Name: British Desserts
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Cuisine: British
Ingredients: 2 cups All-Purpose Flour.; 2 teaspoons Baking Powder.; 1/4 teaspoon Salt.; 5 ounces Beef Suet (or 10 tablespoons chilled butter, diced).; 2/3 cup Caster or Granulated Sugar.; 1 cup Dried Currants.; 3/4 cup Milk.; 2 teaspoons Vanilla Extract.; Zest of one large lemon Lemon Zest.; English Custard Sauce for serving.

This Traditional Spotted Dick recipe is a beloved British dessert with a spongy texture and rich flavor from beef suet, currants, and lemon zest. Best served warm with a creamy English custard, it’s an authentic and comforting treat perfect for any occasion. Simple yet classic, this steamed pudding is an excellent choice for fans of traditional British fare.

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.