Spotted Dick
Traditional Spotted Dick recipe made with a light steamed suet sponge, juicy currants and a hint of lemon zest. Serve warm with plenty of hot custard for a classic British pudding.
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INGREDIENTS
- 200 g Self-raising Flour
- 75 g Shredded Suet (vegetable or beef)
- 75 g Caster Sugar (Superfine Sugar)
- 75 g Currants
- Zest of 1 Lemon or Orange
- 1 Free-range Egg (beaten)
- 100 ml Milk
EQUIPMENT
- Large Pan (with lid)
INSTRUCTIONS
- In a large bowl, mix the flour, suet and sugar together, then add the currants and lemon zest and stir through. Add the egg and mix.
- Add the milk a tablespoon at a time until you have a somewhat thick mixture (dropping consistency); you may not need all the milk.
- Generously grease a 1.2-litre (2-pint) pudding basin with butter/margarine, then spoon the mixture into it. Using your spoon, create a slight dip in the centre of the batter (this helps prevent it from rising too much).
- With a piece of greaseproof paper large enough to cover your pudding basin, fold a pleat in the middle before placing it over the top of your pudding bowl. Repeat with a piece of tin foil, and place it on top of your greaseproof paper before tightly tying it in place – around the top of the bowl – with a piece of twine. Trim away the excess greaseproof paper and tin foil before cooking.
- Place the pudding into a large pan with about 5-10cm of water around it. With the lid on, steam the pudding for 1 hour 45 minutes, keeping an eye on the pan so the water doesn't run dry. Top up with boiling water as required.
- Allow to cool a little before removing the pudding from the bowl, and serve while still warm with hot custard or a drizzle of golden syrup.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Egg Size:
When it comes to eggs, I always buy the Mixed-weight Free-range Eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean into the extremes. But with that in mind, medium-sized eggs are probably the best option if you are unsure what size eggs to use.Storage:
Spotted Dick is best enjoyed the day it is made. However, you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or steam gently until piping hot before serving.Freezing:
Spotted Dick freezes well. Allow it to cool completely, then wrap it well in cling film and tin foil, or store it in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before reheating.Reheating:
For the best texture, reheat the pudding by steaming it until warmed through. Alternatively, you can microwave individual portions in short bursts until piping hot.Substitutions
- Self-raising flour: If you don't have self-raising flour, use 200g plain (all-purpose) flour with 2 teaspoons of baking powder.
- Suet: Vegetable suet and beef suet can be used interchangeably in this recipe. If you can't find suet, grated frozen butter, lard or vegetable shortening can be used instead, although the finished pudding will have a slightly different flavour and texture.
- Currants: Currants are traditional, but raisins or sultanas can be used if that's what you prefer or have to hand.
- Lemon Zest: Lemon zest is my favourite, but orange zest works just as well. You can also use a dash of vanilla extract if you prefer, or a lemon/orange extract if you don't have any fresh fruit to hand.
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