Spotted Dick with Custard

About This Recipe

Spotted Dick is a beloved British steamed pudding — a soft, moist sponge made with shredded suet and studded with plump dried currants (the spots). Steamed until light and springy, it is served in thick slices drenched in hot vanilla custard. It is nursery food at its finest, warm and nostalgic, and a staple of British school dinner memories.

Ingredients

Serves 6

• 225 gself-raising flour
• 110 gshredded beef suet
• 80 gcaster sugar
• 150 gdried currants
• 1 largelemon, zested
• 150 mlwhole milk
• 1 largeegg, beaten
• 0.5 tspsalt

Instructions

1. 1

   Mix the dry ingredients

   Combine flour, suet, sugar, currants, lemon zest, and salt in a large bowl. Stir to distribute the currants evenly.

2. 2

   Form the dough

   Add the beaten egg and enough milk to bring the mixture together into a soft, slightly sticky dough. Do not over-mix.

3. 3

   Shape and wrap

   Form the dough into a rough log shape on a sheet of greased baking parchment. Roll up loosely to allow room to expand, twisting the ends like a cracker. Wrap in a layer of foil.

4. 4

   Steam

   Place on a trivet in a large saucepan. Pour boiling water halfway up the sides. Cover tightly and steam for 1.5 hours, topping up water as needed. The pudding should be firm and springy when done.

5. 5

   Serve

   Unwrap carefully and slice into thick rounds. Serve immediately with hot custard poured generously over the top.

Variations

• •

  Substitute mixed dried fruit for the currants for a richer flavour.

• •

  Use vegetable suet for a vegetarian version with identical texture.

Storage

Wrap tightly and refrigerate up to 4 days. Re-steam for 30 minutes to reheat. Freezes well for up to 3 months.