Fancy trying out some gourmet cakes? Don’t miss Spotted Dick, a traditional British dessert that has become a favorite in Northern Ireland. This sweet pudding, studded with dried fruit, is appreciated for its simplicity and comforting taste. Often served warm with a generous portion of custard, it’s the ideal companion for the cool, rainy days typical of the region! A real treat, just the way we like it!
History of Spotted Dick
A British cake, which then conquered Northern Ireland
The origins of Spotted Dick date back to 19thᵉ century England, a time when puddings were an essential part of British cuisine. The name “Spotted Dick” comes from “spotted”, a reference to the raisins or currants that dot the pudding, and “dick”, thought to be a distortion of the word “pudding” or a slang term for “dough”.
Originally, Spotted Dick was steamed or boiled, wrapped in cloth, a common cooking method at the time. The dessert was prized for its ease of preparation and simple, inexpensive ingredients. Over time, it became a classic British dessert, spreading throughout the UK and gaining particular popularity in Northern Ireland, due to its large local British population.
Spotted Dick features
A traditional pudding
Spotted Dick is a dense, fluffy pudding whose texture is achieved by slow steaming. Main ingredients include:
- Self-raising flour: to give structure to the pudding.
- Suet (beef or mutton fat) or butter: to add softness.
- Sugar: to lightly sweeten the dessert.
- Raisins or currants: which create the characteristic “spots”.
- Milk: to bind the dough.
- Spices (optional): such as nutmeg or cinnamon to enhance flavour.
The pudding is traditionally served hot, topped with custard or custard, which adds an extra creaminess to the dessert.
The Northern Irish variant
What’s more, Northern Ireland has added its own personal touch to the recipe. It’s not uncommon to find local versions that incorporate Irish whiskey or orange zest to add a unique flavor. Spotted Dick is often served at family gatherings, parties or in traditional pubs, reinforcing its status as an emblematic dish of the region.
What’s the difference with the Spotted Dog?
A Spotted Dog – djwtwo – cc
There’s the Spotted Dick, but there’s also the Spotted Dog, two traditional desserts that share some similarities, notably the use of dried fruit such as raisins or currants.
However, there are significant differences in terms of ingredients, texture and sometimes even cooking methods. The spotted dog is more akin to a raisin-based bread, while the spotted dog is a spongy, pudding-like cake. Not to be confused, as the recipes differ!
Recipe: The Spotted Dick
Ingredients
- 250 g self-rising flour
- 125 g grated suet (or cold butter cut into small cubes)
- 75 g powdered sugar
- 150 g raisins (or a mixture of raisins and currants)
- 1 pinch salt
- 1 teaspoon grated nutmeg (optional)
- Finely grated zest of an orange or lemon (optional)
- 150 ml milk
- 2 tablespoons Irish whiskey (optional, for a traditional touch)
To serve :
- Custard or custard
- A little Irish whiskey to drizzle over the pudding (optional)
Preparation
- Preparing the dry mix
- In a large bowl, sift the flour.
- Add the grated suet (or butter), powdered sugar, raisins, salt, nutmeg and citrus zest if using.
- Mix well to distribute ingredients evenly.
- Liquid incorporation
- Pour the milk gradually into the dry mixture while stirring.
- If you’re using Irish whiskey, stir it in too.
- Mix to a soft but not sticky paste. You may not need all the milk.
- Shaping the pudding
- On a lightly floured surface, shape the dough into a cylinder about 20 cm long.
- Wrap it in buttered parchment paper, leaving room for it to expand.
- Then wrap it in aluminum foil, sealing the ends to prevent water from entering.
- Steam cooking
- Place the pudding in the top of a steamer or in a metal colander over a pan of boiling water.
- Cover and steam for 2 hours.
- Make sure the water doesn’t evaporate completely by checking regularly and adding boiling water if necessary.
- Service
- Carefully remove the pudding from its packaging.
- Cut into thick slices.
- Serve warm, topped with custard.
- For an authentic touch, drizzle a little Irish whiskey over each slice.
Tips and tricks
- Using tallow: Tallow is traditionally used in Northern Ireland for its special texture. If you can’t find tallow, butter is a good alternative.
- Customization: Feel free to add other dried fruits such as apricots or dates to vary the flavors.
- Storage: Spotted Dick keeps well. You can reheat it in a steamer or microwave before serving.
- Alternative cooking: If you don’t have a steamer, place the pudding in a bain-marie in the oven at 160°C for around 2 hours.
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