📝 About This Recipe
A quintessential British treasure, Spotted Dick is a comforting steamed suet pudding that dates back to the mid-19th century. This recipe celebrates the humble dried fruit—specifically plump currants and golden sultanas—which are the 'spots' scattered throughout a tender, citrus-scented sponge. Steamed to perfection, it offers a nostalgic warmth and a uniquely light yet substantial texture that represents the pinnacle of traditional English comfort food.
🥗 Ingredients
The Pudding Sponge
- 250 grams Self-raising flour (sifted)
- 125 grams Shredded beef suet (vegetable suet may be substituted for a lighter version)
- 75 grams Caster sugar
- 150 grams Dried Zante currants (the classic 'spots')
- 50 grams Golden sultanas (for added sweetness and texture)
- 1 Lemon (finely zested)
- 150 ml Whole milk (plus 1-2 extra tablespoons if needed)
- 1/4 teaspoon Fine sea salt
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
The Custard (Crème Anglaise)
- 300 ml Whole milk
- 200 ml Double cream
- 4 large Egg yolks (at room temperature)
- 50 grams Caster sugar
- 1 teaspoon Vanilla bean paste (or one fresh vanilla pod)
👨🍳 Instructions
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1
Prepare your steaming equipment. Fill a large deep pot with about 2 inches of water and place a steamer basket or an inverted saucer at the bottom. Bring the water to a gentle simmer.
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2
In a large mixing bowl, whisk together the sifted flour, shredded suet, caster sugar, salt, and ground nutmeg until the suet is evenly distributed through the flour.
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3
Stir in the dried currants, sultanas, and lemon zest. Ensure the fruit is well-coated in the flour mixture to prevent them from sinking or clumping.
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4
Make a well in the center of the dry ingredients and pour in the 150ml of milk. Use a butter knife or a wooden spoon to gently cut the liquid into the flour until a soft, slightly sticky dough forms.
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5
If the dough feels too dry or crumbly, add the extra tablespoons of milk one at a time. It should be pliable enough to handle but not wet.
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6
Lightly flour a clean work surface and turn the dough out. Gently roll it into a thick log shape, approximately 8 inches long.
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7
Lay out a large piece of parchment paper and a piece of aluminum foil of equal size on top. Create a 'pleat' in the middle of both sheets together to allow the pudding space to expand as it steams.
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8
Place the dough log in the center of the parchment. Wrap it loosely but securely, twisting the ends like a large Christmas cracker. Tie the ends with kitchen twine if necessary.
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9
Carefully place the wrapped pudding into the steamer. Cover the pot with a tight-fitting lid and steam for 1 hour and 30 minutes. Check the water level every 30 minutes and top up with boiling water if it gets low.
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10
While the pudding steams, make the custard. Heat the milk, cream, and vanilla in a saucepan until just below boiling. In a separate bowl, whisk the egg yolks and sugar until pale.
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11
Slowly pour the hot milk mixture over the egg yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan over low heat.
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12
Stir the custard continuously with a wooden spoon until it 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 done, carefully remove it from the steamer. Let it rest for 5 minutes before unwrapping. The pudding should be firm to the touch and the fruit plump.
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14
Slice the warm pudding into thick rounds and serve immediately in shallow bowls, drowned in a generous amount of the warm vanilla custard.
💡 Chef's Tips
Always use fresh, high-quality shredded suet for the most authentic 'melt-in-the-mouth' texture. Be careful not to overwork the dough; handle it just enough to form the log to keep the sponge light and airy. If you don't have a steamer, you can wrap the pudding and place it on a rack inside a tightly covered roasting tin with water. For an extra flavor boost, soak your currants in a little brandy or warm tea for 30 minutes before adding them to the flour. Ensure the pleat in your foil/parchment is large enough, as a restricted pudding will become dense and heavy.
🍽️ Serving Suggestions
Serve with a piping hot cup of Earl Grey tea for a classic British afternoon treat. A glass of chilled dessert wine, such as a Sauternes or a late-harvest Riesling, cuts through the richness beautifully. For an extra indulgent twist, serve with a dollop of clotted cream alongside the custard. Pair with a side of tart stewed apples or rhubarb to balance the sweetness of the dried fruits. Leftovers can be fried in a little butter the next day for a crispy, caramelized breakfast treat.