Quick Recipe Version (TL;DR)
Quick Ingredients
- Self-raising flour 225 g
- Shredded beef suet 150 g
- Fine breadcrumbs 60 g
- Caster sugar 100 g
- Currants 90 g; sultanas 60 g
- 1 lemon (zest only); fine salt 1/4 tsp; ground nutmeg 1/4 tsp
- Whole milk 200 ml; vanilla extract 1 tsp; 1 large egg
- For custard: whole milk 500 ml; double cream 125 ml; egg yolks 5; caster sugar 75 g; vanilla (1 tsp paste or 1 pod); pinch salt
- Butter for greasing; extra butter for parchment
Do This
- 1) Grease a 1.2 L pudding basin; line the base with a buttered parchment circle. Prepare a large pot with a trivet and hot water halfway up the basin’s sides.
- 2) Mix flour, suet, breadcrumbs, sugar, salt, nutmeg, currants, sultanas, and lemon zest.
- 3) Whisk milk, egg, and vanilla; stir into dry mix to a soft, spoonable dough. Spoon into basin; level.
- 4) Cover with pleated parchment and foil; tie with string. Steam at a gentle simmer (90–95°C) for 1 hour 45 minutes; top up water as needed.
- 5) Near the end, make custard: heat milk, cream, and vanilla; whisk yolks, sugar, and salt; temper and cook to 78–82°C. Strain; keep warm.
- 6) Rest pudding 5 minutes, unmold, slice thick, and serve drenched in hot vanilla custard.
Why You’ll Love This Recipe
- Classic British comfort: rich suet pudding speckled with currants and sultanas.
- Steamed for a moist, tender crumb that slices beautifully.
- Real vanilla custard poured hot over thick slices for a luxurious finish.
- Make-ahead friendly and freezer-friendly for easy entertaining.
Grocery List
- Produce: 1 lemon
- Dairy: Whole milk (700 ml total), double cream (125 ml), 1 large egg, 5 egg yolks, butter (for greasing)
- Pantry: Self-raising flour, shredded beef suet, fine breadcrumbs, caster sugar, currants, sultanas, vanilla extract/paste or a vanilla pod, fine salt, ground nutmeg, kitchen string, foil, baking parchment
Full Ingredients
For the Spotted Dick (1.2 L pudding basin; serves 8)
- Self-raising flour: 225 g
- Shredded beef suet: 150 g
- Fine dry breadcrumbs: 60 g
- Caster sugar: 100 g
- Currants: 90 g
- Sultanas (golden raisins): 60 g
- Fine sea salt: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Finely grated lemon zest: from 1 medium lemon
- Whole milk: 200 ml
- Vanilla extract: 1 tsp
- Large egg: 1
For Lining and Steaming
- Softened butter (for greasing)
- Baking parchment and foil (to cover; both cut with a central pleat)
- Kitchen string (to tie)
- Large deep pot with lid and a trivet or inverted saucer
- Boiling water (to come halfway up the basin)
For the Hot Vanilla Custard (Crème Anglaise)
- Whole milk: 500 ml
- Double cream: 125 ml
- Egg yolks: 5 large
- Caster sugar: 75 g
- Vanilla: 1 tsp paste or 1 vanilla pod (split and scraped)
- Fine sea salt: tiny pinch
Step-by-Step Instructions
Step 1: Prepare the basin and steamer
Grease a 1.2 L pudding basin thoroughly with softened butter. Press in a round of buttered baking parchment on the base. Set a trivet (or an inverted heatproof saucer) in the bottom of a large lidded pot and pour in hot water to a depth that will come halfway up the sides of the basin once it’s inside. Bring the water to a gentle simmer while you make the batter.
Step 2: Mix the dry ingredients and fruit
In a large bowl, whisk together the self-raising flour, shredded suet, fine breadcrumbs, caster sugar, salt, and nutmeg. Toss in the currants, sultanas, and lemon zest until the fruit is evenly distributed and coated with flour—this helps prevent sinking.
Step 3: Add liquids and make a soft dough
In a jug, whisk the milk, egg, and vanilla extract. Pour into the dry mixture and stir with a wooden spoon just until a soft, thick, spoonable dough forms. It should drop slowly from the spoon; add a splash more milk only if very stiff. Spoon into the prepared basin and level the top.
Step 4: Cover and steam gently
Cut a round of baking parchment and a round of foil, each large enough to overhang the basin by 3–4 cm, and fold a 2 cm pleat through the center of both (to allow for expansion). Place parchment, then foil over the basin, pleats aligned, and tie firmly with kitchen string. Make a string handle if you like for easy lifting.
Lower the basin onto the trivet. The water should come halfway up the sides; add more hot water if needed. Cover the pot and steam at a gentle simmer (water 90–95°C; barely bubbling) for 1 hour 45 minutes, topping up with more hot water to maintain the level. Avoid a hard boil, which can toughen the pudding.
Step 5: Make the hot vanilla custard
About 15 minutes before the pudding is done, heat the milk, cream, and vanilla in a saucepan over medium heat until steaming and just starting to tremble, 80–85°C; do not boil. In a bowl, whisk yolks, sugar, and a pinch of salt until slightly paler. Slowly whisk the hot dairy into the yolks to temper, then return to the saucepan. Cook over low heat, stirring constantly with a heatproof spatula, until the custard thickens to nappe stage and reaches 78–82°C. Immediately strain into a warm jug. Keep warm; do not boil.
Step 6: Unmold and slice
Lift the basin out and rest 5 minutes. Remove foil and parchment. Loosen the edges with a thin knife and invert onto a warm serving plate. The pudding should release cleanly. Slice thickly with a sharp knife.
Step 7: Serve with plenty of custard
Serve slices immediately, generously ladled with hot vanilla custard. Garnish with a few extra currants or a whisper of lemon zest if you like.
Pro Tips
- Weigh ingredients for accuracy; suet puddings love precision.
- Pleat both parchment and foil lids so the pudding can rise without tearing the cover.
- Keep the water at a gentle simmer, not a rolling boil, to maintain a tender crumb.
- No suet? Grate 150 g very cold unsalted butter on the large holes and use immediately; texture will be slightly different but delicious.
- For perfect custard, use a thermometer and pull at 78–82°C; over 85°C risks curdling.
Variations
- Citrus-Spiced: Add orange zest (in place of or alongside lemon) and 1/2 tsp mixed spice or cinnamon to the dry ingredients.
- Treacle Glaze: Spoon 2 tbsp golden syrup or treacle into the bottom of the greased basin before adding the batter for a glossy, caramelly top.
- Mixed Peel: Swap 30 g of the sultanas for chopped candied peel for a traditional touch.
Storage & Make-Ahead
Cool leftover pudding completely, wrap tightly, and refrigerate up to 3 days or freeze up to 2 months. Reheat slices by re-steaming (wrapped) for 10–12 minutes or microwave in short bursts with a spoonful of water to keep moist. Custard is best fresh but can be chilled up to 2 days; rewarm gently over low heat, stirring, or in short microwave bursts, stopping at 60–65°C. Press cling film directly on the surface of chilled custard to prevent a skin.
Nutrition (per serving)
Approximate values: 590 kcal; 30 g fat; 69 g carbohydrates; 9 g protein; 2 g fiber; 37 g sugars; 0.5 g salt. Values will vary based on exact ingredients and portion size.
