I was going to save this recipe until I’ve had a chance to develop the vegan version, but, I’m looking out the window at yet another cold and grey day. As I trundle into the office, wrapping my coat tighter around me, I can’t help but dream of thick stodgy puddings and custard.
I mean, who doesn’t like a thick piece of spotted dick?
And I have Sam’s Chophouse to blame for this dish. I’ve not had this, or jam roly poly in years (not quite since school, but close), so when it was on the menu in January as an option, both myself and Mr GFB shared a bowlful. It’s the kind of rich stodge that comforts at the same time as feeding you. Which when we’re still over a month away from Spring, is something we can all appreciate.
But it’s me, so whilst I wanted to recreate it, I also wanted to booze it up a little. I pondered for a while as to which spirit to use, but in the end, I kept coming back to the idea of a little extra citrus. Something to counteract the sweetness of the currants, and it had to be Zymurgorium’s Manchester Marmalade Gin. Created in collaboration with Duerr’s it’s got layers of bitterness and citrus, and lots of floral high notes too. It’s already a favourite of mine, and with both orange and lemon zest in this dish, it only seemed right to add a little extra oompf to it.
It’s also the perfect excuse to use the steamer that you bought for your January health kick, for something other than broccoli and fish fillets. But just in case you haven’t got a steamer (electric, or the tiered pans that I have) there are some suggestions how to here.
Keep an eye out for a vegan version of this recipe soon!
Spotted Dick with Zymurgorium Marmalade Gin
- 125 g Self-raising flour
- 65 g Shredded suet beef or vegetarian, whichever suits
- 90 g Currants
- 40 g caster sugar
- Finely grated zest 1 lemon
- Finely grated zest 1 small orange
- 75 ml Semi skimmed milk give or take a little - see recipe
- 50 ml Zymurgorium Manchester Marmalade Gin
- Good pinch of salt
The night before you want to make this, put the currants and the gin in a bowl and leave to soak.
The next day, put all the dry ingredients in a bowl, including the currants and any leftover gin.
Mix and add a splash of milk at a time, until it all comes together in a sticky, but firm dough.
Roll into a sausage and gently wrap in greased parchment paper, or put into a well greased pudding bowl and cover with greased parchment.
Put into a steamer with the lid on for 45-60 minutes.
Remove carefully from the steamer, and let it cool a little before slicing.
Serve with lots of proper custard.
If you're worried the gin will be a little punchy, half and half it with tonic for something a little lighter.