QiMeal
Spotted Dick
Spotted Dick · ready in 2 h 30 min · 8 servings · 452 kcal per serving · medium · 9 ingredients
A classic British steamed suet pudding, tender and speckled with currants, served hot under a generous pour of warm custard.
- Prep
- 20 min
- Cook
- 2 h 10 min
- Total
- 2 h 30 min
- Serves
- 8
- kcal
- 452
- Difficulty
- medium
Ingredients · 8 servings
- 250 gFlour
- 125 gSuet, shredded
- 150 gCurrant
- 75 gSugar
- 8 gBaking powder
- 3 gSalt
- 180 mlMilk
- 10 gButter, softened
- 600 gCustard, prepared
Equipment
stovetop, mixing bowl, spoon, pudding basin, parchment paper, foil, kitchen string, trivet, saucepan, serving plate, pastry brush, lid
Instructions
- Gather Equipment
Gather the measured ingredients plus a bowl, spoon, scales, 1.2 l pudding basin, parchment, foil, string, trivet, saucepan, and plate. · 5 min
What to look for: All ingredients are measured and all steaming tools are within reach.
- Grease Basin
Brush the softened butter over the inside of the pudding basin so the finished pudding releases cleanly after steaming. · 3 min
What to look for: The basin has a thin even butter coating.
- Mix Dry
Combine flour, baking powder, salt, sugar, suet, and currants in the mixing bowl until the fruit is coated and evenly speckled. · 4 min
What to look for: The currants look evenly dotted through the pale flour mixture.
- Add Milk
Pour in the milk and stir with a spoon until a soft dropping dough forms, using the last splash only if dry flour remains. · 4 min
What to look for: The dough is soft, thick, and drops slowly from the spoon.
- Fill Basin
Spoon the dough into the prepared basin, level the top, and leave 2 cm of space for the pudding to rise during steaming. · 4 min
What to look for: The basin is filled below the rim with a level dough surface.
- Cover Pudding
Cover the basin with pleated parchment and foil, tie tightly with string, and make a small handle for safe lifting. · 5 min
What to look for: The cover is secure with a raised pleat for expansion.
- Steam Pudding
Set the basin on a trivet in a saucepan, pour in boiling water halfway up the basin, cover, and steam steadily for 2 hours. · 2 h
What to look for: Steam escapes gently and the water stays at a steady simmer.
- Check Pudding
Lift the basin carefully, remove the cover, and insert a skewer into the centre; it should come out clean with no wet dough. · 5 min
What to look for: The pudding is risen, firm, and lightly glossy on top.
- Warm Custard
Warm the custard gently in a small saucepan, stirring until smooth and hot but not boiling. · 5 min
What to look for: The custard is smooth, pourable, and steaming lightly.
- Serve Hot
Turn the pudding onto a warm plate, slice into 8 portions, and serve hot with warm custard spooned over each piece. · 5 min
What to look for: Each slice is pale, tender, and dotted with currants under custard.
Nutrition (per serving)
| kcal | 452 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 62 g |
| of which sugars | 33 g |
| Fat | 20 g |
| of which saturated | 10 g |
| Fibre | 2 g |
| Sodium | 321 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat covered pudding portions over gentle steam until hot throughout, then warm fresh custard separately.
Ingredient substitutions
Flour
- Self raising flour: Use only if omitting the baking powder from the recipe.
Suet
- Butter: Chill and grate before mixing, though the texture will be less traditionally suet rich.
Currant
- Raisin: Use only when currants are unavailable, keeping the same dried fruit character.
Sugar
- Caster sugar: Dissolves easily and keeps the pudding crumb fine.
Baking powder
- Self raising flour: Use self raising flour in place of the flour and omit the baking powder.
Salt
- Sea salt: Use the same weight for balanced seasoning.
