British & Irish

Spotted Dick

Name: Spotted Dick
Total time: 120 min
Yield: 2 servings
Cuisine: British & Irish
Ingredients: 250g self-raising flour; 125g shredded beef or vegetable suet; 75g caster sugar; 150g currants or raisins; zest of 1 lemon; 150ml whole milk; butter for greasing

A classic British steamed suet pudding studded with plump currants, served warm with a generous pour of vanilla custard. Nostalgic, soft, and gently sweet.

120 minutes

Serves 2

Dessert

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Prepare the basin: Generously butter a 1.2-liter pudding basin. Cut a circle of baking parchment to fit the base.

2
Mix the dry ingredients: In a large bowl, mix together the flour, shredded suet, caster sugar, currants, and lemon zest.
3
Form the dough: Gradually stir in the milk until you have a soft, slightly sticky dough. Gather it into a ball.
4
Fill the basin: Press the dough into the prepared pudding basin, leveling the top. It should only come about three-quarters of the way up to allow for expansion.
5
Seal for steaming: Cover the top of the basin with a pleated sheet of baking parchment, followed by a pleated sheet of foil. Tie tightly with string under the rim of the basin to secure.
6
Steam the pudding: Place the basin in a large saucepan. Pour boiling water into the pan until it reaches halfway up the sides of the basin. Cover the pan with a lid and simmer gently for 1.5 to 2 hours, topping up the boiling water as necessary. Turn out and serve with hot custard.

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