Traditional Spotted Dick (Classic British Pudding)
A classic British spotted dick recipe — a steamed suet pudding studded with currants or raisins, traditionally served warm with pouring custard.
Ingredients
- 225g self-raising flour
- 75g shredded suet or vegetarian suet
- 75g caster sugar
- 150g mixed dried fruit (currants and/or raisins)
- 200–225ml milk
- 1 large egg, beaten
- Zest of 1 lemon
- Butter to grease the basin (optional)
Equipment
- 1 x 1.2–1.5 litre pudding basin (or similar)
- Steamer or large saucepan with lid (or alternative oven/slow cooker)
- Cloth or tight-fitting lid to cover basin
Method
- In a large bowl, combine the self-raising flour, shredded suet, caster sugar and lemon zest. Fold in the mixed dried fruit so the “spots” are evenly distributed.
- Beat the egg with most of the milk, then stir into the dry mix to create a thick dropping consistency. Add extra milk only if needed — you want a firm batter, not pourable.
- Grease the pudding basin lightly with butter. Spoon the mixture into the basin, leaving a little space at the top (do not overfill).
- Cover tightly with a layer of buttered parchment and foil, or use a greased pudding cloth and tie securely. If using a lid, seal it well to prevent water ingress.
- Steam: place the basin in a steamer or a large saucepan with a trivet and simmer gently for 1–1½ hours depending on basin size. Alternative: bake in a water bath at 160°C (140°C fan) for about 1¼–1½ hours, or cook in a slow cooker on low for 3–4 hours.
- Check doneness by inserting a skewer into the center — it should come out clean. Remove the basin, cool for 5–10 minutes, then turn out onto a plate.
Focus: this spotted dick recipe keeps the pudding light and the spots plump.
Nutrition (estimate per serving)
Approx. 320 kcal per serving. Carbs 45g, Fat 11g, Protein 6g. Values will vary with suet type and serving size.
- Soak the dried fruit in warm water or tea for 10–15 minutes for plumper spots and drain before adding.
- Do not overfill the basin — allow room for expansion to avoid a soggy base.
- Use vegetarian suet if you want a vegetarian spotted dick recipe.
- Wrap the basin tightly and secure the cloth/foil to prevent water getting into the pudding.
- Increase steaming time for larger basins; smaller portions will cook faster.
Make-ahead & storage
Refrigerate for up to 2 days. Cool completely, slice, and freeze portions wrapped in cling film for up to 2 months. Reheat before serving.
Serving ideas
Slice and serve warm with pouring custard, warm cream, brandy butter or golden syrup. Pairs perfectly with a strong cup of tea.
Frequently asked questions
How long do I steam spotted dick?
Steam for 1–1½ hours for a 1.2–1.5 litre basin. Increase time for larger basins or if using a denser mix.
Can I bake this instead of steaming?
Yes — bake in a water bath at 160°C (140°C fan) for about 1¼–1½ hours. A slow cooker on low for 3–4 hours also works.
What’s the best suet substitute?
Use vegetarian shredded suet or cold grated butter (works but changes texture). For a vegan spotted dick recipe replace suet with vegan suet and swap egg and milk for plant-based alternatives.
How do I reheat leftover slices?
Reheat slices in the microwave for 30–60 seconds or steam gently for 5–10 minutes until warmed through. Serve with hot custard.
Want more classic desserts? See our collection at MadeForRecipes desserts or check a trusted reference at BBC Food.