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Old-school Spotted Dick stands out as a beloved British sweet treat, famous for its soft, bouncy feel and cozy flavors. This steam-cooked pudding mixes beef fat, tiny dried fruits, and fresh lemon hints, making it ideal for chilly days. When topped with thick, creamy custard, it turns into a soul-warming delight that folks all over Britain can't get enough of.
What You'll Need
- Regular Flour: Makes up the main part of the pudding, giving it the right body and fluffiness.
- Rising Agent: Lets the pudding puff up nicely for that airy, cloud-like bite.
- Salt: Kicks up all the tastes and stops the pudding from being too sweet.
- Suet (or Cold Butter Chunks): Brings a deep flavor and leaves tiny gaps in the pudding for that feather-light feel. Suet is the real-deal choice for true British taste.
- Fine Sugar: Adds just enough sweetness to make the pudding taste great without going overboard.
- Dried Black Currants: Gives that bit of tang and chewiness, plus creates those famous little dark spots.
You'll Also Need
- Milk: Keeps everything moist so your pudding turns out soft and tender.
- Vanilla: Drops in a hint of sweet, familiar flavor that works with everything else.
- Lemon Peel: Adds a pop of freshness that lifts the whole pudding.
- Custard Pour-Over: The classic British way to serve it, adding creaminess and extra yumminess.
How To Make It
- Step 1: Get Your Steamer Ready
- Put some metal rings, a folded dish towel, or scrunched aluminum foil at the bottom of a big pot. This keeps your pudding from touching the hot pot bottom so it cooks evenly. Fill with water and get it bubbling. Don't forget to butter your 1.6-liter pudding container really well.
- Step 2: Combine Your Dry Stuff
- Throw the flour, sugar, rising agent, salt, and suet (or butter bits) into a food processor. Give it a few quick zaps until it looks like wet sand. Dump it all into a big mixing bowl.
- Step 3: Mix In Wet Items and Fruit
- Pour in the milk, grated lemon skin, vanilla, and the currants. Stir everything up until you've got a thick, smooth mix with no dry patches.
- Step 4: Get It in the Mold
- Spoon your mixture into the greased container and flatten the top a bit. Make sure the lid is on super tight so no water sneaks in while it's cooking.
- Step 5: Steam It Up
- Carefully put your filled container into the boiling water, making sure the water comes halfway up the sides. Turn the heat down so it just simmers. With real suet, you'll need to let it cook for 3-4 hours so the fat melts slowly and works its magic. If you went with butter, about 90 minutes will do the trick. You might need to put something heavy on top to keep it from wobbling. Keep an eye on the water and add more hot water if it gets too low.
- Step 6: Let It Settle
- Take the container out of the pot and let it sit for about 15 minutes. Then flip it carefully onto a plate and wiggle it until the pudding drops out.
- Step 7: Dig In
- Cut the pudding into wedges and eat it while it's warm with plenty of creamy custard poured over top. The soft pudding and smooth custard go together perfectly.
How To Serve & Store
- Enjoy your Spotted Dick nice and warm with lots of creamy custard. The custard really makes the flavors pop and adds that extra touch of comfort food goodness.
- Got leftovers? Pop them in a sealed container in the fridge for up to 3 days. Just warm them up in a steamer or microwave before eating again.
- Want to make it ahead? You can steam the pudding, keep it in the fridge, and then warm it up in its mold over simmering water just before it's time to eat.
Good To Know
- Real suet gives this pudding its classic British taste and that special light texture. But butter works pretty well too if that's all you've got.
- Keep watching the water level while it's cooking. Top it up with more boiling water when needed to keep the steaming steady.
- Can't find currants? No problem. Swap in raisins or golden sultanas instead.
Pro Chef Advice
- Jamie Oliver says to grab the best suet or butter you can afford for truly fantastic flavor and texture in your pudding.
- Mary Berry warns not to grate too much of the white lemon pith or you'll get a bitter taste - just go for the colorful outer skin.
- Nigella Lawson thinks nothing beats serving Spotted Dick with warm, homemade custard for the ultimate comfort food moment.
What Makes This So Good
- This old-fashioned British treat has an amazing spongy feel and tastes just right - not too sweet, with lovely hints of lemon and vanilla throughout.
- The silky custard sauce makes every mouthful extra delicious, adding that smooth, creamy element that works so well.
- The unique steaming method creates a texture you just can't get any other way, making this a standout dessert that shows off true British cooking.
Different Ways To Make It
- Try adding a dash of cinnamon or nutmeg to the mix for a warm, spicy background note.
- Swap the plain currants for a mix of different dried fruits to make the flavors more interesting.
- Toss in some chopped walnuts or pecans if you want a bit of crunch mixed in with the soft pudding.