Get Ready To Go Bake To School With This Classic Sunday Bakes Spotted Dick Recipe
08:30:00
Hey Lovelies,
Weirdly being in hospital is reminding me of school in many
ways. When it comes to the eating side of being on an eating disorder ward, the
food is a lot like the canteen dinners you used to get. Something that even
though I am struggling with, I am also enjoying a lot. My mum states that
refeeding in here and myself is like being a baby again and I agree.
I am reminding myself of all the foods I loved. Learning
about new ones I would never have tried. Even getting a glimpse at classic puddings
that have been forbidden in my mind for a long time. On a Tuesday, I feel most
like a child again though, as it is hot dessert night. Last week, I had plum
crumble with warm custard for the first time ever. It was just like school
dinners.
This has inspired my first Sunday Bakes post of the year.
Whilst, I won’t be able to create it myself, I am hoping that you can all enjoy
it as much as possible. Especially when the start of the term for many is
tomorrow and so family life and dinners are about to get fun again. It is time
to say goodbye to the Christmas puddings and cakes. Welcome the classic Spotted
Dick dish…
Ingredients
- 250g Self-Raising Flour
- Pinch of Salt
- 125g Shredded Suet
- 180g Currant
- 80g Caster Sugar
- Finely Grated Zest Of 1 Lemon
- Finely Grated Zest Of 1 Small Orange
- 150ml Whole Milk, Plus 2-3 Tbsp Extra
- Boiling Water, Plus Extra
- Custard or Golden Syrup (Optional)
Tools
- Mixing Bowl
- Wooden Spoon
- Baking Paper
- String or Cooking Ties
- Steamer
- Large Cooking Pan
- Large Cooking Pan Lid
Method
- First, place the flour and salt into a bowl. Then add the suet, currants, sugar, lemon and orange zest. Don’t mix at this point.
- Add in the 150ml of milk and using a wooden spoon, mix until a moist dough forms. Add in the extra milk if needed during this process.
- Using your hands, shape the dough into a large chunky roll around 20cm long. Once ready, place onto a large piece of baking paper and wrap it up loosely, a bit like a cracker, with the pieces of string.
- Place the steamer over the large pan, which should be filled with boiling water. Once in position, place the pudding into the steamer, cover and allow to cook for one and a half hours. Make sure to keep topping up the pan with more water occasionally.
- Once the pudding has been in the steamer for the whole time, remove it and allow it to cool slightly. Then simply unwrap, serve with custard, ice cream or golden syrup and enjoy.
Yes, it may have an odd name, but who else agrees with me
that this is a classic in every way, shape, and form? Enjoyed with warm custard,
you just can’t go wrong. Don’t forget to share your pictures with me if you
make it lovelies, as I would love to see your creations!
Joey X
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