Description
Spotted dick delights dessert enthusiasts with its rich suet pastry and sweet currant filling. Homemade comfort emerges from simple ingredients, inviting you to savor each warm, nostalgic bite of this quintessential British treat.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (150 grams) dried currants
- 5 ounces (142 grams) beef suet (or 10 tablespoons chilled butter, diced)
Flavoring and Sweeteners:
- 2/3 cup (133 grams) caster or granulated sugar
- 2 teaspoons vanilla extract
- Zest of 1 large lemon
Binding and Leavening Agents:
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (180 milliliters) milk
Serving Accompaniment:
- English custard sauce
Instructions
- Prepare the steaming apparatus by creating a base in a large stockpot using metal cookie cutters or crumpled tin foil to elevate the pudding mold. Fill with water and bring to a rolling boil.
- Thoroughly grease a pudding mold with butter or cooking spray to prevent sticking.
- Pulse flour, sugar, baking powder, salt, and suet in a food processor until the mixture resembles coarse crumbs.
- Transfer the dry mixture to a mixing bowl and create a well in the center.
- Pour in milk, incorporate lemon zest, vanilla extract, and currants. Gently fold ingredients until just combined, avoiding overmixing.
- Carefully transfer the batter into the prepared pudding mold, ensuring even distribution. Secure the lid tightly to prevent water infiltration.
- Gently lower the mold into the boiling water, ensuring water reaches halfway up the mold’s exterior. Reduce heat to a gentle simmer.
- Cover and steam for 90-120 minutes, maintaining a consistent water level by adding hot water as needed.
- After cooking time, remove the mold and allow it to rest for 15 minutes to stabilize.
- Invert the pudding onto a serving plate, allowing it to release naturally.
- Slice into generous wedges and serve immediately with warm English custard sauce.
Notes
- Steam molds carefully by using metal cookie cutters or folded towels to prevent direct bottom contact and ensure even heat distribution.
- Pulse suet or butter with dry ingredients quickly to achieve a sandy texture, which helps create a light, fluffy pudding consistency.
- Add currants evenly throughout the batter to prevent them from sinking and ensure balanced fruity flavor in every bite.
- Adjust cooking time based on suet type – shorter for butter, longer for traditional suet to develop perfect spongy texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Steaming
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg