Spotted Dick

Name: Spotted Dick
Prep time: 20 min
Cook time: 90 min
Yield: 6 to 8 servings
Cuisine: Pub Grub Classics
Ingredients: Self-raising Flour — 300 g; Beef Suet — 75 g; Butter — 75 g; Granulated Sugar — 75 g; Salt — 1 pinch; Semi-skimmed Milk — 180 ml; Dried Fruit — 150 g

Enjoy a sensational traditional spotted dick featuring a light, spongy suet pudding studded with sweet dried fruits and soaked in hot custard. Delivering an unbeatable comforting depth of buttery sweetness and rich, fruity flavour, this classic British dessert brings ultimate pub-style comfort food straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 90 minutes

Servings: 6 to 8

Notes:

Combine self-raising flour with beef suet and butter, granulated sugar, a pinch of salt, and semi-skimmed milk to make a soft batter.

Soak dried mixed fruit and currants in a little hot water beforehand to help them plump up.

Grease a traditional pudding basin, pack the spotted pudding mixture inside, and cover with buttered greaseproof paper and foil tied securely with string.

Place the basin in a large pan of boiling water over a layer of newspaper to prevent the base from burning, then steam on a gentle simmer for one and a half to two hours.

Unwrap the cooked spotted dick carefully, invert onto a serving dish, and serve piping hot with plenty of traditional custard.

Make Pudding Batter
In a large bowl, rub self-raising flour with grated suet and butter until it resembles breadcrumbs, then stir in granulated sugar, salt, semi-skimmed milk, and plumped dried fruit to form a soft batter.

Basin Preparation
Grease a traditional pudding basin with butter, spoon the pudding mixture inside, cover with buttered greaseproof paper and foil, and tie tightly with butcher's string.

Steam Pudding
Place the covered basin into a large pan of gently simmering water, cover with a lid or foil, and steam for 1 hour and 30 minutes.

Unmould and Serve
Remove the pudding from the steamer, unwrap the paper and foil carefully, invert onto a warm serving plate, and serve hot with custard.