Effortless Spotted Dick Pudding (Print Version)
# Ingredients:
→ Pudding Mix
01 -
One large lemon, zest
02 -
2 teaspoons vanilla
03 -
180 ml milk
04 -
150 g dried currants or similar dried fruit
05 -
135 g white sugar
06 -
140 g cold butter (cubed) or beef suet
07 -
0.25 teaspoon salt
08 -
2 teaspoons baking powder
09 -
250 g plain flour
→ Topping
10 -
Warm English custard
# Instructions:
01 -
Grab a big pot and drop in some rolled-up foil, a folded kitchen towel, or a few metal rings at the bottom. This helps lift the pudding mold so it doesn’t sit flat on the pot. Pour in enough water to cover about halfway up your mold then get it boiling. Generously butter the inside of your 1.6-liter pudding mold.
02 -
Dump your flour, sugar, salt, baking powder, and diced suet or butter into a food processor. Whiz it just until it’s crumbly but stop before it starts clumping. Tip this into a bowl when you’re done.
03 -
Toss the milk, vanilla, lemon zest, and dried currants into the bowl. Mix it gently—it’ll get pretty thick. Scrape everything into that greased mold and pop the lid on tight.
04 -
Gently lower your filled-up mold into the pot of hot water. You want the water to come about halfway up the sides. Turn the heat down to a steady low simmer. Let it steam for an hour and a half, or if you’re using suet and want it fluffier, leave it 3 to 4 hours. You can set a plate on top to keep it under water. Just peek every now and then and add more water if it’s getting low.
05 -
Take the mold out and let it settle for about 15 minutes. Flip it over onto a serving plate and cut into chunky slices. Serve it warm with that cozy custard sauce.
# Notes:
01 -
Spotted Dick is a longtime British favorite. This steamed pudding is soft, full of fruity currants, and a pop of lemon.
02 -
For the best treat, pour warm custard over your slices before eating.
03 -
No currants? Use sultanas or raisins. It works just as well.