Traditional Spotted Dick Pudding Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 40 minutes
Servings:
6 servings
Ingredients
  • 1 tablespoon butter for greasing (salted or unsalted is fine)
  • 1 ¾ cup all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ cup + 2 tablespoons vegetable shortening (or suet)
  • 3 tablespoons brown sugar, lightly packed
  • 1 cup currants or raisins
  • zest of 1 lemon
  • 2/3 cup whole milk
Directions
  1. Prepare a large pot by placing a steam basket or other separator at the bottom. Add a few inches of water to the bottom of the pot.
  2. Choose a bowl or pudding mold (something heat-safe) that can fit nicely into a pot. Be sure that the water is not touching it at all. Grease the inside of a pudding mold or bowl and set aside.
  3. In a large bowl, add the flour, baking powder, and shortening. Using your fingers, rub the shortening into the flour until the mixture resembles small to medium crumbles.
  4. Next, stir in the brown sugar, fruit, and lemon zest.
  5. Pour in the milk and stir gently until just incorporated. Do not overmix. The batter will be thick and lumpy.
  6. Dump the batter into the greased bowl. Seal off with a piece of parchment paper, then aluminum foil, ensuring to tuck the foil around the brim of the bowl or mold tightly. It should be very well sealed so no water can get inside.
  7. Fold another piece of parchment lengthwise to form a long strip of paper. Place the strip of paper under the bowl and using the ends of the parchment, lift the bowl and lower the bowl into the pot. This will help ensure you can easily remove the bowl safely once the pudding is finished cooking, as the pot will be very hot.
  8. Cover the pot and turn the stove to medium heat to simmer the water. Once simmered, lower if needed to maintain a simmer. Cook for about 1 hour & 40 minutes.
  9. When ready, using the parchment ends, lift the bowl out of the pot. Carefully unwrap the foil and parchment top and check that the pudding is done baking by using a toothpick or knife inserted into the center. If it comes out clean, it is done.
  10. Allow to cool for 15 minutes, then invert onto a large plate. Serve warm.
  11. For optional custard sauce, place the egg yolks, sugar and salt in a large bowl and whisk lightly. Set aside. Heat the cream in a small pot on medium heat, stirring occasionally until fully hot (not boiling). While whisking, slowly drizzle the hot cream into the bowl with the eggs. Continue until all the cream is added. Pour the mixture back into the pot and cook on medium heat until thickened, whisking constantly. Strain the mixture to capture any small clumps that may have formed. Drizzle custard over the pudding. For thicker custard, allow to cool.