Recipes

Spotted dick

A proper British classic. This traditional spotted dick is made the old-school way with suet, giving it its distinctive rich, bready texture. Finished with juicy sultanas rehydrated in Earl Grey, it’s best served piping hot with plenty of custard.

Serves

6–8

Preparation time

20 minutes

Cooking time

1 hour–1 hour 20 minutes (steamed)

Ingredients

250g plain flour
125g beef suet (or vegetarian suet)
70g caster sugar
8g baking powder
Zest of 1 lemon
125g sultanas
200-250ml whole milk (as needed)
Butter, for greasing
Plain flour, for dusting
2 tbsp golden syrup
A small knob of butter, for the base

To serve (optional):

Hot custard
Rehydrated sultanas
Butterscotch sauce

Method

Mix the dry ingredients

In a large bowl, combine the flour, suet, caster sugar, and baking powder. Add the lemon zest and dried sultanas, mixing gently so everything is evenly distributed.
Add the milk

Gradually stir in the milk until you have a soft batter. You’re looking for a dropping consistency – not too stiff and not too loose. You may not need all the milk.
Prepare the basin

Generously butter a pudding basin, then dust lightly with flour. Add the golden syrup and a small knob of butter to the bottom of the basin. You can also use a flexible cake mold.
Fill and cover

Spoon the pudding mixture into the basin, leaving a little space at the top to allow it to rise. Cover with greaseproof paper and foil (or cling film, tightly secured), making sure it’s sealed well.
Steam the pudding

Place the basin in a steamer over gently boiling water and steam for 1 hour to 1 hour 20 minutes, topping up the water as needed.
Check and turn out

Once set and lightly risen, remove from the steamer and allow to stand for a couple of minutes. Run a knife around the edge and carefully turn out onto a plate.

Chef’s tip

For extra-soft fruit, soak the sultanas in strong Earl Grey tea, then drain before adding the top of the pudding. This rehydrates the fruit and adds another ‘spotty element’.

Serving suggestion

Serve hot, generously glazed with custard. For an indulgent twist, add a warm butterscotch sauce or rehydrated Earl Grey sultanas spooned over the top.