Spotted Pudding Classic (Print Version)
# Ingredients:
01 -
3/4 cup of milk.
02 -
1 cup dried currants.
03 -
2 teaspoons of vanilla essence.
04 -
2 teaspoons baking powder.
05 -
1/4 teaspoon salt.
06 -
A whole lemon, zested.
07 -
2 cups plain flour.
08 -
10 tablespoons diced cold butter or 5 ounces suet.
09 -
2/3 cup white or caster sugar.
10 -
Warm custard for pouring on top.
# Instructions:
01 -
Grab a deep stockpot and line the base with crumpled foil, metal rings, or a small towel so your pudding mold doesn’t hit the bottom. Fill the pot with water, get it boiling, and grease a 1.6-liter mold really well.
02 -
Toss the flour, sugar, baking powder, salt, and butter (or suet) into your food processor. Spin it all up until it feels like grainy sand. Move this mixture into a big bowl.
03 -
Gently stir milk, zest from the lemon, vanilla, and currants into the dry mixture. Spoon this dough into the buttery pudding mold, snapping the lid on securely.
04 -
Pop the mold into the boiling pot. Adjust the water level so it covers halfway up the mold's side. Lower to a gentle simmer and steam for 90 minutes. If using suet, cook up to 3-4 hours for extra fluffiness. Keep an eye on the water level and top it up when needed. Use a plate with weight if the mold floats.
05 -
Lift the mold out and let it cool for about 15 minutes. Flip it upside down onto a plate and cut it into slices. Serve warm with some custard drizzled on top.
# Notes:
01 -
This classic UK dessert, Spotted Dick, is treasured for its airy texture and rich punch of currants, often made the traditional way with suet.
02 -
Pairing it with creamy, warm custard makes the ultimate combo for a cozy, tasty treat.
03 -
Switch things up by using different dried fruits like raisins or golden sultanas if that’s more your thing.