Traditional Spotted Dick is a classic British dessert known for its unique, spongy texture and warming flavors. This steamed pudding combines suet, currants, and a hint of lemon zest, making it perfect for cold weather. Paired with a rich English custard, it’s a comforting treat enjoyed by many across the UK.
INGREDIENTS
- All-Purpose Flour: Forms the base of the pudding, providing structure for the light, fluffy texture.
- Baking Powder: A leavening agent that helps the pudding rise, giving it a soft, spongy consistency.
- Salt: Enhances the overall flavor of the pudding by balancing sweetness.
- Beef Suet (or Chilled Butter): Adds richness and creates small pockets throughout the pudding for a light, airy texture. Suet is traditional and provides an authentic taste.
- Caster Sugar or Granulated Sugar: Sweetens the pudding, providing a balanced flavor profile.
- Dried Currants: Adds a subtle tartness and texture, creating the “spotted” look within the pudding.
Additional Ingredients
- Milk: Adds moisture to the batter, helping create the pudding’s soft texture.
- Vanilla Extract: Adds a hint of warm flavor that complements the other ingredients.
- Lemon Zest: Infuses a touch of freshness and brightens the flavors of the pudding.
- English Custard Sauce: Traditionally served with Spotted Dick, adding creaminess and extra flavor.
INSTRUCTIONS
- Step 1: Prepare the Steaming Setup
- Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stockpot. This setup prevents the pudding mold from touching the bottom of the pot, allowing for even steaming. Fill the pot with water and bring to a boil. Grease a 1.6-liter pudding mold generously.
- Step 2: Mix the Dry Ingredients
- In a food processor, combine the flour, sugar, baking powder, salt, and suet (or diced butter). Pulse until the mixture resembles coarse sand. Transfer this mixture to a large mixing bowl.
- Step 3: Add Wet Ingredients and Currants
- Add the milk, lemon zest, vanilla extract, and currants to the dry mixture. Stir everything together until well combined, creating a thick, even batter.
- Step 4: Fill the Pudding Mold
- Scoop the batter into the greased pudding mold, smoothing the top. Secure the mold tightly with the lid to prevent any water from seeping in during steaming.
- Step 5: Steam the Pudding
- Lower the pudding mold into the boiling water, ensuring that the water level reaches halfway up the mold. Reduce the heat to a simmer. For a traditional suet pudding, steam for 3-4 hours to allow the suet to melt slowly, creating the characteristic light texture. If using butter, steam for about 90 minutes. Place a weight on top if needed to keep the mold steady. Check water levels periodically and add more as needed to maintain the halfway point.
- Step 6: Let the Pudding Rest
- Remove the pudding mold from the pot and let it sit for 15 minutes. Carefully invert the pudding onto a serving plate, allowing it to release from the mold.
- Step 7: Serve
- Slice the Spotted Dick into wedges and serve warm with English Custard Sauce. The custard complements the rich, spongy pudding beautifully.
Serving and Storage Tips
- Serve Spotted Dick warm with a generous drizzle of English Custard Sauce. The creamy custard enhances the pudding’s flavor and adds a comforting element to the dessert.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a steamer or microwave until warmed through before serving.
- If preparing in advance, the pudding can be steamed, stored in the refrigerator, and reheated in the mold over simmering water before serving.
Helpful Notes
- Using suet in this recipe provides a traditional texture and flavor that’s unique to British steamed puddings. However, butter can be used as a substitute for a similar result.
- Check the water level in the pot regularly to ensure consistent steaming. Add more boiling water as needed to keep it halfway up the pudding mold.
- Customize with different dried fruits like raisins or sultanas if currants are not available.
Tips from Well-Known Chefs
- Chef Jamie Oliver recommends using high-quality suet or butter for the best flavor and texture in steamed puddings.
- Chef Mary Berry suggests lightly zesting the lemon to avoid bitterness while still adding a bright flavor to the dessert.
- Chef Nigella Lawson recommends serving Spotted Dick with a warm, homemade custard for a truly comforting experience.
Why You'll Love This Recipe
- This traditional British dessert is wonderfully spongy and full of flavor, with the perfect balance of sweetness and warmth from the lemon zest and vanilla.
- The rich custard sauce complements the pudding perfectly, making each bite creamy and delicious.
- Steamed for a unique texture, Spotted Dick is a memorable dessert, great for showcasing British culinary tradition.
Variations
- For a twist, add a pinch of cinnamon or nutmeg to the batter for subtle spice.
- Use mixed dried fruits instead of currants for added flavor complexity.
- Try adding a few chopped nuts to the batter for a slight crunch and extra texture.