New Age Spotted Dick
Elevate a beloved British classic with our "New Age Spotted Dick," a modern twist on the timeless steamed pudding. This recipe swaps traditional suet for cold, diced butter, delivering a lighter, melt-in-your-mouth texture that's still rich and satisfying. Studded with vibrant dried cranberries, plump raisins, and fragrant orange zest, each bite bursts with fruity sweetness and a hint of citrus. A drizzle of golden syrup adds a luscious caramelized note, while the gentle steaming method ensures a moist, tender crumb. Perfect for cozy gatherings or a nostalgic dessert moment, this updated take pairs beautifully with a generous pour of creamy custard. Easy to make and irresistibly indulgent, our New Age Spotted Dick brings a contemporary charm to a cherished favorite.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 100 grams unsalted butter (cold, diced)
- 75 grams granulated sugar
- 75 grams dried cranberries
- 75 grams raisins
- 1 tablespoon orange zest (from 1 orange)
- 1 unit egg (large)
- 125 milliliters whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons golden syrup
- as needed custard (optional, for serving)
Instructions
In a large mixing bowl, sift together the all-purpose flour and baking powder.
Add the diced cold butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the granulated sugar, dried cranberries, raisins, and orange zest.
In a small bowl or jug, whisk together the egg, whole milk, and vanilla extract.
Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. Be careful not to overmix.
Grease a 1-liter (2-pint) pudding basin with butter. Drizzle the golden syrup into the bottom of the basin.
Spoon the dough into the prepared pudding basin, pressing it down gently to ensure there are no air pockets.
Cut a large circle of parchment paper and a matching circle of foil, each about 5 cm (2 inches) larger than the rim of the pudding basin. Place the parchment paper on top of the foil and fold a pleat down the center. Cover the pudding basin with the paper and foil, pleat side up, and secure with kitchen string.
Place the pudding basin in a large pot or steamer. Pour boiling water into the pot until it reaches halfway up the sides of the basin.
Cover the pot with a lid and steam the pudding gently for 90 minutes, checking every 25-30 minutes to ensure the water level remains sufficient. Top up with boiling water as needed.
Carefully remove the basin from the pot and let it rest for 5 minutes. Run a knife around the edge of the pudding, then invert it onto a serving plate.
Serve warm with custard or your choice of accompaniment.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 37.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
