Classic British Puddings - Spotted Dick
Autumn in British food means we switch from desserts to puddings. There's a big difference between the two; desserts speak of light and frivolous confections, but puddings are warm and comforting, solid and approachable.
Puddings have been the backbone of British food for centuries, even the French extol their virtues - sacre bleu. The lightest of puddings may have the diet police screaming arrest, but if the meal is balanced - a light starter, and not too many carbs with main course - there's always room for a delicious pud.
One of the favorites, and one will will usually raise a smile in the classic British pudding of Spotted Dick - the spotted part refers to the raisins and currants in the dough and the word dick' is a colloquial word for pudding. It is also sometimes referred to as Spotted Dog for those of a more delicate constitution.
There are disputes in Great Britain about whether the fruit filling is mixed into the dough, or, as in my recipe, layered on the rolled out dough, producing a more roly-poly style pudding. The choice rests with the individual.
Making a good old-fashioned Spotted Dick doesn’t need to be a chore. With a little planning it can be made in advance and cooked while making Sunday lunch. And, like a kiss to make you better, a steamed pudding needs custard; forget yogurt and anything that uses half fat cream, because nothing works as well as custard.
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