custard sauce: In large bowl, whisk together custard powder, remaining 2 tablespoons sugar, and 2 tablespoons milk to form paste. In medium saucepan over moderate heat, bring remaining 2 cups plus 6 tablespoons milk to simmer. Whisking constantly, gradually add hot milk to custard paste. Return mixture to saucepan and cook, whisking constantly, until sauce thickens, 1 to 2 minutes. Remove from heat and keep warm.
Step 8
Transfer pudding bowl or ramekins to rack and cool 5 minutes. Run paring knife around inside rim of bowl or ramekins and invert pudding(s) onto plate(s). Serve warm with custard sauce.
Leave a Review
Reviews (7)
Back to TopChef lou Jones.This is NOT traditional Spotted Richard pudding.It should contain rendered beef suet.
Bristolsean
2/23/2012
A true Englishman would turn over in his grave. This is NOT or anything like a true Spotted Dick
Indaloman
Spain
12/24/2010
I made this recipe for a "Ladies Tea" at church which is a big deal...table decor, themes, etc. It was amazing. The length of them the spotted dick took to cook was a lot shorter than theh recipe said. Also, don't fill the pan up to high with batter, it will "poof" over. I will definitely make this again and again. Oh, the custard gets really thick when cold and it gets cold really quickly.
tocsie
Washington, DC
12/22/2009
This is a fabulous recipe for a British classic. I completely understand chefdanc's disdain at the custard powder option but there you have the choice - do you go for authentic British or a restaurant-quality sauce? If it's the latter you want then a good creme Anglais will be great with this, but never as authentically British as the vivid yellow stand-your-spoon-up-in-it custard you can get from Birds custard powder. Why not serve both and let your guests choose? (PS - just realised what my username looks like - the MSC is my employer - I promise I'm not shouting about a degree! Must change that...)
JamesSimpsonMSC
London (UK)
2/19/2009
I am sure Chef Lou is embarassed, or should be by putting "Custard Powder" in the recipe.
chefdanc
San Francisco
1/4/2009
I'm British and remember this pudding from my childhood. If you leave out the raisins, put two tablespoons (or more) of jam or marmalade in the bottom of the bowl, then add the batter and steam, you will have another delicious pudding to serve with custard.
VivraPatricia
Henderson, Texas (formerly England)
1/3/2009
I made this for our Christmas dessert and it was delicious! To make self-rising flour, just add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to each cup of all-purpose flour.
tsteel
New York
12/26/2008
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