Spotted Dog

Submitted by Chef mariajane

"This steamed pudding with British origins is traditionally made with suet and raisins. It has been updated to suit today's tastes by replacing the suet with butter, and the raisins with currants."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 1⁄2 cup brandy
• 3⁄4 cup currants
• 5 tablespoons unsalted butter
• 1⁄2 cup sugar
• 3 eggs
• 1 2⁄3 cups self-rising flour
• 1 teaspoon baking powder
• 2 tablespoons light corn syrup or 2 tablespoons golden syrup, plus 1/4 cup, for serving
• light cream, for serving (single)

directions

1. Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
2. Preheat oven to 350°F Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.
3. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat, Add the currants and brandy and stir.
4. Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden,.
5. Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
6. Serve the Spotted Dog warm wirh cream and the warmed syrup.