Get your jelly on - Day 1: Spotted Dick
My first post for the Royal Selangor – Get Your Jelly On – 30-day Challenge is up! Truth to be told, I didn’t get a chance to even have a hands on experience until today! I was kind of worried. After I accepted this challenge, I had spent a few hours, thinking and jotting down my ideas in a spreadsheet, planning each day in October, on how to use the Royal Selangor Pewter Jelly Mould. It proves to be an even harder challenge when I was told the mould is not oven proof. So, no baked recipes are possible using the mould.
By looking at the title, you must be wondering what the heck spotted dick is? You must be smirking or even giggling after reading the name of the recipe that I am going to share today.
A little of a background about spotted dick – it is a traditional British dessert made from dried fruit, such as currants and raisins. And therein lies the first clue – the currants are the ‘spots’. Possibly “pudding” became “pudding” and “puddick” and then just “dick”. The word “dick” has appeared in a number of strange places. Around the 1980s, “dick” was used to mean a type of hard cheese; when treacle sauce was added, it became “treacle dick”, and finally when currants or raisins were added – looking like little spots, “spotted dick” was born!
What a story hey!
Stay tuned for another recipe using the jelly mould tomorrow! Happy Weekend!
Spotted Dick
Prep Time:
20 minutes
Cook Time:
30 minutes
Yield:
4 servings
Ingredients:
For the Spotted Dick:
70g self raising flour
40g caster sugar
35g raisins
1 egg
80ml milk
custard, to serve
Method:
1. Sift flour into a bowl, add the sugar and raisins. In a separate bowl, combine egg and milk.
2. Add the milk mixture to the dry ingredients and beat well to combine. Place the mould in a mug, then spoon into jelly mould. Cut a sheet of grease proof paper to cover the mould and secure with a string. Then, cover with foil.
3. Place the mug in a saucepan, add water to come halfway up the sides, then bring to the boil. Cover, turn heat to low and steam for 45 minutes – 1 hour. Remove to cool for 10 minutes. Turn out onto a plate, serve with custard.
