Gluten-Free Spotted Dick with Roasted Pumpkin Custard

‘Tis the season for…spotted dick? No, don’t worry, I’m not going to get graphic on you, unless you count food porn as graphic! A few weeks ago, a friend of mine hosted a British food dinner party. Potluck style, we each brought a dish or two that represented the British Isles. Lots of strange and tasty bits were consumed, including tripe and oxtail stew, but figuring that dessert probably wasn’t high on anyone’s list, I immediately signed up for that course. After researching British desserts on Wikipedia–Flummery or Knickerbocker Glory, anyone?–I settled on an old giggle of mine, Spotted Dick.

Heinz, interestingly enough, has a canned version of the dessert easily obtained at Kroger here. Every time I pass the British food shelf, I see it, and giggle. So, naturally, I had to made the darn thing. But gluten-free and vegan, or course, since making a vegan version of a suet pudding can’t be all that hard, right? *cough, cough*

It turned out ok, actually. Everyone seemed to like it at the party and while it didn’t jazz me, that’s simply because it wasn’t my cup of tea, not because it wasn’t good. The pumpkin custard I paired with it was a good addition–freshly roasted pumpkin, of course–and while it didn’t set as well as I hoped using agar flakes, it was a good creamy base for the nutty, fruity sugar cake on top. G mightly approved, as did another gluten-free friend, R.  He scarfed down all the extras without much prodding.  Vegan, Gluten-Free British food, who knew you could be so good?

Gluten-Free Spotted Dick with Roasted Pumpkin Custard

For the vegan “suet”:

2 c grated carrots
1 c chopped pecans
1/2 c gluten-free oats
1 c coconut oil

In a small sauce pan, melt the coconut oil over medium heat. Combine all ingredients in a small bowl. Set in freezer to chill.

For the Roasted Pumpkin Custard
from Elana’s Pantry:

1/2 c cashews
1 tbsp agar flakes
pinch sea salt
1 1/4 cups water, boiling
1 1/2 cups roasted pumpkin
1/4 c agave nectar
1 tbsp vanilla extract
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Place cashews, agar and salt in a blender and process until a fine powder. Pour in boiling water, process to combine. Add pumpkin, agave, vanilla. Process again until smooth. Blend in cinnamon, nutmeg, cloves. Pour into an 8 x 8 glass baking dish and chill in fridge for at least 1 hour.

For the Gluten-Free Flour Mix:

1 c quinoa flour
1/2 c coconut flour
1/2 c sorghum flour
1/2 c potato starch

For Gluten-Free Spotted Dick:

1 1/2 c gluten-free flour mix
1/2 tsp xanthum gum
1/2 c vegan “suet”
1/2 c turbinado sugar
1 tbsp baking powder
1/2 tsp cinnamon
1 orange, zest & juice
1/2 c apple cider
2/3 c dried unsweetened cranberries
1/2 c brown sugar

Bring a large pot of water with a steamer insert to a boil over medium high heat on the stove.

Place flour mixture, xanthum gum, vegan “suet,” turbinado sugar, baking powder, and cinnamon in a mixing bowl.

Add the zest and juice of the orange and the cider. Mix to form a dough. Knead once or twice.

On a piece of parchment paper, roll out dough to an oblong shape, 1/2 inch thick. Spread the brown sugar and dried cranberries on top.

Carefully roll the dough into a log (like you would sushi), using the parchment to guide the dough into a log without breaking.

Wrap the log in aluminum foil & place in the steamer basket in the pot of water. Cover the pot and steam for 1 1/2 hours.

Remove the spotted dick from the steamer and place on cutting board. With a serrated knife, slice the log into slices and serve with the roasted pumpkin custard.

Serves 10-12

Comments
3 Responses to “Gluten-Free Spotted Dick with Roasted Pumpkin Custard”
  1. Renae says:

    Mark has been toting around a can of this stuff (solely because of the name) from every place we’ve moved for the last 7 or 8 years – it’s on display in our kitchen – but I never thought to try to veganize it. The next time I do a British theme, I’m going to have to try it!

  2. shellyfish says:

    Right on! Beautiful photo, too, Jes!

  3. When we were in London this past spring we saw this on the menu at several restaurants but couldn’t muster up the nerve to order it. While we were in Paris we found a bakery, Lagay Choc, that made their version of “Spotted Dick,” a broiche bread with chocolate chips in the shape of a penis.
    When we returned to SF we knew we had to write a blog about these to pastries. We hope you enjoy our little story.
    Cheers,
    Jason
    http://yourfoodchoices.wordpress.com/2010/06/26/we-spot-a-dick/

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