On a quiet Sunday afternoon, with the rain softly tapping against the windows, I found myself in the kitchen, flipping through an old recipe book my grandmother had given me years ago. I’d always admired her ability to make the simplest dishes feel like they were made with magic.
As I read the familiar recipe for Traditional Spotted Dick, I realized it was a perfect day to share it with my family. My kids were lounging on the couch, my husband was tinkering with his tools in the garage, and the smell of baking filled the house as the pudding began to take shape.
It wasn’t just about making a dessert – it was about passing on a tradition. My grandmother had made this pudding for years at our family gatherings, and now I was doing the same. As the pudding steamed, I couldn’t help but think about how food has a way of bringing people together, creating memories that linger long after the meal is finished.
When my kids, ages 8 and 10, walked into the kitchen, their eyes lit up at the sight of the steaming pudding. I cut into it, served it warm with custard, and sat down with my family to enjoy the simple pleasure of a classic British treat. It was more than just a dessert – it was a moment shared.
Short Description
Spotted Dick is a traditional British steamed suet pudding, studded with dried currants or raisins and infused with a hint of lemon zest. It’s a heartwarming dessert that’s best served with a generous helping of custard. Simple to make and perfect for chilly nights, this pudding brings a touch of comfort to any table.
Key Ingredients
For the Pudding:
- 250g self-raising flour
- 125g suet (vegetarian suet works too)
- 150g currants or raisins
- A pinch of salt
- 1 tsp lemon zest
- 150ml whole milk
- 50g caster sugar
For Steaming:
- Butter (for greasing)
- Water (for steaming)
To Serve:
-
Custard (either homemade or shop-bought)
Tools Needed
- 1-litre pudding basin
- Large mixing bowl
- Butter knife or pastry brush
- String for securing the foil
- Large pot with a lid for steaming
Cooking Instructions
Step 1: Prepare the Pudding Basin
Start by greasing your 1-litre pudding basin generously with butter. This helps the pudding slide out smoothly once it’s steamed to perfection.
Step 2: Make the Pudding Mixture
In a large mixing bowl, combine the self-raising flour, suet, caster sugar, salt, lemon zest, and dried fruit (currants or raisins). Stir everything together, making sure it’s well mixed. Gradually add the milk, stirring continuously.
The goal is to create a dough that’s soft yet firm. If the dough feels too sticky, don’t hesitate to add a touch more flour, one tablespoon at a time, until it holds together well.
Step 3: Assemble the Pudding
Transfer the dough into the greased pudding basin, spreading it out evenly. Use a spoon to level the top. Once it’s even, take a piece of buttered parchment paper and cover the top of the basin.
Then, add a layer of foil over that, securing everything tightly with string to ensure no steam escapes during cooking.
Step 4: Steam the Pudding
Place the pudding basin into a large pot. Add boiling water to the pot until it reaches halfway up the sides of the basin. Put a lid on the pot and steam the pudding for 1½ to 2 hours. Make sure to check the water level occasionally and top up with more boiling water if necessary.
Step 5: Serve
Once the pudding has finished steaming, carefully remove it from the pot using tongs or oven mitts. Remove the foil and parchment paper.
Place a serving plate over the top of the basin, and gently turn the pudding out. Slice it into thick, hearty wedges and serve with warm custard. Enjoy the comforting, moist texture with every bite!
Why You’ll Love This Recipe
Flavor Explosion: The combination of suet, currants, and lemon zest creates a deeply comforting and flavorful pudding that’s not too sweet but perfectly balanced.
Easy to Make: Despite its traditional roots, this recipe is straightforward and doesn’t require any special techniques, just some patience while it steams.
Perfect for Chilly Nights: Whether you’re serving it for dessert after a cozy family dinner or making it for a special treat, this pudding is the ultimate comfort food.
Versatile: While it’s traditionally served with custard, you can also enjoy it with cream or even a scoop of vanilla ice cream for a modern twist.
Mistakes to Avoid & Solutions
Pudding is too dense: If your pudding feels dense or heavy, it may be due to too much suet or not enough liquid. Make sure to measure carefully and add milk slowly to reach the right consistency.
Pudding won’t come out of the basin: This is usually due to insufficient greasing or the parchment not being properly buttered. Ensure both are generously greased before adding the pudding mixture.
Pudding doesn’t steam properly: Ensure the water level in the pot remains consistent throughout the steaming process. If it gets too low, your pudding may not cook evenly. Top up with boiling water when needed.
Overcooking the pudding: Steaming for too long can make the pudding dry out. Keep an eye on the time, and remember, 1½ to 2 hours is the sweet spot!
Serving and Pairing Suggestions
Spotted Dick is best served as a hearty, comforting dessert. Pair it with:
Custard: A classic British choice that adds a creamy, smooth contrast to the pudding’s spongy texture.
Fresh berries: A handful of berries on the side will cut through the richness and add a touch of freshness.
Whipped cream: For a lighter option, try a dollop of freshly whipped cream.
For a special touch, serve it family-style with everyone helping themselves to a big slice of pudding and custard.
Storage and Reheating Tips
Storing: Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, simply steam the pudding again for 15-20 minutes. You can also microwave individual slices for about 30 seconds, but steaming keeps the texture moist and fluffy.
FAQs
1. Can I use a different type of dried fruit?
Absolutely! While currants and raisins are traditional, you can experiment with sultanas, chopped dried apricots, or even cranberries for a different twist.
2. Can I make the pudding in advance?
Yes, you can make the pudding a day ahead. Once it’s fully steamed, let it cool, then store it in the fridge. When you’re ready to serve, just re-steam or microwave.
3. Can I make this recipe without suet?
Yes, if you don’t have suet or prefer a vegetarian option, vegetable suet works just as well.
4. Can I freeze Spotted Dick?
Yes, you can freeze the pudding once it’s cooked. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe container. To reheat, steam or microwave it directly from frozen.
5. How do I know when the pudding is done?
You’ll know the pudding is ready when a skewer inserted into the center comes out clean. If it’s still sticky, give it a little more time in the steam.
Tips & Tricks
Evenly Mix: Be sure to mix your dough evenly. This will ensure that the dried fruit is distributed throughout the pudding for consistent flavor in every bite.
Don’t Rush the Steaming: The slow steaming process is key to achieving the perfect texture. Be patient, and make sure the water level doesn’t drop too low during the steaming process.
Serve Immediately: For the best experience, serve the pudding right after it’s turned out. The warmth, combined with the creamy custard, is unbeatable.
Recipe Variations
1. Spotted Dick with Orange Zest:
For a citrus twist, swap the lemon zest for orange zest. The fragrant, zesty aroma will add a refreshing note to the rich pudding. Follow the original steps for the rest of the ingredients and steaming time.
2. Spotted Dick with Mixed Dried Fruits:
If you prefer a more complex flavor, try using a mixture of dried apricots, prunes, and raisins. Simply chop the dried apricots and prunes into small pieces before adding them to the dough.
3. Vegan Spotted Dick:
To make a vegan version, substitute the suet with vegetable shortening or coconut oil, and replace the milk with a plant-based milk like almond or oat milk. Use a plant-based custard for serving.
Final Thoughts
As we finished the last bites of Spotted Dick, I looked around at my family – my kids eagerly asking for seconds, my husband smiling, content with the warmth of the meal and the company. It felt good to bring a bit of my grandmother’s tradition into our home.
We may have been miles away from where she once made this pudding, but the connection was still strong, as if her presence was still there in the kitchen with us. That’s the magic of food – it has a way of transcending time and place, keeping loved ones close no matter how far apart we are.
Traditional Spotted Dick
Ingredients
For the Pudding:
- 250 g self-raising flour
- 125 g suet vegetarian suet works too
- 150 g currants or raisins
- A pinch of salt
- 1 tsp lemon zest
- 150 ml whole milk
- 50 g caster sugar
For Steaming:
- Butter for greasing
- Water for steaming
To Serve:
- Custard either homemade or shop-bought
Instructions
- Grease a 1-litre pudding basin with butter to help the pudding slide out easily once it's steamed.
- In a large bowl, mix together the self-raising flour, suet, sugar, salt, lemon zest, and dried fruit. Gradually add milk while stirring, until you have a soft but firm dough. If it's too sticky, add a bit more flour until it holds together.
- Spoon the dough into the greased basin and level the top with a spoon. Cover with buttered parchment paper and then foil, securing with string to keep the steam in.
- Place the basin in a large pot and add boiling water until it reaches halfway up the sides of the basin. Cover and steam for 1½ to 2 hours, checking the water level and topping up with more boiling water as needed.
- Carefully remove the pudding from the pot and remove the foil and paper. Turn it out onto a plate and slice. Serve warm with custard and enjoy!
