Two first-rate British dessert Recipes - Sticky Toffee Pudding and Spotted Dick

Unlike many delicate cakes and desserts of European origin, the British tend to enjoy their desserts (or "afters") as sickly sweet and of real substance! Here are two recipes for some first-rate British dishes - Spotted Dick and Sticky Toffee Pudding!

Spotted Dick

Desserts Food

I have no idea why it's called this, but spotted dick remains a favourite in British families, and consist of a simple currant sponge cake soaked in Custard. Read on, and you will need:

- 50g butter

- 350g plain flour

- 3 teaspoons baking powder

- 140g suet (that's animal fat, by the way)

- 90g sugar

- 120g currants

- Zest and juice of two lemons

- 75ml milk

- 75ml cream, whipped

- Custard to serve (store bought is fine)

Preparation:

Use your fingers to grease up a pudding bowl (about 1.4 litre). Mix well the flour, suet, baking powder, sugar and currants. Melt the leftover butter and stir into the mix along with the lemon zest and juice. The zest should be fine. Mix the milk and cream separately then gently stir it in.

Pour the whole mix into the pudding basin and cover with a double layer of greaseproof paper (tracing paper?). Tie nearby the edge with a piece of string.

The pudding should be boiled, not baked. If your microwave can't steam-bake, then make sure you have a pan big enough to hold a slight boiling water and the pudding bowl. Cook for about an hour and half, production sure to check that the water hasn't boiled away (this is very important).

Serve with regular custard for a nice sloppy traditional spotted dick pudding!

Sticky Toffee Pudding:

For adult and children alike, sticky toffee pudding a family treat, but don't overdo it. You will need:

- 200g dried dates

- 250ml black tea

- 1/2 teaspoon bicarbonate of soda

- 85g unsalted butter

- 175g self-raising flour

- 1 teaspoon mixed spice

- 175g brown caster sugar

- 2 beaten eggs

For the sauce:

- 100g muscovado sugar

- 100g unsalted butter

- 150ml carton of double cream

Preparation:

Preheat the oven to mark 4, then boil the black tea with the dates. Keep boiling for about 4 minutes to soften them and stir in the bicarbonate of soda.

Cream the sugar and butter together then beat in the egg, flour and mixed spices. Fold in the dates and pour into an ovenproof dish. Throw into the oven and bake for a good 35 minutes until firm to the touch.

To make the sauce, cook the butter, sugar, and cream over a low heat until the sugar has dissolved. After a while, it should turn a nice toffee colour.

Cut the pudding into squares and top with hot sauce and a good scoop of ice cream.

Two first-rate British dessert Recipes - Sticky Toffee Pudding and Spotted Dick

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Two Classic British Dessert Recipes - Sticky Toffee Pudding and Spotted Dick

Unlike many delicate cakes and desserts of European origin, the British tend to enjoy their desserts (or "afters") as sickly sweet and of real substance! Here are two recipes for some classic British dishes - Spotted Dick and Sticky Toffee Pudding!

Spotted Dick

Desserts Food

I have no idea why it's called this, but spotted dick remains a favourite in British families, and consist of a simple currant sponge cake soaked in Custard. Read on, and you will need:

- 50g butter

- 350g plain flour

- 3 teaspoons baking powder

- 140g suet (that's animal fat, by the way)

- 90g sugar

- 120g currants

- Zest and juice of two lemons

- 75ml milk

- 75ml cream, whipped

- Custard to serve (store bought is fine)

Preparation:

Use your fingers to grease up a pudding bowl (about 1.4 litre). Mix well the flour, suet, baking powder, sugar and currants. Melt the leftover butter and stir into the mix along with the lemon zest and juice. the zest should be fine. Mix the milk and cream separately then slowly stir it in.

Pour the whole mix into the pudding basin and cover with a double layer of greaseproof paper (tracing paper?). Tie around the edge with a piece of string.

The pudding should be boiled, not baked. If your microwave can't steam-bake, then make sure you have a pan big enough to hold a little boiling water and the pudding bowl. Cook for about an hour and half, making sure to check that the water hasn't boiled away (this is very important).

Serve with regular custard for a nice sloppy traditional spotted dick pudding!

Sticky Toffee Pudding:

For adult and children alike, sticky toffee pudding a family treat, but don't overdo it. You will need:

- 200g dried dates

- 250ml black tea

- 1/2 teaspoon bicarbonate of soda

- 85g unsalted butter

- 175g self-raising flour

- 1 teaspoon mixed spice

- 175g brown caster sugar

- 2 beaten eggs

For the sauce:

- 100g muscovado sugar

- 100g unsalted butter

- 150ml carton of double cream

Preparation:

Preheat the oven to mark 4, then boil the black tea with the dates. Keep boiling for about 4 minutes to soften them and stir in the bicarbonate of soda.

Cream the sugar and butter together then beat in the egg, flour and mixed spices. Fold in the dates and pour into an ovenproof dish. Throw into the oven and bake for a good 35 minutes until firm to the touch.

To make the sauce, cook the butter, sugar, and cream over a low heat until the sugar has dissolved. After a while, it should turn a nice toffee colour.

Cut the pudding into squares and top with hot sauce and a good scoop of ice cream.

Two Classic British Dessert Recipes - Sticky Toffee Pudding and Spotted Dick

Liked these? Find even more dessert recipes here or find your favourite dessert recipe from here.

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Great British Desserts

British cookery is often treated as a joke, not least in Britain. Memories of over-cooked school meals and stodgy desserts abound. Yet cookery in Britain is going through something of a renaissance, where traditional recipes are being re-invented and re-discovered whilst new techniques and new styles are being brought into the cooking.

It must be said, however, that British cooking has always tended to excel in the area of desserts. Here I present two desserts. A classic 'pudding' and a dessert from the new school of British cookery.

Blackberry Suet Pudding

Ingredients:

400g blackberries (or sufficient to fill), washed and cleaned

4 tbsp sugar

450g flour

180g suet

pinch of salt

Method:

Place the flour, suet and salt in a bowl and mix together before adding sufficient water to form a stiff dough. Cut 2/3 of the dough and roll out on a floured board. Use to line the base and sides of a 1l heat-proof bowl. Tip the fruit into this and add the sugar. Roll out the remaining dough and use to cover the pudding. Cut a circle of greaseproof paper and use this to cover the pudding. Tightly cover the entire dessert in a double layer of foil, place in a steamer and boil for 2 hours. When ready remove the foil and greaseproof paper and tip the pudding onto a bowl. Slice and serve with ice-cold milk.

Gooseberry and Elderflower Parfait

Ingredients:

450g gooseberries, topped and tailed

2 tbsp elderflower cordial

225g sugar

150ml water

2 egg whites
300ml double cream

Method:

Place the gooseberries in a pan along with the elderflower cordial. Bring to a boil, reduce to a simmer and cook until soft (about 30 minutes). Allow to cool then liquidize into a puree. Pass through a fine-meshed sieve, pressing down with a wooden spoon, and discard the pulp. Set the sieved puree to one side.

Add the water and sugar to a separate pan and slowly bring to a boil. Boil for 5 minutes then take off the heat. Whilst the syrup is cooking beat the egg whites until stiff (but not dry) then add the syrup in a steady stream. Continue whisking all the while until the mixture is glossy and stiff.

Whip the cream until thick then fold the gooseberry puree into the meringue, followed by the cream. Stir well to combine then freeze. Serve from the freezer.

I hope you enjoyed these classic British desserts and that you will now investigate both traditional and modern British cookery further.

Dyfed Lloyd Evans is the creator of the Celtnet Recipes site where you can find many more British Recipes and Dessert Recipes

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