Spotted Dick

Spotted Dick

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6

Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
462
protein
5.4g
carbs
65g
fat
19.9g
saturates
11.2g
fibre
2.7g
sugar
34.5g
salt
0.5g

Ingredients

  • 250g self-raising flour
  • pinch of salt
  • 125g shredded suet
  • 180g currants
  • 80g caster sugar
  • finely grated zest 1 lemon
  • finely grated zest 1 small orange
  • 150ml whole milk, plus 2-3 tbsp
  • custard, to serve

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Method

  1. Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
  2. Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
  3. Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
  4. Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours. Top up the pan with water from time to time.
  5. Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

Recipe from bbcgoodfood.com, October 2012

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Comments

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Daisy@Cheaperseeker's picture

Love it!But a little lazy to make it,haha

stupotran's picture

Can this be done in the slow cooker?, I recently did the Treacle sponge & it turned out great.

dee000's picture

pannic over didn't read properly used parchment paper lol just hope putting it in my regular 3 tier steamer is suffice :)

dee000's picture

need a quick answer if anyone about can I wrap in tinfoil ??

bombleswizzum's picture
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Very nice indeed! brought back memories.

vivaves's picture

This is similar to a spotted dick recipe passed down through the generations in my family, except for the citrus zest. I tend to use sultanas instead of currants, which I find a bit too strongly flavoured. I don't use quite as much sugar, since the dried fruit is plenty sweet enough. I mix enough milk in (although our recipe states you could use just water instead) to produce a stiff cake mix consistency, and steam it in a buttered pudding basin for 1 and a half hours. Custard is definitely compulsory! It's a wonderfully comforting winter pudding, and very economical.

pennymiller's picture

This my all time favourite desert my mum used to make it in the 70's and this is a good one.

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