DessertBritish

Spotted Dick

Name: Spotted Dick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 250g Self-raising Flour; pinch Salt; 125g Suet; 175g Currants; 80g Caster Sugar; Zest of 1 Lemon; Zest of 1 Orange; 150ml Milk; to serve Custard

Spotted Dick is a classic British dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Self-raising Flour, Suet, Currants, Caster Sugar, Lemon, Orange, Milk and Custard, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic British cooking, be sure to also explore our recipe for Apple & Blackberry Crumble.

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Ingredients

Self-raising Flour250g
Saltpinch
Suet125g
Currants175g
Caster Sugar80g
LemonZest of 1
OrangeZest of 1
Milk150ml
Custardto serve

Step-by-Step Instructions

10 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Put the flour and salt in a bowl.

Step 2

Add the suet, currants, sugar, lemon and orange zest.

Step 3🥄 Mix

Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.

Step 4

Shape into a fat roll about 20cm long.

Step 5

Place on a large rectangle of baking parchment.

Step 6

Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.

Step 7⏱️ 2 hours

Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours.

Step 8

Top up the pan with water from time to time.

Step 9

Remove from the steamer and allow to cool slightly before unwrapping.

Step 10✨ Serve

Serve sliced with custard.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Spotted Dick reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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