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Warm British comfort at its best, this Spotted Dick gives you that soft custardy sponge with juicy currants and a touch of lemon. I always make it when my family's around and everyone's after something cozy. Pair it with creamy custard—it disappears quick at my place!
The first time I made this was after my British nan talked about her go-to sweets as a child. Now my own kids clamor for it during chill weekends—we end up making it together and our whole kitchen smells fresh and lemony.
Cozy Ingredients
- English Custard Sauce: To top things off, pour on rich, creamy custard for pure comfort
- Lemon Zest: Brightens everything up—use a fresh big lemon for great fragrance
- Vanilla Extract: Pulls all the flavors together; if you've got real vanilla, use that
- Milk: Makes the batter moist and brings it together—full fat tastes best
- Dried Currants: The star spots! Snag the plumpest ones you can find for flavor
- Caster or Granulated Sugar: Sweetens things up; finer sugars blend best
- Beef Suet or Chilled Butter: For that classic richness—suet for tradition, cold butter if that's what you've got
- Salt: Lets the sweet side shine—fine sea salt works best
- Baking Powder: Makes your pudding fluffy, but check it hasn't expired
- All Purpose Flour: What gives the sponge its soft, light crumb—unbleached is best
Simple Steps
- Cool and Unmold:
- Once it's done, gently lift the mold out of the pot and let it sit quietly for fifteen minutes so it sets up. Run a knife around it if it wants to stick, then flip onto a plate and cut up while still warm.
- Steam the Pudding:
- Lower the pudding tin into simmering water so the water comes halfway up. If the tin wants to float, put a heavy plate on top. Go for about an hour and a half for a dense finish or up to four hours with suet for a fluffier sponge. Keep an eye on the water and top up every half hour.
- Add Wet Ingredients and Fruit:
- Toss in the lemon zest, vanilla, milk, and currants. Don't overmix; you want the dough just to stick together—it'll feel quite thick. Get the dough into your greased mold and smooth the top. Seal it with the lid.
- Mix Dry Ingredients:
- Blend flour, sugar, salt, baking powder, and suet (or butter) in a food processor until it feels a bit sandy. Tip everything into a roomy bowl.
- Prepare the Steaming Pot and Mold:
- Line the bottom of your big pot with some jar lids, a folded towel, or squished-up foil. Add enough water to boil gently while keeping the pudding basin clear of the base. Grease your 1.6-liter mold really well.
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I’m especially drawn to those currants—they soak up the vanilla and lemon, then burst with flavor. I always slip an extra spoonful into my daughter's dish. We battle over who gets the most every time.
How to Store It
If you have leftovers, tuck them in the fridge wrapped up for four days max. Rewarming is a breeze—microwave or steam for best taste. I don't suggest freezing since it turns weirdly springy.
Ingredient Swaps
No suet in your store? Just grab some cold butter and grate it in. Fed up with currants? Raisins or sultanas work fine and add their own spin. Fancy a twist? Stir in a sprinkle of ground spice or nutmeg.
How to Serve
Always douse it in warm custard. Cream or vanilla ice cream over the top turns it dreamy, too. Leftover slices even make a pretty special breakfast morning after.
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Backstory
Spotted Dick has been a staple in England since the 1800s. Folks usually bake it for holidays or big family dinners. Its quirky name comes from the currant spots mixed in and old slang for these types of puddings.
Frequently Asked Questions
- → What makes the texture of Spotted Dick?
Steaming a mix of flour and either suet or cold butter gives this sweet a fluffy, airy feel inside.
- → Could I swap currants for raisins?
Totally! Raisins or golden sultanas both work well, changing up the taste and texture a little.
- → How do folks usually serve Spotted Dick?
Slice it up while it's still hot, then smother each piece with a big spoonful of rich custard sauce.
- → Any way to use butter if I can't find suet?
Absolutely—go with chilled butter when suet's missing. It keeps things moist and gives you a tender bite.
- → How can I stop my pudding from sticking?
Generously rub butter inside your pudding basin before pouring in the wet mix, and it'll slide right out.