Tom's Recipes
Spotted Dick
A steamed suet pudding studded with currants and citrus zest, served hot with custard.
- Makes
- 1 pudding
- Prep
- 15 minutes
- Cook
- 1½ hours
Ingredients
You Will Need
- A steamer that fits over a large pan
- Baking parchment and string
Method
Tap a time to start a timer.
Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon zest and orange zest.
- 250g self-raising flour
- a pinch of salt
- 125g shredded suet
- 180g currants
- 80g caster sugar
- zest of 1 lemon
- zest of 1 small orange
Pour in the milk and mix to a firm, moist dough, adding the extra milk a tablespoon at a time if it feels dry.
- 150ml whole milk
Shape the dough into a fat roll about 20cm long and lay it on a large sheet of baking parchment. Wrap it loosely so the pudding has room to rise, and tie the ends with string like a cracker.
Set a steamer over a large pan of boiling water, put the pudding in, cover and steam for . Top up the pan with boiling water from time to time.
Lift the pudding out and let it cool for s before unwrapping. Serve in thick slices with the custard.
- custard
About the Pudding
A traditional English steamed pudding. The spots are the currants.
Source: BBC Good Food, by Valerie Barrett