Give your dessert a clever name – and tell us about your recipe.
Someone suggested an Old English recipe called (snicker) Spotted Dick with a Cream Custard. I researched the history of the Old English version, and it goes way back into the 1800s.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
You actually steam this in a bundt pan on top of your stove in a boiling bath. I used fresh vanilla beans for the first time. Oh my gosh; I will never go back to bottled extract. Unbelievable flavor!! When we tested it and put the warm, fresh custard on it, my sampler said, "It literally melts in your mouth and the flavor explodes." So I guess it passed the test and met my challenge!
How did you add a Wisconsin twist to your flavors or decoration?
Instead of the dried currants the recipe suggested (for the "spots"), I used Door County dried cherries.
How did you do?