Spotted dog
With a generous dollop of homemade custard, this retro dessert with a zesty twist is bursting with sultanas and a gentle hint of vanilla
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
140
MINUTES
Ingredients
75g yellow sultanas
110g butter, at room temperature
110g caster sugar
grated rind of 1/2 unwaxed lemon
2 eggs
175g plain flour
1/2Â tsp baking powder
1-2Â tbsp milk
15g butter for greasing the pudding bowl
For the custard:
1/2 vanilla pod or a few drops pure vanilla extract
300ml rich milk
2 egg yolks
1Â tbsp caster sugar
Method
Brush the pudding bowl with melted butter. Press some of the sultanas or seeded and split raisins around the sides.
Cream the butter, add the sugar and lemon rind and beat until light and fluffy.
Gradually add the eggs, beating well after each addition.
Stir in the flour and baking powder and enough milk to make the mixture just loose enough to drop from a spoon, add the remainder of the fruit.
Spoon into the pudding bowl. Cover with a pleated piece of double greaseproof paper or foil and tie down. (The paper is pleated to allow for expansion.) Bring a saucepan of water to the boil, put in the pudding bowl, the water should come halfway up the sides. Cover and steam for 2 hours. Check the water level regularly to make sure the water doesn’t boil off.
Meanwhile, make the homemade custard. Put the vanilla pod into the cold milk and bring slowly to the boil.
Whisk the egg yolks with the sugar in a bowl.
Remove the vanilla pod from the milk and pour the milk onto the yolks, whisking all the time, (add the pure vanilla extract if using), return to the saucepan. Stir over a gentle heat until the mixture thickens just enough to coat the back of a spoon, careful it must not boil. Pour into a cold bowl and stir occasionally as it cools.
