Spotted Dick

Directions

1. Fill two 1/2 quart oven-safe bowls with water. Add to a Dutch oven. Fill Dutch oven with water until it reaches three-fourths of the way up the bowls. Remove bowls, discard water. Grease each bowl with 1 tablespoons of softened butter; set aside.
2. In a large bowl, whisk the flour, baking powder and salt. Grate the cold butter into the flour mixture. Toss to coat. Add sugar, currants, lemon zest and orange zest until well combined. Add milk; stir until the mixture becomes a thick batter. Spoon batter into prepared bowl.
3. Grease one side of a sheet of parchment paper with remaining tablespoon softened butter. Cover bowls with prepared parchment, butter side down. Cover parchment with foil. Secure with twine around the bowl. Using a second piece of twine, create a handle to help remove pudding after cooking.
4. Bring water in Dutch oven to a boil. Place bowls into water; secure lid on the pot; reduce to a simmer. Steam 1 hour or until the pudding is set (internal temperature will reach 180°).
5. Meanwhile, in a small bowl, whisk egg yolks and sugar until smooth. Place milk, heavy cream and vanilla into a heavy-bottomed saucepan; bring to a simmer over medium heat, stirring often. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Transfer to a serving pitcher or bowl.
6. Carefully remove the pudding bowls from the Dutch oven; let sit 5 minutes. Remove foil and parchment paper. Place a plate on top of the bowl; flip to transfer pudding to the plate. Serve warm with custard.