Spotted Dick Recipe - DWC Magazine

Spotted Dick Recipe

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Spotted Dick is a classic British steamed pudding that dates back to the 19th century. Its quirky name comes from the "spots" of dried fruit (traditionally currants or raisins) dotted throughout the dough, while "dick" is believed to be a dialect word for pudding. First made as a humble, filling dessert, it has become a staple in British cuisine, often served with warm custard.

WHAT YOU NEED

225g self-raising flour

100g shredded suet (vegetarian suet works too)

100g caster sugar

150g currants (or raisins)

1tsp baking powder

Zest of 1 lemon

150ml milk (plus a bit more if needed)

Pinch of salt

METHOD

1. In a large bowl, mix the flour, shredded suet, caster sugar, baking powder, and a pinch of salt.

2. Stir in the lemon zest and currants until well combined.

3. Gradually add the milk to the dry ingredients and mix until a soft, pliable dough forms. The dough should be moist but not sticky. If necessary, add a bit more milk.

4. Lightly flour your hands and form the dough into a cylindrical shape. If you want individual servings, you can divide the dough into smaller portions.

5. Wrap the dough tightly in a piece of buttered greaseproof paper or muslin cloth, then wrap again in foil to keep the moisture in. Secure the ends with string to maintain the shape.

6. Place the wrapped pudding in a steamer or over a pot of simmering water. Cover and steam for about 1.5-2 hours. Check the water level occasionally to ensure it doesn’t boil dry.

7. Once done, unwrap the pudding and slice it into thick rounds. Spotted Dick is best enjoyed warm, traditionally served with custard or cream.

STORAGE

Refrigeration: If you have leftovers, wrap the pudding tightly in cling film or store in an airtight container and refrigerate for up to 3 days.

Freezing: Spotted Dick can also be frozen. Wrap in foil or freezer-safe bags, and it will keep for up to 3 months. To reheat, steam it again for about 20 minutes or microwave individual slices until warmed through.

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