Howard's Spotted Dick, Custard and Sponge Puddings

Join Howard Middleton (GBBO, series 4) live from Sheffield to stretch your baking skills and let Howard show you how to tackle Spotted Dick and delicious custard and sponge puddings! Tuck in to some classic British comfort food as Howard shows you how to make his delicious, fruit-studded Spotted Dick. Once your pud is steaming on the stove, you'll also bake a batch of mini treacle sponges and apple puddings with toffee sauce. To top them all off, there's even a jug of Howard's infamous custard.

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.

Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard. Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. 

Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 17 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions. 

Equipment:

Very large pan or steamer and lid

A steamer basket or colander (if you don’t have a steamer pan)

Electric hand mixer or balloon whisk

Wooden spoons

Mixing bowls

Baking parchment

String

6 individual pudding tins, dariole moulds or popover pans (you can sometimes buy disposable foil ones)*

Shallow frying pan or small skillet

Medium saucepan

Kitchen foil

Flat baking sheet/tray

*3in (8cm) diameter at the widest part and 2in (5cm) high but a little larger than this would still be ok

Ingredients:

For the Spotted Dick:

250g plain flour

3 tsp baking powder

125g shredded suet (vegetable or beef)

175g dried fruit*

Pinch of salt

75g caster sugar (or   brown sugar if you prefer)

Finely grated zest of a lemon

Finely grated zest of a small orange

Grated nutmeg or ground ginger (optional)

About 175ml milk (ideally full fat)

For the Apple Puddings:

25g dried apple slices

25g sultanas or golden raisins

75ml apple juice, preferably cloudy

1 large egg**

1½ tbsp light   coloured oil, plus extra for greasing

35g light muscovado   sugar or other brown sugar

60g plain flour

1 tsp baking powder

¼ tsp ground cinnamon

For the Toffee Sauce:

25g unsalted butter

1 apple, cored and sliced

50g light muscovado sugar or other brown sugar

For the Treacle Sponge Puddings:

1 large egg

1½ tbsp light coloured oil, plus extra for greasing

20g caster sugar

20g golden syrup, plus extra for topping

60g plain flour

1 tsp baking powder

¼ tsp ground ginger

1   tsp grated lemon zest (optional)

75ml milk

For the Crème Anglaise Custard:

4 large egg yolks

1 large egg

25g caster sugar

500ml double cream / heavy cream (or you can use milk or a combination of milk and cream for a   lighter custard)

1 tsp vanilla bean paste or vanilla extract

*Currants are traditional, but you can use dried cranberries, raisins, dried cherries or a mixture of fruit and add chopped stem ginger for a Ginger Dick

**Large Egg in UK = Extra Large Egg in US

If you have any questions regarding this class please email us at info@bakewithalegend.com.