Spotted Dick British Pudding (Print Version)
# Ingredients:
→ Pudding Mixture
01 -
250 grams all-purpose flour
02 -
2 teaspoons baking powder
03 -
0.25 teaspoon salt
04 -
140 grams beef suet or 140 grams chilled butter, diced
05 -
135 grams caster or granulated sugar
06 -
150 grams dried currants
07 -
180 milliliters milk
08 -
2 teaspoons vanilla extract
09 -
Zest of one large lemon
→ To Serve
10 -
English custard sauce
# Instructions:
01 -
Place metal cookie cutters, a folded towel, or crumpled foil at the base of a large stockpot to prevent direct contact between the pudding mold and pot. Add water and bring to a boil. Generously grease a 1.6-liter pudding mold.
02 -
In a food processor, combine flour, sugar, baking powder, salt, and suet or butter. Pulse until the mixture forms coarse crumbs. Transfer the mixture to a large mixing bowl.
03 -
Add milk, lemon zest, vanilla extract, and dried currants to the bowl. Stir until a thick batter forms. Spoon the mixture evenly into the greased pudding mold and secure the lid tightly.
04 -
Lower the pudding mold into the boiling water so the water reaches halfway up the sides of the mold. Reduce the heat to maintain a simmer and steam undisturbed for 90 minutes, or 3–4 hours if using suet for a lighter, spongier texture. Use a plate weighted on top if necessary to keep the mold submerged. Check the water level periodically and top up as needed.
05 -
Carefully remove the mold from the pot and allow to stand for 15 minutes. Invert the pudding onto a serving plate, cut into wedges, and serve warm with English custard sauce.
# Notes:
01 -
Spotted Dick is a celebrated British steamed pudding with a light, airy crumb and rich fruit flavor from currants and lemon zest.
02 -
The dessert is traditionally served warm with English custard for an indulgent finish.
03 -
Other dried fruits such as raisins or sultanas can be used in place of currants.