Delicious spotted dick recipe. Take a warm and nostalgic journey back to the comfort and simplicity of childhood with this traditional steamed pudding — a true classic that brings the very best of old-school nursery puddings straight to your table. Inspired by the unforgettable desserts often served during school dinners, this recipe captures all the charm, comfort, and timeless appeal of a proper steamed pudding just like the ones we used to look forward to at the end of lunchtime.
With its soft, spongey texture and rich, warming flavour, this pudding evokes memories of generous helpings served with thick custard in bustling school halls. It’s a dessert that wraps you in comfort, reminding you of simpler times and the joy of traditional home-cooked treats. Whether you grew up with syrupy sponge, jam roly-poly, or spotted dick, this steamed pudding pays homage to them all — the kind of hearty, satisfying dessert that always felt like a warm hug.
Ideal for sharing with family or guests on a chilly evening, or just treating yourself to a taste of nostalgia, this dessert is a celebration of British culinary heritage. Serve it with custard, cream, or even a scoop of ice cream for a decadent finish that will make everyone around the table smile. It’s more than just a dessert — it’s a fond memory, lovingly brought back to life in every bite.
Spotted dick and custard- ingredient list!
ingredients for the spotted dick-
Regarding the spotted dick
300g (10 oz) of ordinary flour
10g and 2 tsp of baking powder
150 grams/5 ounces of suet
3oz (75g) of caster sugar
110g/4oz of currants
200ml/7fl oz of milk butter and one lemon, zest alone, for greasing
For the custard-
Milk (200ml/7fl oz) and double cream (200ml/7fl oz)
Six free-range 75g/3oz of caster sugar for the egg yolks
Spotted dick and custard- step by step instruction method!
Step 1
To begin making the classic spotted dick, start by preparing the dry ingredients, which form the base of this traditional British steamed pudding. In a large mixing bowl, add the self-raising flour along with the baking powder to ensure a light and fluffy texture once cooked. Next, stir in the shredded suet — either vegetable or beef suet, depending on your preference — which gives the pudding its signature richness and dense, satisfying bite.
Step 2
Add the caster sugar to the
bowl for a touch of sweetness, followed by the currants, which are the “spots” in spotted dick. These small dried fruits become beautifully plump and juicy during steaming, giving bursts of flavour throughout the pudding. Finally, grate in the zest of a lemon to add a subtle citrus brightness that lifts the richness of the dish and brings a fresh, fragrant note.
Step 3
Using a spoon or clean hands, mix all the ingredients together until they are evenly combined, making sure the currants and suet are well distributed throughout the flour mixture. This step sets the foundation for the pudding’s traditional taste and texture, preparing it for the next stage where wet ingredients will be added to form a soft dough. Add the milk and stir to make a soft dough.
Step 4
Once your pudding mixture is fully prepared, take a pudding basin—ideally one that holds about 1 to 1.2 litres (or roughly 2 pints)—and generously grease the inside with a little softened butter. Make sure to coat all the sides and base thoroughly, as this will help prevent the pudding from sticking during the long steaming process and make it much easier to turn out when it’s done.
Step 5
Next, carefully spoon the pudding mixture into the prepared basin, pressing it down gently to remove any air pockets and ensuring it’s evenly distributed. Use the back of the spoon to level the surface so the pudding cooks uniformly. The basin should be filled no more than two-thirds full, allowing room for the pudding to expand as it steams.
Step 6
Now it’s time to cover the pudding. Tear off a piece of greaseproof (or parchment) paper and fold a pleat down the middle—about 2–3 cm (1 inch)—to allow space for the pudding to rise during cooking. Place the pleated paper over the top of the basin, ensuring it covers the rim fully. This traditional method helps keep moisture in while allowing the pudding to rise and cook evenly.
Step 7
For extra security and to prevent water from entering the pudding while steaming, you can also add a layer of foil over the greaseproof paper and tie both firmly around the rim with kitchen string. Create a handle with the string if you wish, which will make it easier to lift the basin out once the pudding is steamed. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel.
Step 8
Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water. Cover with the lid, bring to a boil and simmer for one hour. To begin making the custard, pour the milk and cream into a medium-sized saucepan. Use full-fat milk and double cream for a rich, velvety texture, though lighter versions can be used if you prefer a leaner option. Place the saucepan over a gentle to medium heat and slowly bring the mixture to a simmer, stirring occasionally to prevent it from catching on the bottom of the pan.
Step 9
Keep a close eye on it as it heats — you’re looking for small bubbles to form around the edges, with gentle steam rising from the surface. Avoid letting it boil, as overheating can cause the mixture to split or develop a skin. Once it reaches a gentle simmer, remove it from the heat and move on to the next step of the custard-making process.
Step 10
In a bowl, combine the sugar and egg yolks, whisking until the mixture is light and foamy. Gradually pour the heated milk over the eggs, giving them a good stir. Return the ingredients to the pan and simmer, stirring with a wooden spatula, over low heat until just thickened. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once.
For more recipes like this delicious spotted dick, click on this link here!
For more recipes and articles like this click on this link here!
