The Kent Website since 1999
This is our spotted dick recipe, a very traditional winter pudding, very strongly associated with school dinners in the: 60s 70s and 1980s. You can still find it on the menu of a number of leading restaurants in the county. When you serve this dish you are sure to bring a smile to the faces of your diners, if only for reasons of nostalgia. Some menus refer to Spotted Dick by its archaic title of Plum Bolster.
Spotted Dick is just one of the traditional puddings that we include in our Recipe Directory. The quantity and quality of the recipes that we publish is directly connected to the comments of our users and the recommendations of researchers. If you have a sponge pudding recipe that you'd like to consider sharing with us please get in touch.
One of the interesting things about spotted dick in the 20th century is that the name itself has courted controversy. At least one NHS Trust and one County Council felt the name 'Spotted Dick' was not appropriate and changed it to 'Spotted Richard'. My researches haven't revealed if they still allowed the use of a 'knob of butter' or 'coq au vin'!
Spotted Dick is basically a sponge pudding with currants in it, you can use the same recipe for treacle, jam, fruit, or any of your favourite flavours, simply use jam or fruit instead of currants, it's a very versatile recipe.
Spotted Dick Prep Time: 15 Minutes
Cooking Time: 2 hours 30 Minutes
Ingredients: Serves 4
68g (6ozs) of self raising flour
84g (3ozs) butter
84g (3ozs) sugar
1 level teaspoonful baking powder
Pinch of salt
Some milk and water
112g (4ozs) currants
Sponge Pudding Cooking Instructions:
This is our own tried and tested spotted dick feature, the details are checked but let us know if you would like to suggest any improvements. There are a few different variations on the basic theme we have here, we are always happy to receive alternative recipes and links to resources that might compliment our own coverage. Where we publish external links we can't take responsibility for the content linked to, take a look at our disclaimer.
"Dear Buster, we've enjoyed your recipes and webcasts for many years, we first made Spotted Dick about seven years ago, we have enjoyed it but it wasn't until we tried it with custard that we really got the full experience. For your readers that live on the other side of the pond might not have ever had custard or even understand how important it can be to a sponge pudding. If you said something like - this dessert is always eaten with traditional English Custard, usually served warm - it would be useful for many non Brits looking to take a walk on the wild side. Please, please, please resume the Kent Review. XXX Mary (MA)."
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