Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 6 to 8
Prep: 20 mins
Cook: 2 hours
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I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.
SEE ALL MY RECIPES As I delve into the world of English cuisine, I am excited to share with you a classic recipe that has been a staple in British households for more than 170 years. Spotted Dick, a traditional English steamed pudding, is a dish that has been enjoyed by many for its rich flavour and comforting texture. In this recipe, I will guide you through the process of creating this delightful dessert, which is sure to become a favourite in your household.
The Origins of Spotted Dick
Spotted Dick is a type of steamed pudding that originated in the 19th century. It is first mentioned in a book from the 1850s by the famous Chef Alexis Soyer called “The Modern Housewife”, The name “Spotted Dick” is believed to have come from the dried fruit, typically currants or raisins, that are scattered throughout the pudding, giving it a “spotted” appearance.
The ‘Dick’ in Spotted Dick may have come from the shortened Old English names for pudding: puddog or puddick. In fact. in Scotland it is often called Spotted Dog Pudding. Whatever its origins, this steamed pudding is a quintessential English dessert that has been passed down through generations, and its popularity endures to this day.
The art of creating a steamed pudding is a timeless tradition in English cuisine. Steamed puddings like Spotted Dick, are made with a mixture of flour, suet, and dried fruit, which are then steamed to create a moist and flavourful dessert. The process of steaming a pudding is a gentle one, allowing the ingredients to cook slowly and evenly, resulting in a tender and delicious treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup suet, shredded
- 1/2 cup brown sugar
- 1/2 cup dried currants
- 1/2 cup dried raisins
- 1/4 cup milk
- 1/4 cup water
- 1 egg, beaten
- 1 teaspoon mixed spice
- 1/2 teaspoon salt
Suggested Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Steamer basket
- Clean cloth or parchment paper
- Cutting board
- Knife
Instructions
- In a large mixing bowl, combine the flour, suet, sugar, currants, and raisins.
- In a separate bowl, whisk together the milk, water, egg, mixed spice, and salt.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Wrap the dough in a clean cloth or parchment paper, making sure to seal the edges tightly.
- Place the pudding in a steamer basket and steam for 2 hours.
- Remove the pudding from the steamer and let it cool for a few minutes.
- Serve the Spotted Dick warm, with a dollop of whipped cream or a sprinkle of sugar.
Notes
- To ensure that the pudding is cooked evenly, make sure to wrap it tightly in the cloth or parchment paper.
- If you don’t have a steamer basket, you can use a metal colander or a heatproof bowl.
- You can substitute the suet with vegetable shortening or butter, but keep in mind that the flavour and texture may be slightly different.
- To make a more modern version of Spotted Dick, you can add other ingredients like chocolate chips or nuts to the dough.
- When serving the pudding, you can dust it with powdered sugar or serve it with a side of custard.
- Always use high-quality ingredients, like fresh eggs and real suet, to ensure the best flavour and texture.
- Don’t overmix the dough, as this can result in a tough pudding.
- Make sure to steam the pudding for the full 2 hours, as this will ensure that it is cooked through and tender.
- Experiment with different types of dried fruit, like cranberries or cherries, to create a unique flavour profile.
Nutrition
Nutrition Summary (per serving):
- Calories: 320
- Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Carbohydrates: 45g
- Fibre: 2g
- Sugar: 20g
- Protein: 4g
- Sodium: 200mg
Note: These values are estimates and can vary based on specific ingredients and portion sizes.
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