Traditional Spotted Dick Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
300g all-purpose flour
02 -
2 teaspoons baking powder
03 -
Pinch of salt
04 -
125g beef suet or chilled butter, diced
05 -
100g caster sugar or granulated sugar
06 -
100g dried currants
→ Wet Ingredients
07 -
200ml milk
08 -
1 teaspoon vanilla extract
09 -
Zest of 1 lemon
→ Serving Accompaniments
10 -
English custard sauce
# Instructions:
01 -
Place metal cookie cutters, a folded towel, or crumpled tin foil at the bottom of a large stockpot. Fill the pot with water and bring to a boil. Grease a 1.6-liter pudding mold generously.
02 -
In a food processor, combine the flour, sugar, baking powder, salt, and suet (or butter). Pulse until the mixture resembles coarse sand, then transfer to a large mixing bowl.
03 -
Add the milk, lemon zest, vanilla extract, and currants to the dry mixture. Stir until well combined to form a thick batter.
04 -
Scoop the batter into the greased pudding mold and smooth the top. Secure the mold tightly with its lid to prevent water from entering.
05 -
Lower the pudding mold into the boiling water, ensuring the water level reaches halfway up the mold. Reduce heat to a gentle simmer. Steam for 3-4 hours if using suet or 90 minutes for butter. Check water levels periodically and replenish as needed.
06 -
Remove the pudding mold from the pot and let it sit for 15 minutes. Invert onto a serving plate and release the pudding.
07 -
Slice the pudding into wedges and serve warm with English custard sauce.
# Notes:
01 -
Using high-quality suet ensures an authentic texture. Butter can be substituted for similar results if suet is unavailable.
02 -
Monitor the water level during steaming to ensure consistent cooking and avoid drying out the pudding.