Traditional Spotted Dick Pudding (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
Zest from one lemon
02 -
1 teaspoon of vanilla
03 -
200ml whole milk
→ Pudding Base
04 -
3/4 cup of dried currants
05 -
3/4 cup granulated sugar or caster sugar
06 -
125g cold butter cubes or beef suet
07 -
A small pinch of salt
08 -
2 teaspoons of baking powder
09 -
300 grams of plain flour
→ Serving Suggestions
10 -
Warm English custard
# Instructions:
01 -
Carefully place the pudding mold in the boiling water, making sure the water only comes halfway up the sides. Lower the heat to a gentle simmer and steam for 3 to 4 hours with suet or 90 minutes with butter. Keep an eye on the water and top it off if it gets low.
02 -
Pour the milk, grated lemon zest, and vanilla into the bowl with the dry mixture. Toss in the currants and stir everything gently until it turns into a dense batter.
03 -
Use some crumpled foil, a rolled-up towel, or metal biscuit cutters to make a base inside a large pot. Add water, boil it, and generously grease a 1.6L pudding mold.
04 -
Scoop the batter into the greased pudding mold, smoothing out the top. Snap the lid on tight so water can’t seep inside.
05 -
In a processor, blend the flour, sugar, suet (or butter), a pinch of salt, and baking powder until the texture is sandy. Move this mix to a large bowl.
06 -
Take the mold out of the water, leave it to cool slightly for 15 minutes, then flip it onto a plate and release the pudding.
07 -
Cut the pudding into slices and enjoy while it’s warm. Don’t forget to add plenty of custard on the side.
# Notes:
01 -
Suet adds a traditional texture, but chilled butter works nicely if you don’t have suet.
02 -
Keep an eye on the water during steaming to make sure the pudding cooks evenly and doesn’t go dry.