Spotted Dick
Indulge in the comforting charm of Spotted Dick, a classic British steamed suet pudding that’s as nostalgic as it is delicious. This traditional dessert gets its unique "spotted" appearance from scattered currants or raisins, which dot the soft, tender dough. Made with self-raising flour, suet (vegetarian or regular), a touch of caster sugar, and a hint of zesty lemon for brightness, this old-fashioned favorite is steamed to perfection for a moist, melt-in-your-mouth texture. Serve it warm, sliced thick, and topped with a generous drizzle of creamy custard for the ultimate cozy treat. Perfect for showcasing the timeless appeal of British desserts, Spotted Dick is a must-try for anyone who loves heritage recipes with a sweet twist! Keywords: Spotted Dick recipe, traditional British dessert, steamed suet pudding, raisin pudding, custard topping.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 225 grams Self-raising flour
- 100 grams Suet (vegetarian or regular)
- 50 grams Caster sugar
- 100 grams Currants or raisins
- 150 milliliters Milk
- 1 whole lemon, finely grated Lemon zest
- 1 teaspoon, for greasing Butter
Instructions
Grease a 1-liter (2-pint) pudding basin with butter.
In a large mixing bowl, combine the self-raising flour, suet, and caster sugar.
Stir in the currants or raisins and lemon zest, ensuring the dried fruits are evenly distributed throughout the mixture.
Gradually add the milk while stirring, until the mixture comes together to form a soft dough. It should be moist but not sticky.
Transfer the dough into the prepared pudding basin, pressing it down slightly to level the top.
Cover the pudding basin with a layer of greaseproof paper and then a layer of aluminum foil, pleating the layers in the center to allow room for the pudding to expand during cooking. Secure the covers tightly with kitchen string.
Place the pudding basin in a large pot. 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 over low heat for 90 minutes, checking occasionally to ensure the water level does not drop too low. Top up with more boiling water as needed.
After steaming, carefully lift the pudding basin out of the pot using oven mitts. Remove the covers and allow the pudding to cool slightly before turning it out onto a plate.
Slice and serve warm with custard for a traditional finish.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 20.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 226 mg | 5% | |
*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.
