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Spotted Dick is a pudding that has stayed firmly rooted in British tradition. This steamed dessert brings together suet, flour, sugar, and dried fruit in a way that feels hearty and warming. It is one of those dishes that instantly signals the comfort of classic British cooking.
Though its name often raises a smile, its appeal lies in its honest simplicity. It is soft and sponge-like, dotted with currants or raisins that bring sweetness with every bite. Typically served with custard, it is a dessert that has delighted generations.
Spotted Dick is not just about taste, but also about the ritual of serving. It usually appears as a large pudding cut into thick slices, steaming hot, with custard poured generously over the top. It is straightforward, filling, and nostalgic.
What Is Spotted Dick?
Spotted Dick is a suet pudding studded with dried fruit. The “spotted” part refers to the raisins or currants spread throughout the dough. The “dick” is thought to be an old dialect word for pudding, making the name less unusual than it sounds.
The pudding is made by combining suet with flour, sugar, and milk to form a dough. The dried fruit is mixed in, and the whole mixture is wrapped and steamed until light yet rich. The method requires time but rewards with texture and flavour.
It is usually served hot, sliced thick from a larger pudding. Custard is a common companion, although some prefer cream or a drizzle of syrup. Its strength is in its rustic nature, never overcomplicated yet deeply satisfying.
Ingredients and Taste
The main ingredient that sets Spotted Dick apart is suet, a fat traditionally taken from around the kidneys of beef or mutton. It gives the pudding its richness and helps create a texture that is both firm and tender. Modern versions often use vegetable suet.
Dried fruits such as raisins, currants, or sultanas provide the characteristic “spots.” Sugar brings sweetness, while flour and milk form the base. Sometimes a little lemon zest or spice is added to brighten the flavour without losing the pudding’s traditional tone.
The taste is subtly sweet, never overwhelming, with the fruit offering small bursts of flavour. The suet adds depth and richness, balanced by the lightness that steaming brings. Paired with custard, it becomes creamy, comforting, and complete in every spoonful.
A Taste of History
Spotted Dick belongs to a long line of British puddings that were once a staple of working households. The use of suet made it affordable and filling, while steaming ensured that it stayed moist and held well over time.
Its name has invited curiosity, but its origins are quite straightforward. “Dick” was once a common dialect word for pudding, while “spotted” simply refers to the dried fruit. Over time the unusual name became part of its enduring identity.
The dish rose to popularity during the Victorian era, when suet puddings were common across Britain. It was inexpensive to prepare, used accessible ingredients, and provided energy for labourers, making it a practical and popular choice.
Even now, Spotted Dick holds a place on pub menus and in home kitchens. It represents continuity with Britain’s culinary past, offering a taste that is simple, substantial, and rooted in history. For many, it remains a reminder of family meals and Sunday desserts.
How to Make Spotted Dick (Steamed Fruit Pudding)
Spotted Dick is a classic British steamed suet pudding dotted with dried fruit and served with rich custard. The pudding is light yet comforting, with a gentle sweetness and subtle citrus notes. Steaming is key to keeping it moist and tender. See the recipe card at the bottom for printable directions
Ingredients
For the pudding
- 225g self-raising flour
- 100g shredded suet (beef suet traditionally used)
- 100g caster sugar
- 125g currants or raisins
- Zest of 1 lemon
- 125ml cold milk
- Pinch of salt
For serving
- Warm custard or cream
Cooking Instructions
Step 1: Prepare the pudding basin
To begin, lightly grease a 1-litre pudding basin with butter. Cut a round of baking parchment to line the base. This prevents sticking. Move to mixing the dry ingredients.
Step 2: Mix dry ingredients
In a large bowl, combine the self-raising flour, shredded suet, caster sugar, currants, and lemon zest. Stir well to evenly distribute the fruit. Transition to adding liquid.
Step 3: Add milk to form dough
Gradually add cold milk to the dry mixture, stirring until a soft but not sticky dough forms. If too dry, add a splash more milk. Move to transferring the mixture.
Step 4: Fill the pudding basin
Spoon the mixture into the prepared basin, pressing gently to settle it evenly. Leave about 2 cm at the top to allow for expansion during steaming. Prepare the cover next.
Step 5: Cover the basin
Place a sheet of baking parchment over the basin, then cover with foil. Tie securely with string around the rim. Fold excess foil upwards to keep water from seeping in. Transition to steaming setup.
Step 6: Prepare steamer
Place an upturned saucer or trivet inside a large pot. Set the basin on top and pour in boiling water to reach halfway up the sides. Cover the pot with a lid. Proceed to steaming.
Step 7: Steam the pudding
Steam gently for about 1 hour 45 minutes, topping up with boiling water as needed. Keep the lid on to maintain consistent heat. Move to checking doneness.
Step 8: Test and remove
Insert a skewer into the pudding centre. If it comes out clean, the pudding is ready. Carefully lift the basin out and allow it to stand for a few minutes. Transition to unmoulding.
Step 9: Unmould the pudding
Remove the foil and parchment. Run a knife around the edge of the basin, then invert onto a warm serving plate. The pudding should slide out smoothly. Transition to serving.
Final Step: Serve with custard
Slice the pudding into generous portions and serve hot with warm custard or cream. Presentation tip: dust lightly with icing sugar before serving for a traditional touch.
Variations and substitutions
- Fruit: Substitute currants with mixed dried fruit, sultanas, or chopped dates.
- Suet: If suet is unavailable, use grated frozen butter or vegetable shortening.
- Flour: Plain flour with 2 tsp baking powder can replace self-raising flour.
- Citrus: Swap lemon zest for orange zest for a warmer flavour profile.
Cooking Tips for Perfect Spotted Dick
- Keep the string handle on the foil cover to lift the pudding easily from the pot.
- Always top up with boiling water during steaming to prevent drying out.
- Avoid opening the lid often, as this reduces heat and affects texture.
- Serve immediately after steaming for the best lightness and moisture.
Spotted Dick (Steamed Fruit Pudding)
Ingredients
For the pudding
- 225 g self-raising flour
- 100 g shredded suet beef suet traditionally used
- 100 g caster sugar
- 125 g currants or raisins
- Zest of 1 lemon
- 125 ml cold milk
- Pinch of salt
For serving
- Warm custard or cream
Instructions
- To begin, lightly grease a 1-litre pudding basin with butter. Cut a round of baking parchment to line the base. This prevents sticking. Move to mixing the dry ingredients.
- In a large bowl, combine the self-raising flour, shredded suet, caster sugar, currants, and lemon zest. Stir well to evenly distribute the fruit. Transition to adding liquid.
- Gradually add cold milk to the dry mixture, stirring until a soft but not sticky dough forms. If too dry, add a splash more milk. Move to transferring the mixture.
- Spoon the mixture into the prepared basin, pressing gently to settle it evenly. Leave about 2 cm at the top to allow for expansion during steaming. Prepare the cover next.
- Place a sheet of baking parchment over the basin, then cover with foil. Tie securely with string around the rim. Fold excess foil upwards to keep water from seeping in. Transition to steaming setup.
- Place an upturned saucer or trivet inside a large pot. Set the basin on top and pour in boiling water to reach halfway up the sides. Cover the pot with a lid. Proceed to steaming.
- Steam gently for about 1 hour 45 minutes, topping up with boiling water as needed. Keep the lid on to maintain consistent heat. Move to checking doneness.
- Insert a skewer into the pudding centre. If it comes out clean, the pudding is ready. Carefully lift the basin out and allow it to stand for a few minutes. Transition to unmoulding.
- Remove the foil and parchment. Run a knife around the edge of the basin, then invert onto a warm serving plate. The pudding should slide out smoothly. Transition to serving.
- Slice the pudding into generous portions and serve hot with warm custard or cream. Presentation tip: dust lightly with icing sugar before serving for a traditional touch.
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