Spotted Dick Recipe: A Classic British Steamed Pudding

A proper spotted dick recipe is the sort of pudding that belongs on a cold afternoon: a soft, light steamed suet sponge studded with plump currants, fragrant with lemon and served with a generous pour of hot custard. It is nostalgic, comforting and surprisingly simple.

This spotted dick recipe uses only a handful of ingredients and a little patience at the steamer. It makes six generous portions and is lovely on its own or alongside other British classics, such as our bread and butter pudding recipe.

What is spotted dick?

Spotted dick is a traditional British steamed pudding made from suet pastry with dried fruit, usually currants. The spots come from the fruit, and the dish is typically served in slices with custard. It has been a school dinner and Sunday lunch favourite for generations.

The origins of the name are debated, but it is generally agreed that the pudding has been known in Britain since the nineteenth century. There is a short article on Wikipedia if you would like to read more about its history.

Ingredients and method for a spotted dick recipe

This makes a pudding that serves six. You will need baking parchment, foil, kitchen string and a large pan or steamer with a tight-fitting lid.

Handle the dough lightly. Overworking it develops the gluten and makes the pudding heavy instead of light and fluffy.

Suet, fruit and flavour

The charm of a spotted dick recipe is its simplicity, so it pays to choose each ingredient with care.

• Suet: beef suet gives the traditional flavour and a very light texture. Vegetable suet is a good alternative and is suitable for vegetarians.
• Currants: the classic choice. Raisins or sultanas work if you prefer a juicier result.
• Lemon zest: brightens the pudding and balances the sweetness.
• Self-raising flour: gives a light, tender crumb. Sift it for the best rise.

For a plumper, more flavourful pudding, soak the currants in warm water or a splash of tea for 10 minutes and drain them well before mixing.

How to steam a spotted dick

Steaming is what makes this spotted dick recipe so soft and moist, and it is much easier than it sounds. You will need to wrap the pudding loosely, because it expands as it cooks.

1. Mix the dry ingredients, suet, sugar, fruit and zest, then stir in enough milk to make a soft, scone-like dough.
2. Shape the dough into a roll about 15cm long on a floured surface.
3. Wrap in a sheet of baking parchment with a pleat in the middle, then wrap in foil and twist the ends.
4. Put the parcel on a steamer or an upturned saucer in a large pan with a lid.
5. Steam over simmering water for 1 hour 30 minutes, topping up with boiling water as needed.

Can you make spotted dick without a steamer?

Yes. Place an upturned saucer in the bottom of a large, lidded pan and pour in enough boiling water to come halfway up the parcel. Sit the pudding on the saucer, cover tightly and keep the water at a gentle simmer. Check every 30 minutes and top up with boiling water so the pan never boils dry.

This method works just as well as a traditional steamer, and gives you the same soft, even texture.

Custard and other ways to serve spotted dick

Hot custard is the classic partner for any spotted dick recipe, and a jug of it is essential. If you prefer a change, try one of these.

• Vanilla custard: homemade or from a carton, poured generously over each slice.
• Golden syrup: drizzled over a warm slice for extra sweetness.
• Double cream: cold and lightly whipped against the hot pudding.
• Butter and sugar: a simple slice of butter that melts into the sponge.

Common spotted dick recipe mistakes

Most problems with steamed puddings come from the same few issues.

• A heavy pudding: usually caused by overmixing or too little steaming time.
• A soggy pudding: make sure the wrapping is watertight and the lid on the pan is tight.
• A pan that boils dry: check the water level regularly.
• A dry pudding: too much flour or not enough milk. The dough should be soft and just hold together.

Spotted dick variations

The basic spotted dick recipe is a good canvas for other flavours, and the same steaming method applies to each of these.

• Orange and cinnamon: replace the lemon zest with orange and add half a teaspoon of cinnamon.
• Apple: fold in a grated eating apple for a moist, fruity pudding.
• Mixed fruit: use a blend of currants, sultanas and chopped dates.
• Chocolate chip: a modern twist that is popular with children.

Storing and reheating

Leftover pudding from this spotted dick recipe keeps in the fridge for up to three days, wrapped in foil. Reheat individual slices in the microwave for 30 to 60 seconds, or steam them for 10 minutes. You can also freeze slices for up to three months and reheat from frozen in the microwave.

Spotted dick recipe FAQs

Why is it called spotted dick?

The spots come from the dried fruit. The origin of the word dick is uncertain and may be a dialect word for pudding.

Can I make spotted dick without suet?

Yes. Cold, grated butter can replace suet, though the texture will be slightly less light. Use the same weight and keep it cold until mixed.

Can I bake spotted dick in the oven?

It is traditionally steamed, but you can bake it in a lidded tin sitting in a roasting tray of hot water. The result is similar but a little drier.

How do I know when it is cooked?

The pudding should feel firm and spring back when pressed gently. A skewer inserted into the centre should come out clean.

Can I make it ahead?

Yes. Steam it a day ahead, then reheat slices in the microwave or by steaming for 10 minutes.

This spotted dick recipe is simple, old-fashioned and deeply comforting. Serve it hot with plenty of custard and it will bring back every school-dinner memory.