📝 About This Recipe
A cornerstone of British comfort food, Spotted Dick is a magnificent steamed suet pudding studded with 'spots' of juicy currants and bright citrus zest. This recipe revives the 19th-century classic, offering a remarkably light, moist sponge that balances the richness of beef suet with the tang of lemon. Drowned in a generous pour of homemade egg custard, it is the ultimate soul-warming finale to any traditional Sunday roast.
🥗 Ingredients
The Pudding
- 250 grams Self-raising flour (plus extra for dusting)
- 125 grams Shredded beef suet (vegetable suet may be substituted for a lighter version)
- 75 grams Caster sugar
- 150 grams Dried currants (the 'spots')
- 1 Lemon (zest only, finely grated)
- 150 ml Whole milk (plus 1-2 extra tablespoons if needed)
- 1/2 teaspoon Ground nutmeg (freshly grated is best)
- 1 pinch Salt (fine sea salt)
The Custard (Crème Anglaise)
- 250 ml Double cream
- 250 ml Whole milk
- 4 large Egg yolks (at room temperature)
- 50 grams Caster sugar
- 1 teaspoon Vanilla bean paste (or one fresh vanilla pod, split)
- 1 teaspoon Cornflour (optional, for a slightly thicker stability)
👨🍳 Instructions
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1
Begin by preparing your steaming equipment. Place a large heatproof saucer upside down in the bottom of a large deep pot. Fill with enough water to reach halfway up the side of your pudding basin and bring to a gentle simmer.
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2
In a large mixing bowl, sift together the self-raising flour, salt, and ground nutmeg. Stir in the shredded suet and caster sugar until well combined.
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3
Add the currants and the grated lemon zest to the dry mixture. Toss well to ensure the fruit is evenly distributed and coated in flour, which prevents them from sinking.
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4
Make a well in the center and pour in 150ml of milk. Use a butter knife to mix with a cutting motion until a soft, slightly sticky dough forms. If it feels too dry, add the extra milk one tablespoon at a time.
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5
Lightly flour a clean work surface and turn the dough out. Gently shape it into a thick log roughly 20cm long. Do not overwork the dough or the pudding will be tough.
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6
Lay out a large piece of baking parchment on top of a piece of aluminum foil. Grease the parchment with butter. Place the dough log in the center.
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7
Fold the foil and parchment over the pudding, making a pleat in the center to allow for expansion. Twist the ends like a Christmas cracker and tie tightly with kitchen string.
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8
Carefully lower the parcel into the simmering water onto the upturned saucer. Cover the pot with a tight-fitting lid and steam for 1 hour and 45 minutes. Check the water level every 30 minutes, topping up with boiling water from a kettle as needed.
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9
While the pudding steams, prepare the custard. In a saucepan, bring the milk, cream, and vanilla to a bare simmer over medium heat. Remove from heat.
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10
In a separate bowl, whisk the egg yolks, sugar, and cornflour (if using) until pale and thick.
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11
Slowly pour the hot milk mixture into the egg mixture in a thin stream, whisking constantly to prevent the eggs from scrambling.
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12
Return the mixture to a clean saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil. Strain through a fine sieve into a jug.
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13
Once the pudding is cooked, carefully lift it out of the pot. Let it rest for 5 minutes before unwrapping. The pudding should be firm to the touch and pale golden.
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14
Slice the warm pudding into thick rounds and serve immediately in shallow bowls, drowned in the warm vanilla custard.
💡 Chef's Tips
Use high-quality beef suet for the most authentic, rich flavor and traditional 'crumbly' texture. Ensure your baking parchment is pleated; if the pudding has no room to expand, it will become dense and heavy. Always top up the steamer with boiling water, never cold, to keep the cooking temperature consistent. If the custard starts to grain or look like it's curdling, immediately remove from heat and whisk vigorously or pulse with an immersion blender. For a modern twist, soak the currants in a little brandy or sherry for an hour before adding them to the dough.
🍽️ Serving Suggestions
Serve with a side of tart gooseberry jam to cut through the richness of the suet. Pair with a glass of chilled dessert wine, such as a Sauternes or a sweet Muscat. A strong pot of English Breakfast tea is the traditional non-alcoholic accompaniment. For extra indulgence, add a dollop of clotted cream alongside the custard. Garnish with a few fresh raspberries for a pop of color and acidity.