Assam Spotted Dick & Thick Assam Custard

90 mins
Serves 1
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Directions

  1. 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.
  2. 2Add an upside-down plate or trivet into a deep pot with a lid.
  3. 3Fill the deep pot with boiling water, about 2/3 full.
  4. 4Grease a Pudding Dish with butter.
  5. 5Add all the ingredients (flour, suet, mixed fruit, caster sugar, lemon zest, orange zest, milk with tea, and salt) together in a bowl.
  6. 6Add an egg yolk to the mixture.
  7. 7Place the batter into the prepared Pudding basin.
  8. 8Cover the pudding basin in baking parchment and aluminum foil.
  9. 9Wrap in string to secure the cover.
  10. 10Place the pudding basin in the pot and fill up with a little more water so that it is around 2/3 full.
  11. 11Place the lid on top and steam for 1.5 hours.
  12. 12Meanwhile, start on your custard by heating the milk and teabags together until a gentle simmer.
  13. 13Turn off the heat for the custard milk.
  14. 14Allow the teabags to sit in the hot milk for 10 minutes before discarding them.
  15. 15Unmold the steamed pudding onto a plate.
  16. 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.