Spotted Dick
Spotted Dick might have a name that makes everyone giggle, but it’s been a favourite on British tables and school dinners for generations. This traditional steamed suet pudding is packed with currants and is best served warm, especially with hot custard.
Have a quick giggle, then get your mind out of the gutter! We are talking about the pudding here.
Spotted Dick is one of Britain’s most famous steamed puddings. Made with suet, flour, sugar and dried fruit, it’s a lovely soft, surprisingly light sponge that’s traditionally steamed in a pudding basin before being turned out onto a plate and served while still warm.
Simple ingredients, no overly-fancy techniques – just a proper comforting pudding that’s been enjoyed for generations.
Despite the name making generations of schoolchildren (and plenty of adults!) laugh, the name itself is fairly innocent. The “spots” refer to the currants dotted throughout the sponge, while “dick” is said to come from an old word for pudding, although nobody seems to agree on its exact place of origin.
This is a recipe I’ve been asked to share more times than I could count, but I will be the first to admit I have always been a little bit intimidated by steamed puddings. For whatever reason, they always felt far more complicated than they actually are. But after mastering my Christmas Pudding recipe, I realised there was nothing to be afraid of. So it was about time I gave this classic a go!
After a few test batches, this version quickly became my favourite. I’ve kept the traditional currants rather than raisins, which I think give a much better texture and flavour, and I have added a little fresh lemon zest to give it all a little lift. Orange zest works great too if that’s what you have to hand, but I always find lemon gives the nicest balance with the currants.
As for serving? You’ll usually see Spotted Dick served with either hot custard or golden syrup. Both are delicious, but if you ask me, hot custard wins hands-down every time.
What is Suet?
If you’ve never made a traditional steamed pudding before – or other favourites like Jam Roly Poly or Clootie Dumpling – suet may be an ingredient you’re not familiar with.
Suet is the hard fat that comes from around the kidneys of cattle (or sometimes sheep) and has been used in British baking for centuries. It’s what gives steamed puddings like Spotted Dick their light, fluffy texture – as mad as it seems! Nowadays, most supermarkets also sell vegetable suet, which behaves almost exactly the same in baking, with very little difference in terms of taste. It’s my usual choice simply because it means everyone in our house can enjoy the pudding, but if you prefer to use a traditional beef suet, they work just as well.
If you’re in America or somewhere suet is harder to find, don’t worry, hope is not lost. Many British food shops stock shredded vegetable suet, and it’s widely available online too. While there are possible substitutes, such as grated frozen butter or vegetable shortening, they won’t give you quite the same light texture as traditional suet, so I’d always recommend using the real thing if you can.
Top Tips for Spotted Dick:
- Use Shredded Suet: Whether you use vegetable or beef suet, shredded suet is the easiest option and gives the best texture. It distributes evenly through the mixture, helping create that light, fluffy sponge that Spotted Dick is known for. If you are overseas and struggling to get your hands on some, try the international aisles at the supermarket, or you should be able to order online. You can try using some frozen & grated butter or lard/vegetable shortening if you can’t get ahold of suet, but the overall texture and flavour of your Spotted Dick will vary.
- Currants Are Traditional: Currants are what give Spotted Dick its famous “spots” and are the traditional choice. Raisins or sultanas work well too if that’s all you have, or you simply prefer them to currants.
- Lemon or Orange: I love the flavour that lemon zest adds to this pudding, but orange zest works just as well if you prefer a slightly sweeter citrus flavour. Alternatively, you could use a dash of lemon or orange extract for the same flavour. Some people even prefer to add a little vanilla extract.
- Add the Milk Gradually: The exact amount of milk you need can vary depending on your flour, the size of your egg and even the humidity in your kitchen. Add it a tablespoon at a time until you have a thick, dropping consistency. The mixture should be soft enough to spoon into the basin but not runny.
- Don’t Skip the Pleat: Folding a pleat into your greaseproof paper and foil gives the pudding room to rise as it steams. If you cover it too tightly without a pleat, the sponge can end up squashed against the paper, causing a sticky mess, which no one wants!
- Keep an Eye on the Water: Check the water level every so often during steaming and top it up with boiling water as needed – always top up with boiling water rather than cold water to keep the steaming temperature consistent. Letting the pan boil dry may stop the pudding from cooking properly and could even end up damaging your pan.
- Let it Rest Before Turning Out: Leave the pudding to stand for 5-10 minutes after steaming before turning it out of the basin. This helps it hold its shape, makes it much easier to remove cleanly and saves you from getting burnt from both the basin and the steam from the pudding.
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Spotted Dick
INGREDIENTS
- 200 g Self-raising Flour
- 75 g Shredded Suet (vegetable or beef)
- 75 g Caster Sugar (Superfine Sugar)
- 75 g Currants
- Zest of 1 Lemon or Orange
- 1 Free-range Egg (beaten)
- 100 ml Milk
EQUIPMENT
- Large Pan (with lid)
INSTRUCTIONS
- In a large bowl, mix the flour, suet and sugar together, then add the currants and lemon zest and stir through. Add the egg and mix.
- Add the milk a tablespoon at a time until you have a somewhat thick mixture (dropping consistency); you may not need all the milk.
- Generously grease a 1.2-litre (2-pint) pudding basin with butter/margarine, then spoon the mixture into it. Using your spoon, create a slight dip in the centre of the batter (this helps prevent it from rising too much).
- With a piece of greaseproof paper large enough to cover your pudding basin, fold a pleat in the middle before placing it over the top of your pudding bowl. Repeat with a piece of tin foil, and place it on top of your greaseproof paper before tightly tying it in place – around the top of the bowl – with a piece of twine. Trim away the excess greaseproof paper and tin foil before cooking.
- Place the pudding into a large pan with about 5-10cm of water around it. With the lid on, steam the pudding for 1 hour 45 minutes, keeping an eye on the pan so the water doesn't run dry. Top up with boiling water as required.
- Allow to cool a little before removing the pudding from the bowl, and serve while still warm with hot custard or a drizzle of golden syrup.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Egg Size:
When it comes to eggs, I always buy the Mixed-weight Free-range Eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean into the extremes. But with that in mind, medium-sized eggs are probably the best option if you are unsure what size eggs to use.Storage:
Spotted Dick is best enjoyed the day it is made. However, you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or steam gently until piping hot before serving.Freezing:
Spotted Dick freezes well. Allow it to cool completely, then wrap it well in cling film and tin foil, or store it in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before reheating.Reheating:
For the best texture, reheat the pudding by steaming it until warmed through. Alternatively, you can microwave individual portions in short bursts until piping hot.Substitutions
- Self-raising flour: If you don’t have self-raising flour, use 200g plain (all-purpose) flour with 2 teaspoons of baking powder.
- Suet: Vegetable suet and beef suet can be used interchangeably in this recipe. If you can’t find suet, grated frozen butter, lard or vegetable shortening can be used instead, although the finished pudding will have a slightly different flavour and texture.
- Currants: Currants are traditional, but raisins or sultanas can be used if that’s what you prefer or have to hand.
- Lemon Zest: Lemon zest is my favourite, but orange zest works just as well. You can also use a dash of vanilla extract if you prefer, or a lemon/orange extract if you don’t have any fresh fruit to hand.
Tried this recipe?
Tag @bakingwithgranny or use the hashtag #bakingwithgranny!Frequently Asked Questions:
The “spots” refer to the currants dotted throughout the sponge. The exact origin of the word “dick” isn’t certain, but it’s widely believed to come from an old word once used to describe puddings or doughs. The name isn’t tude, just old!
Traditional Spotted Dick is made with self-raising flour, suet, sugar, currants, milk and egg. Many recipes, including this one, also add a little lemon or orange zest for extra flavour.
Yes. While suet gives the pudding its traditional light, soft texture, you can substitute it with grated frozen butter, lard or vegetable shortening if needed. Just bear in mind the flavour and texture will be slightly different.
You can, although currants are the traditional choice and give the pudding its characteristic “spots.” I also think they have a better flavour and texture than raisins in this recipe, but it’s really down to personal preference. Sultanas work too if they’re all you have.
A traditional pudding basin gives the best shape, but a heatproof bowl of a similar size will also work. Just make sure it fits comfortably inside your saucepan with the lid on.
Hot custard is the classic choice and gets my vote every time. A drizzle of golden syrup is another traditional option, and some people like to serve it with both.
You do get microwave versions of Spotted Dick, but they use a different method and won’t have quite the same light, fluffy texture as a traditionally steamed pudding. For this recipe, I recommend steaming it in a pudding basin for the full cooking time to get the best result.
What is Golden Syrup?
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
Free-from & Vegan:
Gluten-free Options:
While I haven’t tested a gluten-free version of this recipe, a good quality gluten-free self-raising flour should work as a substitute. Some gluten-free flours can be a little drier, so you may need to add a little extra milk, too. You’ll also need to check that your suet is gluten-free, as not all brands are.
Nut-free Adjustments:
This recipe contains no nuts, but as always, be sure to double-check the allergen lists for your individual ingredients.
Dairy-free Swaps:
To make this a dairy-free Spotted Dick, simply use a dairy-free milk alternative, such as oat or soya milk. And grease your pudding basin with a dairy-free margarine.
Egg-Free Adaptions:
To make this recipe egg-free, you can use a vegan egg substitute, such as Oggs.
Vegan Substitutions:
I haven’t tested a vegan version of Spotted Dick myself, but it should be possible. Use vegetable suet and a plant-based milk, and replace the egg with your preferred egg substitute, such as Oggs. The texture may be slightly different, but it should still produce a lovely steamed pudding.
Allergy Disclaimer & Resources:
Any advice or suggestions to make recipes “free-from” or vegan are purely suggestions. Please double-check all packaged ingredients individually, taking extra caution when baking for those with allergies or intolerances.
For official guidance on food allergies, please see Food Standards Agency (food.gov.uk) | For more info on coeliac disease, please see Coeliac UK (coeliac.org.uk) | For more info on a vegan diet, please see The Vegan Society (vegansociety.com)
With thanks to Naomi Seiler for creating these photos.
