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Old fashioned spotted dick and custard

PUBLISHED: 11:39 07 April 2014 | UPDATED: 11:40 07 April 2014

EXG APR 14 RECIPE 2

EXG APR 14 RECIPE 2

Archant

Dean Light has been head chef at the Rose & Crown in Great Horkesley since October and is now looking to wake up the taste buds of diners. His new menu was launched at the end of last month and includes some of the dishes he’s learned during his 20 years of working in the kitchens of the Charlotte Street Hotel in London. Here Dean shares his recipe for a traditional pudding currently featured on the new menu.

Get the taste

Rose and Crown

Nayland Road

Great Horkesley

Colchester

CO6 4AH

01206 273473

www.roseandcrowngreathorkesley.co.uk

Ingredients

Serves 4

For the pudding…

300g of plain flour

10g of baking powder

150g of fresh beef suet

75g of caster sugar

110g of currents

Zest of 1 lemon

200ml of milk

For the custard…

200ml of full fat milk

200ml of double cream

8 egg yolks

80g of cater sugar

1 vanilla pod or 3 drops of vanilla aroma

Method

Pre heat the oven on 160C. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine. Add the milk to combine and make into a soft doughy-like texture, this will take about 5 minutes.

While your dough is still mixing, start getting four individual ring moulds on a baking tray lined with greaseproof paper and smear the inside of the ring moulds with softened butter and sprinkle with flour. Now your mixture will be ready for you to spoon into the individual ring moulds making sure that there are no gaps or air pockets forming in the mould.

Once you have all your moulds filled with the mixture, leave to stand for 5 minutes and sprinkle a little water over each mould as this will help the mixture cook evenly and help to stop it colouring too quickly.

Now place in the oven and set a timer for about 35 to 40 minutes. Halfway through cooking you should start to see the mixture rising over the moulds a bit like a soufflé. Once cooked allow to rest for about 8 minutes and start removing slowly from the moulds.

For the custard, place the milk, cream and vanilla in a non-stick saucepan and gently bring to a gentle simmer. While you are waiting for this, place the egg yolk and sugar in a mixer with a balloon whisk and mix until the mix is light and fluffy and pale in colour. Transfer the egg mixture to a heat resistant bowl and while whisking continuously, slowly pour the cream and milk into the egg mix. Make sure this is done slowly as the egg yolks will start cooking and will curdle if done too quickly. Once all the mixture is combined, place it back to the saucepan and gently simmer for 10 minutes, stirring continuously to allow the custard to slowly thicken. Now you are ready to plate up your scrumptious, traditional dessert.

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