How to Make Spotted Dick Bread – A Classic British Dessert With A Modern Twist
Hello foodies, looking for something quick, delicious and easy to make? Spotted dick bread is a perfect match for that. There’s something undeniably charming about British desserts, and few have a name as memorable as Spotted Dick.
While traditionally served as a steamed pudding, I’m excited to share my twist on this classic – transforming it into a delightful bread that maintains all the beloved flavors while being easier to make at home.
Think of it as the perfect marriage between a fruit-studded bread and a traditional British pudding, complete with those signature dried currants that give this dessert its ‘spotted’ appearance.
Its sweet-yet-savory taste makes it very versatile as an accompaniment to any meal, whether you serve it as part of your breakfast or dessert, or have it on its own with tea or coffee throughout the day. If you’ve ever wondered about this uniquely named treat or wanted to try making it yourself, you’re in for a treat.
Let’s dive into the world of British baking with this modern adaptation that’s sure to become a family favorite.
Why This Recipe Works
Before we get to the details, let me share why this bread version of Spotted Dick is worth your time:
- The bread format makes it more versatile than the traditional steamed pudding
- It stays fresh longer than the classic version
- You don’t need any special steaming equipment
- The addition of citrus zest brightens the flavors
- It is ideal for bakers of all skill levels (both beginners and experienced bakers).
Essential Ingredients
For the Bread:
3½ cups (440g) all-purpose flour
2¼ teaspoons (7g) active dry yeast
¼ cup (50g) granulated sugar
1 teaspoon salt
1 cup (240ml) warm milk
¼ cup (60g) unsalted butter, softened
2 large eggs
1 cup (150g) dried currants
Zest of 1 lemon
1 teaspoon vanilla extract
For the Custard Sauce (Optional):
2 cups (480ml) whole milk
Vanilla extract(1tbs) or one vanilla bean
4 egg yolks
⅓ cup (65g) granulated sugar
2 tablespoons cornstarch
Step-by-Step Instructions
Preparing the Dough
Activate the Yeast
- In a small bowl, combine the warm milk (110°F/43°C) with 1 teaspoon of the sugar
- Sprinkle the yeast over the top
- Let stand for 5-10 minutes until foamy
Mix the Ingredients
- Mix the flour, salt, and remaining sugar in a large bowl.
- Make a well in the center
Form the Dough
- Add the activated yeast mixture, softened butter, and eggs to the well
- Mix until a shaggy dough forms
- For 8–10 minutes, knead until elastic and smooth.
- Add the currants and lemon zest in the last minutes of kneading
Fast Rise
- Place the dough in a greased bowl
- Cover with a moist cloth or plastic wrap.
- Let it rise for an hour in a warm environment, or until dough doubles in size.
Shape the Bread
- Punch down the dough
- Shape into a loaf
- Put in a 9 x 5-inch loaf pan that has been oiled.
- Cover and let it rise for another 45 minutes.
Bake
- Preheat oven to 350°F (175°C)
- Bake for 35-40 minutes until golden brown
- Internal temperature should reach 190°F (88°C)
Making the Custard Sauce
Prepare the Base
- Heat milk and vanilla in a saucepan until steaming
- Take off the heat and leave it to steep for ten minutes
Make the Custard
- In a bowl, whisk together cornstarch, sugar, and egg yolks.
- Continue whisking and slowly add the warm milk.
- Return mixture to saucepan
- Cook over medium heat, stirring constantly until thickened
- Strain and chill before serving
Tips for Success
Room Temperature Ingredients
- Make sure eggs and butter are at room temperature for better mixing
- Warm milk helps activate the yeast properly
Currant Preparation
- Soak currants in hot water for 10 minutes before using
- Drain and pat dry to prevent soggy spots in the bread
Dough Consistency
- The dough needs to be soft without being sticky.
- Add flour or milk as needed to achieve the right texture
Even Distribution
- When adding currants, ensure they’re evenly distributed throughout the dough
- This prevents clumping and ensures every slice has plenty of spots
Storage and Serving
- The bread can be kept in an airtight container at room temperature for up to three days.
- Wrapped tightly in foil and plastic wrap, the bread can be frozen for up to three months
- Serve slices:
1.Warm with custard sauce
2.Toasted with butter
3.As a spread for afternoon tea
FAQs
Can I use raisins instead of currants?
Yes, though currants are traditional. Chop larger raisins for better distribution.
Why didn’t my bread rise?
Check your yeast’s freshness and ensure your milk wasn’t too hot, which can kill the yeast.
Can I make this without a stand mixer?
Absolutely! Hand kneading works perfectly, just expect to knead for 12-15 minutes.
Recipe Video: How to make Spotted Dick Bread
Video Title: How to make Spotted Dick Bread
Learn how to make spotted dick bread. This is a video on how to prepare your spotted dick bread.
Conclusion…
Creating Spotted Dick Bread at home is a delightful way to experience British baking tradition with a modern twist. This recipe proves that classic desserts can be adapted and re- imagined while maintaining their essential character.
Whether you’re an experienced baker or just starting out, this bread offers a perfect balance of simplicity and satisfaction. The result is a versatile loaf that works just as well for breakfast as it does for dessert, especially when served with warm custard sauce.
Remember, the key to success lies in patience with the rising times and careful attention to ingredient temperatures.Don’t be put off by the unusual name – this spotted bread is sure to become a talking point at your table and, more importantly, a beloved addition to your baking repertoire.
Happy baking!
