The first time I heard the name “Spotted Dick,” I laughed. I’m human. I can’t help it.
But once I got past the name and actually looked into it, I realized this old-school British pudding is basically comfort food in steamed cake form.
Dense, lightly sweet, dotted with currants, and drenched in custard. I mean… that’s not a bad situation.
The first time I made it, I underestimated the steaming time. Three hours felt dramatic. But somewhere around hour two, my kitchen smelled like warm vanilla and lemon and something very cozy.
By the time I sliced into it and poured custard over the top, I understood why this thing has survived generations.
It’s humble. It’s old-fashioned. It’s surprisingly good.
Why I Keep Making This Dish (The Real Reasons)
- Old-school comfort: It feels like something a grandma would approve of.
- Custard excuse: Let’s be honest, it’s mostly about the custard.
- Simple ingredients: Nothing fancy hiding here.
- Warm and filling: This is serious dessert.
- Conversation starter: The name does half the work.
- Perfect for cold days: Feels like edible insulation.
- Make-ahead friendly: It reheats beautifully.
Tips I Learned the Hard Way
- Don’t skip greasing the mold: Steamed pudding sticks if you give it the chance.
- Suet really works best: Butter works, but suet gives better texture.
- Secure the lid tightly: Steam will find its way in if you let it.
- Check the water level: Dry pot equals disaster.
- Weight it down: The mold will float like it’s on vacation.
- Be patient: Suet needs the full 3 to 4 hours.
- Let it rest before flipping: It releases more easily.
- Slice with a sharp knife: Clean cuts make it look better than it is.
Variations You Can Mess Around With
- Raisin swap: Use raisins instead of currants.
- Orange zest: Instead of lemon for a different citrus note.
- Add spices: A little nutmeg or cinnamon works.
- Brandy splash: For a grown-up twist.
- Chocolate chips: Not traditional, but interesting.
- Mini puddings: Steam in smaller molds.
- Golden syrup drizzle: On top before serving.
How To Make Spotted Dick?
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 ounces shredded beef suet (or 10 tablespoons chilled butter, diced)
- 2/3 cup caster sugar or granulated sugar
- 1 cup dried currants
- 3/4 cup milk
- 2 teaspoons vanilla extract
- Zest of one large lemon
- English custard sauce for serving
Instructions
Step 1:
Place metal cookie cutters, a folded towel, or crumpled foil in the bottom of a large stock pot to keep the pudding mold from touching the bottom. Add water and bring it to a boil. Generously grease a 1.6 liter pudding mold.
Step 2:
In a food processor, add the flour, sugar, baking powder, salt, and suet or butter. Pulse until the mixture looks like coarse sand. Transfer it to a large mixing bowl.
Step 3:
Add the milk, lemon zest, vanilla extract, and currants. Stir until everything is combined.
Step 4:
Scoop the batter into the prepared pudding mold and secure the lid tightly.
Step 5:
Lower the mold into the boiling water so the water reaches halfway up the sides. Reduce the heat to a gentle simmer. Steam for 3 to 4 hours if using suet, or about 90 minutes if using butter.
Step 6:
Check the water level occasionally and add more as needed to keep it halfway up the mold. If the mold floats, place a plate on top and weigh it down with something heavy.
Step 7:
Remove the mold from the water and let it rest for 15 minutes. Carefully invert onto a plate.
Step 8:
Slice into wedges and serve warm with English custard sauce.
Spotted Dick Recipe
Ingredients
Method
- Place metal cookie cutters, a folded towel, or crumpled foil in the bottom of a large stock pot to keep the pudding mold from touching the bottom. Add water and bring it to a boil. Generously grease a 1.6 liter pudding mold.
- In a food processor, add the flour, sugar, baking powder, salt, and suet or butter. Pulse until the mixture looks like coarse sand. Transfer it to a large mixing bowl.
- Add the milk, lemon zest, vanilla extract, and currants. Stir until everything is combined.
- Scoop the batter into the prepared pudding mold and secure the lid tightly.
- Lower the mold into the boiling water so the water reaches halfway up the sides. Reduce the heat to a gentle simmer. Steam for 3 to 4 hours if using suet, or about 90 minutes if using butter.
- Check the water level occasionally and add more as needed to keep it halfway up the mold. If the mold floats, place a plate on top and weigh it down with something heavy.
- Remove the mold from the water and let it rest for 15 minutes. Carefully invert onto a plate.
- Slice into wedges and serve warm with English custard sauce.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 498 kcal |
| Carbohydrates | 74 gm |
| Fat | 20 gm |
| Protein | 6 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Drenched in custard: There is no other way.
- Cold weather dessert: After a big dinner.
- With tea: Feels very British.
- Second-day slice: Slightly reheated.
- Extra custard on the side: Just in case.
- With friends: Mostly so I can explain the name.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for up to 4 days.
- Reheat gently: Steam or microwave lightly.
- Custard separate: Store it on its own.
- Freezing: Wrap tightly and freeze for up to 2 months.
- Texture: Still moist the next day.
- Even better warm again: The flavors settle nicely.
FAQs (Real Questions People Actually Ask)
Can I use butter instead of suet?
Yes, but the texture will be slightly different.
What exactly is suet?
It’s beef fat, traditionally used in British puddings.
Does it taste like beef?
No, it just adds richness and texture.
Can I bake it instead of steam it?
Traditionally it’s steamed, and that’s what gives it the classic texture.
What if I don’t have a pudding mold?
Use a heatproof bowl with a tight cover.
Why is it called Spotted Dick?
The “spots” are the currants. The rest… history.
Can I make it ahead?
Yes, it reheats beautifully.
