Spotted Dick

Spotted Dick

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(4 ratings)


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Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins

Skill level



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

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  • 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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  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, October 2012

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jonnyzap's picture
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This was very nice.
I used vegetable fat(shortening) because I couldn't get suet
I used a 2 pint pudding bowl (left out two large tablespoons of mixture)
Steamed for 2hr 5mins on a large gas ring set to it's lowest heat.

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.