British
Spotted Dick
A traditional steamed suet pudding dotted with currants and scented with lemon zest. Serve it warm from the basin with a generous pour of custard.
Watch it madeEnglish Heritage · 8:15
Ingredients
- Self-raising flour100g
- Fine salt1 pinch
- Shredded beef or vegetable suet50g
- Caster sugar40g
- Currants60g
- Lemon zest1/2 lemon
- Whole milk70ml, plus extra if needed
- Butterfor greasing
- Whole milk, for custard250ml
- Egg yolk1 large
- Caster sugar, for custard1 tbsp
- Cornflour1 tsp
- Vanilla extract1/2 tsp
Method
- Butter a 600ml pudding basin and cut a square each of baking parchment and foil large enough to cover it, pleating both down the centre to allow the pudding to rise.
- Put a trivet or upturned saucer in a deep saucepan and bring a kettle of water to the boil.
- Mix the self-raising flour and salt in a bowl, then rub in the suet lightly with your fingertips.
- Stir in the caster sugar, currants, and lemon zest.
- Add the milk gradually and mix with a table knife until you have a soft, slightly sticky dough that just holds together.
- Spoon the dough into the buttered basin, level the top gently, and cover with the pleated parchment and foil, foil side up.
- Tie the cover tightly under the rim with kitchen string, making a string handle if you like.
- Set the basin on the trivet in the saucepan and pour in boiling water to come halfway up the sides of the basin.
- Cover the pan with a lid and steam gently for 1 hour 30 minutes, topping up with boiling water as needed so the pan never runs dry.
- For the custard, heat the milk in a small saucepan until steaming but not boiling.
- Whisk the egg yolk, caster sugar, cornflour, and vanilla in a bowl, then slowly whisk in the hot milk.
- Return the custard to the saucepan and cook over low heat, stirring constantly, until it lightly thickens and coats the back of a spoon.
- Lift out the pudding basin, rest for 5 minutes, then remove the covering and turn the spotted dick onto a warm plate.
- Serve the pudding in thick slices with warm custard poured over.
Common questions
Can I substitute the suet in spotted dick?
Yes. Vegetable suet works well and keeps it suitable for vegetarians. If you can’t find suet, use cold grated butter or a firm baking fat, but the texture will be a little denser and less traditional.
How long should I steam spotted dick?
Steam it gently for about 1 hour 30 minutes to 2 hours, depending on the basin size and how full it is. Check with a skewer: it should come out clean or with a few moist crumbs.
What are the most common mistakes when making spotted dick?
Overmixing makes the pudding tough, and too much milk makes it heavy or gummy. Also make sure the cover is tight, the water stays at least halfway up the basin, and the steam remains gentle, not a hard boil.
How should I store leftover spotted dick?
Cool it completely, then cover and refrigerate for up to 3 days. Reheat by steaming again or microwaving in slices with a splash of water. You can also freeze it well wrapped for up to 2 months.
What’s the best way to serve spotted dick?
Turn it out warm and serve immediately with hot custard, which is the classic pairing. It also works with cream or ice cream, but warm vanilla custard best balances the sweet currants and rich suet pudding.