VEGAN SPOTTED DICK & CUSTARD RECIPE BY TASTY
Here's what you need: self raising flour, baking powder, vegan butter, caster sugar, currants, orange, lemon, coconut milk, vegan butter, corn flour, turmeric, water, caster sugar, coconut milk, vegan double cream, vanilla extract
Provided by Amy Harriott-Gregory
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.
- Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.
- Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.
- Place the dough into a greased pudding basin. Place greaseproof paper over the top of the dough and cover with a lid. If your basin doesn't have a lid simply use tin foil.
- Take a large pot and place a small up-turned saucer into the bottom. Next take a large piece of greaseproof paper and fold into a long strip and place it into the pot. (You want it to be long enough so it sits along the bottom and up the sides of the basin)
- Place the basin on top of the saucer and grease proof paper. Fill the pot ¼ full of cold water, cover with a lid and place over a low-medium heat.
- Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.
- To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.
- Next add the caster sugar, vanilla extract, coconut milk & vegan double cream. Whisk until combined and then pour in your cornflour mix. Stir until fully combined.
- Place a medium sized pan over a medium heat and your custard mix. Cook for 10 minutes (or until it has thickened and glossy) continuously stirring.
- Once cooked, remove from heat and enjoy!
Nutrition Facts : Calories 840 calories, Carbohydrate 66 grams, Fat 63 grams, Fiber 3 grams, Protein 7 grams, Sugar 31 grams
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Wavy
[email protected]Meh.
Brett Chandley
[email protected]This was my first time making spotted dick and it turned out great! The instructions were easy to follow and the end result was delicious.
Vince Lockaton
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover fruit and it's always a crowd-pleaser.
Folad Ahmadzai
[email protected]This recipe was a disaster! The sponge cake was dry and the custard was lumpy. I would not recommend this recipe to anyone.
j_ 01sa
[email protected]I'm not a huge fan of spotted dick, but this vegan version was actually pretty good. The texture was good and the flavor was subtle.
Oshiobughei Ikiebe
[email protected]I had some trouble finding all of the ingredients, but the end result was worth it. This is a really unique and delicious dish.
Mohamed Athman
[email protected]This was a bit too sweet for my taste, but otherwise it was a good recipe.
Danish Maitla
[email protected]I've been looking for a good vegan spotted dick recipe, and this one definitely fits the bill! The texture was perfect and the flavor was spot on. I'll definitely be making this again.
Usama Dharija
[email protected]This recipe was easy to follow and the end result was delicious! I served it with custard and everyone loved it.
Aims Khan
[email protected]Not bad at all! I've never had spotted dick before, but this vegan version was a great introduction. The custard was creamy and flavorful, and the sponge cake was moist and fluffy.
Angelo Hameed
[email protected]This vegan spotted dick was a delightful surprise! The texture was spot on, and the flavors were rich and satisfying. I especially appreciated the use of plant-based milk and butter, which made the dish feel both indulgent and wholesome.