Recipe Index

Ingredients

• 1 lb 2 oz plain flour
• 1 tsp salt
• 2 tbsp sugar
• 1 tsp bicarbonate of soda
• 1 3/4 oz vegetarian suet
• 3 1/2 oz candied peel
• 3 1/2 oz currants
• 1 orange, zest only
• 1 lemon, zest only
• 14 fl oz buttermilk
• 20 fl oz double cream
• 1 tbsp sea salt

Method

1. Heat the oven to 425°F and line a baking tray with baking paper for the spotted loaf.
2. Mix the plain flour, teaspoon of salt, sugar, bicarbonate of soda, vegetarian suet, candied peel, currants and the orange and lemon zests thoroughly in a bowl.
3. Make a well in the fruited flour, pour in the buttermilk, and bring the spotted dough together with a palette knife without kneading it.
4. Tip the dough onto the lined tray, flatten the round down, and cut the loaf all the way through in four cuts to mark out eight triangular wedges.
5. Bake the spotted dick bread for 30 minutes until the wedges are risen and golden.
6. Churn the butter while the loaf bakes by whisking the double cream past stiff peaks until the fat separates from the liquid, then drain the crumbly butter in a muslin-lined colander and squeeze out the remaining moisture.
7. Work the tablespoon of sea salt through the drained butter and chill the salted butter until the bread is ready.
8. Rest the baked loaf on a rack for 15 minutes, then pull the warm wedges apart and spread the spotted bread with the fresh butter.

Prep: 1 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data