Spotted Dick

Instructions

Fill a large heavy pot (at least 8 inches across by 6 inches deep, with a tight-fitting lid) with 1 1/2 inches water. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot. Knead fruit and zest into dough and form dough into a ball. Put into well-buttered pudding mold and flatten top. Top dough with a round of buttered wax paper, buttered side down, and cover top of mold with heavy-duty foil, crimping tightly around edge.

Bring water in pot to a boil and set mold on platform. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed. Transfer pudding in mold to a rack and let stand 5 minutes. Discard foil and wax paper and run a thin knife around edge of pudding. Invert a plate over mold, then invert pudding onto plate. Serve immediately with custard sauce.

Active time: 40 min Start to finish: 2 1/2 hr
Servings: Makes 6 servings

Custard Sauce

Gourmet | March 2000

• 1 1/2 cups whole milk
• 6 large egg yolks
• 1/3 cup sugar

Bring milk just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, and a pinch of salt in a bowl and add hot milk in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. Pour through a fine sieve into a pitcher and serve warm.

Active time: 20 min Start to finish: 20 min
Servings: Makes about 2 cups.

Suet Pastry Dough

Gourmet | March 2000

Makes enough for 1 spotted dick or jam roly-poly

You can order ground fresh beef suet from your butcher. The suet will not be rendered; the process of rendering suet is a simple one and will yield a lighter, cleaner-tasting pudding.

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup cold finely chopped rendered beef suet (4 oz)
• 8 tablespoons whole milk

Pulse together flour, sugar, baking powder, and salt in a food processor. Add suet and pulse until mixture resembles coarse meal. Transfer mixture to a bowl. Drizzle evenly with milk and stir with a fork until incorporated. Knead until a slightly sticky dough is formed.

Active time: 15 min Start to finish: 15 min