Suet-Free Spotted Dick Pudding (Traditional Recipe)
A comforting, authentic British spotted dick made without suet — we use cold grated butter and vegetable shortening (or store-bought vegetarian suet) for a classic texture and easy stovetop steaming or oven-steam finish.
Suet-Free Spotted Dick
Ingredients
- 225g (1½ cups) self-raising flour
- 75g (1/3 cup) golden caster sugar
- 100g (about 2/3 cup) currants or sultanas
- 75g cold unsalted butter, grated
- 75g vegetable shortening, grated cold (or 150g vegetarian suet)
- 150–200ml milk (start with 150ml)
- 1 large egg, beaten (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
- Zest of 1 lemon
- Pinch of salt
Equipment
- 1 x 1.2–1.5 litre pudding basin (or 1.5 litre heatproof bowl)
- Grater, mixing bowl, wooden spoon or spatula
- Greaseproof paper and foil or an oven-safe plate to cover
- Large saucepan with lid for steaming, or roasting tin for water-bath oven method
Method
- Prepare the pudding basin: grease the inside well with butter and line the base with a disc of greaseproof paper if you like to ensure easy release.
- Mix dry ingredients: whisk together the self-raising flour, golden caster sugar and a pinch of salt in a large bowl.
- Rub in the fats: grate the very cold butter and vegetable shortening (or use grated vegetarian suet). Rub into the dry mix with your fingertips until it resembles coarse breadcrumbs — this is key for a light, suet-free spotted dick texture.
- Stir in fruit and zest: fold in the currants or sultanas and lemon zest so they are evenly distributed.
- Bind the batter: make a well, pour in the beaten egg (or flax egg) and most of the milk. Stir to a soft dropping batter — add a little more milk only if needed. The mixture should be soft but thick enough to hold shape when spooned.
- Spoon into basin: transfer the batter into the prepared basin, level the top gently. Do not overfill — leave about 2.5cm/1in headspace to allow for expansion.
- Cover tightly: cover with a circle of greased greaseproof paper and then a layer of foil, pleating in the centre to allow for expansion, or use a greased plate that fits the rim.
- Steam method (traditional): place the basin on a trivet or folded towel in a large saucepan. Pour boiling water to come halfway up the sides of the basin, cover the pan with a lid and simmer gently for 1 to 1¼ hours, topping up the water level as needed.
- Oven steam (water-bath) alternative: set oven to 160°C (140°C fan). Place the covered basin in a deep roasting tin and pour hot water into the tin to come halfway up the basin sides. Bake for about 1–1¼ hours until set and a skewer comes out clean.
- Test and rest: insert a skewer into the centre — it should come out clean or with a few moist crumbs. Rest for 10 minutes, then invert onto a warm plate and serve immediately with hot custard or your chosen accompaniment.
Nutrition (estimate per serving, serves 6)
Approx: 330 kcal | Fat 18g | Carbs 36g | Protein 4g | Fibre 1.5g
Pro tips: Use very cold butter and grate it — this creates a light, crumbly texture that mimics traditional suet. Don’t overfill the basin; check and top up the steaming water to prevent drying. For the cleanest release, invert while still warm.
Serving ideas
- Serve hot with classic pouring vanilla custard (our favourite), warm cream or a drizzle of golden syrup.
- For an indulgent finish, try brandy butter or a scoop of vanilla ice cream.
- Pair with a strong British breakfast-style tea or an after-dinner coffee.
FAQ
Q: What are the best substitutes for suet?
A: Cold grated unsalted butter combined with vegetable shortening (or store-bought vegetarian suet) gives the closest texture for suet-free spotted dick. Butter adds flavour and tenderness; shortening provides the steamy, flaky bite that suet gives.
Q: Should I steam or use the oven water-bath method?
A: Steaming on the stove is traditional and gives reliably moist puddings. The oven water-bath is a great alternative if you prefer hands-off cooking — both produce excellent results when covered tightly and cooked to the correct time.
Q: How long should I steam for different basin sizes?
A: For a 1.2–1.5 litre basin, 1–1¼ hours is standard. Smaller 750ml basins may need 45–55 minutes; larger 2 litre basins 1¼–1½ hours. Always test with a skewer and allow a short resting time.
Q: How do I store and reheat leftover suet-free spotted dick?
A: Cool completely, wrap and refrigerate for up to 3 days. Reheat by steaming for 15–25 minutes until hot through, or microwave covered on medium power in 30 second bursts if short on time. Add custard or cream when reheated.
Want more traditional British puds? See our collection at MadeForRecipes desserts. For historical notes on steamed puddings and suet, the BBC Good Food guide is a useful reference: BBC Good Food.