Sponge
- Self raising flour - 250gm
- Salt - 1 pinch
- Shredded vegetable suet - 125 gm
- Sultana -100gm
- Currants - 80 gm
- Lemon zest - 1
- Orange zest - 1
- Milk - 200ml
- Bicarbonate soda - 1⁄3 teaspoon
Spotted Dick & Custard Gastropub Classic
AKASH SINGH
12th October 2023
Spotted Dick & Custard Gastropub Classic
80 min
Everyone knows pubs are having a hard time at the moment so all the more reason to serve a few familiar crowd pleasers that give joy and comfort. This classic English sponge and custard has been selling well as we go into autumn. Enjoy.
Ingredients
Custard
- Milk -1000 ml
- Double cream 400ml
- egg yolks - 10
- sugar - 150 gm
- vanilla -3 pods
Method
Sponge
1)Weigh everything, and and get all the dry ingredients together in a big bowl at room temperature, soak
the raisin and sultanas in a bowl of warm water for 15 minutes
2) Rub the dry mix with your finger till crumble texture, and then add lemon and orange zest together.
2a) Drain the sultans and currents well and then add to the mixture.
3) pour in all the milk which need to at room temperature, mix light with a wooden spoon
4) then transfer it to a tray lined with parchment paper, cover the top with second parchment paper and
then tin foil.
5) put it in the steamer for 60 minutes
6) when steamed, take out of the steamer and let it rest at room temperature for 10 minutes before serving
Custard
1) Bring the milk, cream and vanilla pods to a boil take of the heat and set a side
2) Mix the sugar and egg yolk
s with a wooden spoon.
3) Add the milk and cream mixture to the egg and sugar mixture slowly while stirring it, till its all mix
4) Put it in a new pan and back on stove on low heat keep stirring till it gets thick
5) Heat the custard before serving make sure not to curdle
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