Assam Spotted Dick & Thick Assam Custard
Directions
- 1Start by heating the milk with the teabags on a low heat, once simmering remove from the heat and allow to stand for 15-20 minutes before discarding the teabags.
- 2Add an upside-down plate or trivet into a deep pot with a lid.
- 3Fill the deep pot with boiling water, about 2/3 full.
- 4Grease a Pudding Dish with butter.
- 5Add all the ingredients (flour, suet, mixed fruit, caster sugar, lemon zest, orange zest, milk with tea, and salt) together in a bowl.
- 6Add an egg yolk to the mixture.
- 7Place the batter into the prepared Pudding basin.
- 8Cover the pudding basin in baking parchment and aluminum foil.
- 9Wrap in string to secure the cover.
- 10Place the pudding basin in the pot and fill up with a little more water so that it is around 2/3 full.
- 11Place the lid on top and steam for 1.5 hours.
- 12Meanwhile, start on your custard by heating the milk and teabags together until a gentle simmer.
- 13Turn off the heat for the custard milk.
- 14Allow the teabags to sit in the hot milk for 10 minutes before discarding them.
- 15Unmold the steamed pudding onto a plate.
- 16Pour the prepared thick Assam custard over the steamed pudding.
Ingredients
- 250 g self-raising flour
- 125 g shredded suet
- 190 g Mixed Peel, Currents, Sultanas
- 80 g caster sugar
- 1 lemon finely grated zest
- 1 orange finely grated zest
- 170 ml whole milk
- 2 teabags Assam Tea
- Pinch Salt
- 950 ml Whole Milk with Assam Tea bags
- 4 Egg Yolks
- 2.5 Tbsp Cornflour
- 2 Tbsp Vanilla Bean Paste
- 85 g Golden Caster sugar
- 2 g Flaked Salt
Equipment
deep pot with lidpudding basin (1L)gratermixing bowlbaking parchmentaluminum foilstringsaucepan
Tips
- The batter is meant to be very thick to hold all the dried fruit.
- For a very thick custard, use 3 tablespoons of cornflour.
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