Traditional Spotted Dick Pudding
A classic British steamed pudding studded with currants (the “spots”) and lightly scented with lemon and warm spice — comforting, old-fashioned and best served warm with pouring custard.
Ingredients
- 225g plain flour or self-raising flour (if using plain flour add 2 tsp baking powder)
- 100g shredded suet (or vegetarian suet)
- 50g caster sugar
- 150g currants or raisins
- 1 tsp mixed spice or ¼ tsp freshly grated nutmeg
- Zest of 1 lemon
- 150–175ml milk
- 1 large egg, beaten
- Pinch of salt
- Butter for greasing the basin and greaseproof paper
Equipment
- Pudding basin (about 1–1.2 litre) or 20cm cake tin
- Large saucepan with lid for steaming (or roasting tin for water-bath)
- Greaseproof paper and foil
- Mixing bowls and wooden spoon
Instructions
- Grease the pudding basin and line the top with a circle of greaseproof paper. If you like a domed top, leave the paper slightly proud.
- In a large bowl, sift the flour (and baking powder if using plain flour) with the salt. Stir in the shredded suet, caster sugar, mixed spice and lemon zest.
- Fold in the currants or raisins so they’re evenly distributed through the dry mix.
- In a separate bowl, beat the egg with about 150ml milk. Pour the wet mix into the dry ingredients and stir just until you have a soft, slightly yielding batter. Add a little more milk if it feels too stiff — avoid overmixing.
- Pack the batter into the buttered pudding basin, smoothing the top. Cover with a layer of greaseproof paper and a layer of foil, securing with string around the rim. Make a pleat in the paper to allow for expansion.
- To steam: place the basin in a large saucepan on a rack or folded tea towel to stop direct contact with the base. Pour boiling water partway up the side of the basin, cover the pan and simmer gently for 1–1¼ hours, topping up the water as needed.
- To bake in a water bath (for a firmer texture): sit the covered basin in a roasting tin, pour boiling water halfway up the basin, and bake at 160°C/325°F for about 1–1¼ hours.
- Check doneness by inserting a skewer into the centre — it should come out clean. Rest for 5–10 minutes, then invert carefully onto a serving plate.
Pro tip: Use cold shredded suet for a moist, flaky texture. You can substitute equal amounts of grated cold butter or vegetarian suet. Avoid overmixing to keep the pudding light.
Nutrition (estimate per serving)
Approx. 320 kcal • Carbs 45g • Fat 11g • Protein 6g • Fibre 2g
Serving ideas
- Serve warm with pouring custard (classic), brandy butter or a drizzle of warm cream.
- For a lighter finish, dust with icing sugar and a squeeze of lemon.
- Leftovers can be sliced and quickly warmed in a microwave with a splash of milk or in a low oven.
Frequently asked questions
What is spotted dick?
Spotted dick is a traditional British steamed suet pudding studded with dried fruit — the “spots” — usually served hot with custard.
Can I use self-raising flour?
Yes. If you use self-raising flour omit the baking powder. If using plain flour add about 2 tsp baking powder to help the pudding rise.
How long should I steam spotted dick pudding?
Steam for 1–1¼ hours for a standard 1–1.2 litre basin. Smaller basins will need less time; larger will need more — check with a skewer.
Can it be made gluten-free or vegan?
For gluten-free, use a good gluten-free plain flour blend and add baking powder. For vegan, replace the suet with vegetarian suet or grated cold vegan butter, use a plant-based milk and an egg replacer (such as aquafaba or a commercial egg replacer) — texture will vary.
For more classic British puddings, see our recipes collection: MadeForRecipes: Recipes. For background on traditional puddings see the BBC Food guide: BBC Food.