Our Spotted Dick Recipe is a quintessential British dessert that brings warmth and comfort to the table. This steamed pudding, with its soft, fluffy texture and sweet bursts of dried fruit, is a nostalgic treat for many. Often served with a generous helping of creamy custard, Spotted Dick is a dish that harks back to the days of traditional home-cooked meals, making it a beloved choice for those who appreciate the simpler things in life.
Fact
The name “Spotted Dick” may raise a few eyebrows, but it’s steeped in tradition. The “spots” refer to the dried fruits, usually currants or raisins, scattered throughout the pudding, while “Dick” is thought to be a colloquial term for pudding. This dish dates back to the 19th century, and though the name has sparked much debate and amusement over the years, it remains a firm favourite in British cuisine. Interestingly, in some parts of the UK, the dish was historically referred to as “Spotted Dog,” possibly to avoid any misunderstandings over its quirky name.
Serving Suggestions
Spotted Dick is best served warm, sliced into thick rounds, and generously doused with velvety custard. For a touch of freshness, consider adding a spoonful of lightly whipped cream or a handful of fresh berries on the side. This pudding is also delightful when paired with a drizzle of golden syrup or a dollop of clotted cream for an extra indulgent experience. If you’re serving it as part of a larger meal, it pairs wonderfully with a traditional British roast, rounding off the meal on a high note.
Storing Instructions
If you have leftovers, Spotted Dick can be stored in the refrigerator for up to three days. Make sure it’s covered well with cling film or stored in an airtight container to prevent it from drying out. If you’d like to keep it for longer, you can freeze the pudding—either whole or in individual slices—wrapped tightly in cling film and then placed in a freezer-safe bag or container. It will keep well in the freezer for up to three months.
Reheating Instructions
To reheat Spotted Dick, it’s best to steam it again to retain its soft, moist texture. Place the pudding in a heatproof dish, cover it with foil, and steam over simmering water for about 20-30 minutes until heated through. Alternatively, you can reheat individual slices in the microwave—place a slice on a microwave-safe plate, cover it with a damp paper towel, and heat on medium for about 1-2 minutes, checking to ensure it doesn’t dry out. Serve immediately with your favourite topping.
Conclusion
There’s something truly heartwarming about a slice of Spotted Dick, especially when it’s served with homemade custard. Whether you’re revisiting childhood memories or trying it for the first time, this pudding is sure to bring a smile to your face. We’d love to hear how you enjoyed making and eating Spotted Dick! Share your thoughts and any variations you tried in the comments below, and don’t forget to sign up for our newsletter for more classic recipes and culinary inspiration.
How to Make Spotted Dick Recipe
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Spotted Dick Recipe
Description
Spotted Dick is a traditional British steamed pudding filled with plump currants and infused with a hint of lemon zest. This comforting dessert is served with a rich, velvety custard, making it the perfect treat for a cosy evening. With its soft texture and sweet, fruity bursts, Spotted Dick is a nostalgic dish that has stood the test of time, bringing warmth and cheer to any table.
Ingredients
Instructions
Prepare the Spotted Dick:
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Mix the Dry Ingredients
In a large mixing bowl, combine the plain flour, baking powder, shredded suet (or butter), caster sugar, currants, and lemon zest.
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Add the Milk
Gradually pour in the whole milk, stirring continuously until a soft dough forms.
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Grease the Pudding Basin
Grease a pudding basin thoroughly with butter, ensuring all sides are well-coated.
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Fill the Basin
Spoon the prepared dough into the greased pudding basin, pressing it down gently.
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Cover the Basin
Cover the basin with a piece of folded greaseproof paper, then tie it securely with string to keep it in place.
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Prepare for Steaming
Place the pudding basin in a large saucepan. Fill the saucepan with water until it reaches two-thirds up the side of the basin.
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Steam the Pudding
Cover the saucepan with a lid, bring the water to a boil, then reduce the heat and let it simmer for 1.5 hours. Keep an eye on the water level, adding more boiling water if necessary to maintain the level.
Prepare the Custard Sauce:
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Heat the Milk and Cream
In a medium saucepan, combine the whole milk and double cream. Heat the mixture over medium heat until it just begins to simmer.
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Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks, caster sugar, and vanilla extract until the mixture is light and frothy.
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Combine with Milk Mixture
Slowly pour the hot milk and cream mixture into the bowl with the egg yolks, whisking continuously to prevent curdling.
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Thicken the Custard
Return the combined mixture to the saucepan and cook over low heat, stirring constantly. Continue to cook until the custard thickens enough to coat the back of a spoon.
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Strain the Custard
Strain the custard through a fine sieve to remove any lumps, ensuring a smooth, creamy sauce.
Serve:
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Unmould the Pudding
Once the pudding is cooked, allow it to cool slightly. Then, carefully invert the basin onto a serving plate to unmould the pudding.
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Slice and Serve
Slice the Spotted Dick into thick portions and serve warm, generously topped with the prepared custard sauce.
Equipment
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Servings 6
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 180kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Cholesterol 165mg56%
- Sodium 75mg4%
- Potassium 150mg5%
- Total Carbohydrate 60g20%
- Dietary Fiber 2g8%
- Sugars 30g
- Protein 8g16%
- Vitamin A 750 IU
- Vitamin C 1 mg
- Calcium 120 mg
- Iron 2 mg
- Vitamin D 50 IU
- Vitamin E 1.5 IU
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Maintain the water level during steaming to prevent the pudding from drying out.
- Substitute suet with butter for a richer, more buttery flavour.
- Custard can be made in advance and gently reheated before serving.
