A traditional steamed suet pudding studded with dried currants and lemon zest, served warm with a generous pour of hot custard.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: custard pour, lemon zest
Accompaniments: hot vanilla custard
Instructions
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1
Mix flour, suet, sugar, currants, lemon zest, orange zest, and salt in a large bowl.
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2
Beat egg with milk. Pour into the dry ingredients and mix to a soft, sticky dough.
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3
Grease a 1-litre pudding basin. Spoon in the mixture, level the top.
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4
Cover with a pleated sheet of baking paper and foil. Tie securely with string, making a handle.
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5
Place in a steamer or on a trivet in a large pot of simmering water. Steam for 1 hour 30 min, topping up water as needed.
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6
Turn out onto a warm plate. Serve immediately with hot custard.
Did You Know?
The "spotted" refers to the dried fruit dots, and "dick" likely derives from "dough" or the German "dick" meaning thick — despite the endless schoolboy jokes.
Chef's Notes
Equipment Tips
- pudding basin
- steamer or large pot
- baking paper
- foil
- string
Garnishing
custard pour, lemon zest
Accompaniments
hot vanilla custard
The Story Behind Spotted Dick
Spotted dick first appeared in print in Alexis Soyer's 1849 cookbook. It is one of a family of English steamed suet puddings that sustained workers through cold winters. Though school dinners gave it a humble reputation, it remains a beloved classic.
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