Get your jelly on – Day 1: Spotted Dick

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My first post for the Royal Selangor – Get Your Jelly On – 30-day Challenge is up! Truth to be told, I didn’t get a chance to even have a hands on experience until today! I was kind of worried. After I accepted this challenge, I had spent a few hours, thinking and jotting down my ideas in a spreadsheet, planning each day in October, on how to use the Royal Selangor Pewter Jelly Mould. It proves to be an even harder challenge when I was told the mould is not oven proof. So, no baked recipes are possible using the mould.

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By looking at the title, you must be wondering what the heck spotted dick is? You must be smirking or even giggling after reading the name of the recipe that I am going to share today.

A little of a background about spotted dick – it is a traditional British dessert made from dried fruit, such as currants and raisins. And therein lies the first clue – the currants are the ‘spots’. Possibly “pudding” became “pudding” and “puddick” and then just “dick”. The word “dick” has appeared in a number of strange places. Around the 1980s, “dick” was used to mean a type of hard cheese; when treacle sauce was added, it became “treacle dick”, and finally when currants or raisins were added – looking like little spots, “spotted dick” was born!

What a story hey!

Stay tuned for another recipe using the jelly mould tomorrow! Happy Weekend!

 

Spotted Dick

Yield: 2 persons

Ingredients:

70g self raising flour
40g caster sugar
35g raisins
1 egg
80ml milk
custard, to serve

Method:

1. Sift flour into a bowl, add the sugar and raisins. In a separate bowl, combine egg and milk.

2. Add the milk mixture to the dry ingredients and beat well to combine. Place the mould in a mug, then spoon into jelly mould. Cut a sheet of grease proof paper to cover the mould and secure with a string. Then, cover with foil.

3. Place the mug in a saucepan, add water to come halfway up the sides, then bring to the boil. Cover, turn heat to low and steam for 45 minutes – 1 hour. Remove to cool for 10 minutes. Turn out onto a plate, serve with custard.