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This steamed pudding with British origins is traditionally made with suet and raisins. It has been updated to suit today's tastes by replacing the suet with butter, and the raisins with currants.
- 1/2 cup brandy
- 3/4 cup currants
- 5 tablespoons unsalted butter
- 1/2 cup sugar
- 3 eggs
- 1 2/3 cups self-rising flour, sifted
- 1 teaspoon baking powder
- 2 tablespoons plus 1/4 cup light corn syrup or golden syrup, divided
- Light cream, for serving
Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
Preheat the oven to 350 degrees F. Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in the oven.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat. Add 2 tablespoons corn syrup, currants and brandy and stir.
Pour the batter into the molds, filling them three-fourths full. Place in the baking dish and cover loosely with aluminum foil . Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden.
Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
Serve the Spotted Dog warm with cream and the warmed syrup.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
573 calories; 20g total fat; 202mg cholesterol; 661mg sodium; 74g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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