Ginger Spotted Dick with Brandy Cream

Infused with stem ginger and a citrus burst, this version of Spotted Dick is certain to be winner. Pair with brandy cream for that extra special twist on a classic British pud.

Serves: 6-8

Preparation Time: 30 Minutes

Cooking Time: 1-2 Hours

Ingredients

Pudding:

175g currants

80g sultanas

60g jarred stem ginger (drained, chopped)

1 ½ tbsp orange zest

2 tbsp fresh orange juice

280g plain flour

140g suet

1 tsp sea salt

2 tsp baking powder

200ml milk

Butter, for greasing

Cream:

284ml double cream

½ tub mascarpone

1 ½ tbsp whisky

2 tsp icing sugar

Method

• 1.For the pudding, mix together the currants, sultanas, ginger, orange zest and orange juice in a bowl. Ensure all the fruit is coated and set aside.
• 2.In a separate bowl, mix the flour, suet, salt and baking powder.
• 3.Slowly pour the milk into the flour mixture, continuously mixing until a dough is formed - It should be a roll-able consistency. If it’s too dry, add more milk if necessary.
• 4.Drain the fruit then fully incorporate the fruit into the dough.
• 5.Shape the pastry into a fat roll about 20cm long then wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion.
• 6.Place the wrapped dough onto a steamer and place in a large saucepan of boiling water. If it doesn’t fit, slice into two rolls then place both in the steamer.
• 7.Cover and steam for 1 ¾ hours. Top the pan up with boiling water if needed.
• 8.Remove from the steamer and allow to cool slightly before unwrapping.
• 9.For the brandy cream, whip the double cream and icing sugar together in a bowl until soft peaks form.
• 10.Quickly fold in the brandy.
• 11.Then gently fold in the mascarpone until fully incorporated.
• 12.Serve the Spotted Dick in thick slices with a generous dollop of brandy cream. Delicious!