Nutrition

Ingredients

• 3 tablespoons butter, softened, for greasing, divided
• 1 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup cold butter
• 1/4 cup sugar
• 1/2 cup dried currants
• 1 tablespoon grated lemon zest
• 1 tablespoon grated orange zest
• 1/2 cup whole milk
• CUSTARD:
• 3 large egg yolks, room temperature
• 3 tablespoons sugar
• 1/2 cup whole milk
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

1. 1 Fill two 1/2-quart oven-safe bowls with water, then add them to a Dutch oven. Fill the Dutch oven with water until it reaches three-fourths of the way up the bowls. Remove the bowls, discarding the water in the two bowls, then grease each bowl with 1 tablespoon of softened butter. Set the bowls aside.
2. 2 Whisk together the all-purpose flour, baking powder and salt in a large bowl. Grate the cold butter into the mixture, then toss the butter pieces until they're coated in the flour mixture. Stir in the sugar, currants, and lemon and orange zests. Pour the milk into the bowl and stir until the mixture becomes a thick batter. Spoon the batter into the buttered pudding bowls.
3. 3 Grease one side of a sheet of parchment with the remaining tablespoon of softened butter. Cover the bowls with the prepared parchment, butter side down. Cover the parchment with foil, then secure it with twine around the bowl. Using a second piece of twine, create a handle to help remove the pudding after cooking. Editor's Tip: The tight covering of parchment and foil allows the spotted dick to steam-cook while preventing water from seeping into the pudding bowl.
4. 4 Bring the water in the Dutch oven to a boil. Place the bowls into the water, then secure the lid on the pot. Reduce the water to a simmer, and steam until the pudding is set and the internal temperature reaches 180°F, about one hour. Editor's Tip: If you want, you can put a folded cloth under the pudding bowls to keep them from rattling. The simmering water should always be about three-quarters of the way up the sides of the pudding bowls; check the level once or twice during cooking and add more water if necessary.
5. 5 Meanwhile, in a small bowl, whisk together the egg yolks and sugar until smooth. Place the whole milk, heavy cream and vanilla extract into a heavy-bottomed saucepan. Bring the milk mixture to a simmer over medium heat, stirring often. Once the milk is simmering, whisk a small amount of the hot mixture into the egg yolks while whisking constantly to prevent the yolks from curdling. Return the egg mixture to the saucepan and and whisk constantly. Bring to a gentle boil, and cook and stir 2 minutes until it's thick enough to coat the back of a spoon, but still pourable. Remove from heat. Transfer the custard to a serving bowl or pitcher.
6. 6 Carefully remove the pudding bowls from the Dutch oven and let sit for five minutes. Remove the foil and parchment. Place a plate on top of each bowl, then flip to transfer each pudding to a plate. Serve slices of spotted dick while warm or at room temperature, with custard sauce spooned or poured over the top.

Original Source

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