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The cooked pudding removed from the pot on the white marble cooktop, resting for 15 minutes before being inverted onto a plate. Slices are served warm with a drizzle of English custard sauce for a classic finish.

Spotted Dick Recipe

This traditional English steamed pudding combines suet (or butter), currants, and a hint of lemon zest, creating a moist and flavorful dessert perfect for serving with warm English custard.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine British
Servings 6
Calories 498 kcal

Equipment

  • Large stockpot
  • 1.6-liter pudding mold with a lid
  • Metal cookie cutters, towel, or tin foil (for bottom of the pot)
  • Food processor
  • Large mixing bowl
  • Plate for weighting the pudding mold
  • Measuring cups and spoons

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 ounces shredded beef suet highly recommended for best results, but can substitute 10 tablespoons chilled butter, diced
  • 2/3 cup caster sugar or regular granulated sugar
  • 1 cup dried currants
  • 3/4 cup milk
  • 2 teaspoons quality vanilla extract
  • Zest of one large lemon
  • English Custard Sauce for serving

Instructions
 

  • Prepare the Pot and Mold: Place metal cookie cutters or a towel in the bottom of a large stockpot to elevate the pudding mold. Add water and bring to a boil. Grease a 1.6-liter pudding mold.
    A large stockpot on the white marble cooktop with metal cookie cutters or a towel at the bottom to elevate the pudding mold. Water is boiling in the pot. Nearby, a 1.6-liter pudding mold is greased and ready for the batter.
  • Mix Dry Ingredients: In a food processor, pulse flour, baking powder, salt, suet (or diced butter), and sugar until the mixture resembles coarse sand. Transfer to a large bowl.
    A food processor on the white marble cooktop with flour, baking powder, salt, suet (or diced butter), and sugar being pulsed together until the mixture resembles coarse sand, then transferred to a large mixing bowl.
  • Combine Wet Ingredients: Stir in milk, lemon zest, vanilla extract, and currants until the batter is combined.
    A large mixing bowl on the white marble cooktop with milk, lemon zest, vanilla extract, and dried currants stirred into the dry ingredients, forming a thick batter.
  • Fill the Mold: Scoop the batter into the greased pudding mold and secure the lid tightly.
    The greased pudding mold on the white marble cooktop as the batter is scooped inside, filling it nearly to the top. The lid is secured tightly, preparing it for steaming.
  • Steam the Pudding: Lower the pudding mold into the boiling water, ensuring water reaches halfway up the mold. Reduce heat to a simmer. Steam for 90 minutes (or 3-4 hours if using suet). Check water periodically, adding more if needed.
    The pudding mold lowered into the stockpot of boiling water on the white marble cooktop, with water reaching halfway up the mold. The pot simmers gently, steaming the pudding for 90 minutes (or 3-4 hours if using suet), with water levels checked periodically.
  • Cool and Serve: Remove the mold from the pot and let it sit for 15 minutes. Invert onto a plate, slice into wedges, and serve warm with English custard sauce.
    The cooked pudding removed from the pot on the white marble cooktop, resting for 15 minutes before being inverted onto a plate. Slices are served warm with a drizzle of English custard sauce for a classic finish.