Spotted Dick Traditional British Steamed Fruit Sponge Pudding
Dive into the comforting tradition of British cuisine with this Spotted Dick, a beloved steamed fruit sponge pudding that’s as nostalgic as it is indulgent. This classic dessert features a tender, suet-based sponge dotted with sweet currants or raisins, which give the "spotted" appearance that lends the dish its name. Gently steamed to perfection, this pudding achieves a moist, melt-in-your-mouth texture with a subtle richness. Optional hints of lemon zest add a refreshing brightness to each bite. Perfectly paired with a drizzle of warm custard or cream, this recipe is a quintessential British treat that’s sure to delight at any gathering. With its simple ingredients and time-honored steaming method, this dessert is a lovely trip back in culinary history, celebrating the enduring charm of traditional British puddings.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Suet (or vegetarian suet)
- 50 grams Caster sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 125 grams Currants or raisins
- 150 milliliters Milk
- 1 lemon Zest of lemon (optional)
- 1 tablespoon Butter (for greasing)
- 1 tablespoon Flour (for dusting the pudding basin)
Instructions
Grease a 1-liter (2-pint) pudding basin with butter and lightly dust it with flour to prevent sticking.
In a large mixing bowl, combine the flour, suet, caster sugar, baking powder, and salt.
Stir in the currants or raisins and optional lemon zest to evenly distribute the fruit.
Gradually add the milk while stirring until the mixture comes together into a soft, but not sticky, dough.
Transfer the dough to the prepared pudding basin and press it down gently to ensure an even surface, leaving some space for the pudding to expand.
Cover the pudding basin with a layer of parchment paper and then aluminum foil, pleating the top to allow room for expansion. Tie securely with kitchen string around the rim of the basin.
Place the covered pudding basin into a large saucepan. Add boiling water to the pan to reach halfway up the sides of the basin.
Cover the saucepan with a lid and steam the pudding over low heat for 90 minutes, checking occasionally to ensure the water level is maintained. Top up with more boiling water if needed.
Carefully remove the pudding basin from the saucepan and let it rest for a few minutes. Remove the paper and foil coverings.
Run a knife around the edge of the pudding, invert it onto a serving plate, and serve warm with custard or cream.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 23.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 271 mg | 6% | |
*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.
