Prep 5 mins
Cook 1 hr 30 mins
I am finally posting my recipe for Spotted Dick! This delicious steamed sponge pudding with currants is a British schoolboy favourite from the days when school dinners were not only tasty and nourishing, but may have been the only hot meal of the day for some children. Originally, Spotted Dick would have been made with beef suet and breadcrumbs - this recipe has been updated for modern tastes, and uses vegetarian suet or butter with flour. Serve this with English custard for a comforting and nostalgic flavour explosion! Steaming is so easy, and whilst it bubbles and simmers away, you are free to do other things around the kitchen, such as prepare the custard!
- 100 g self raising flour
- 1 pinch salt
- 50 g shredded vegetable suet or 50 g grated frozen butter
- 50 g caster sugar
- 50 g currants
- 50 g mixed citrus peels
- 1 medium egg, beaten
- 4 tablespoons milk
- Grease a 600 ml (1 pint) pudding basin.
- Mix together the dry ingredients.
- Add the egg and sufficient milk to produce a smooth dropping consistency.
- Place the mixture into prepared pudding basin.
- Cover with pleated greaseproof paper and foil and steam for about 1½ hours.
- Turn out and serve hot with custard or syrup.
This may well be a nice steamed pudding but it is nothing like a traditional Spotted Dick.
Agree with Richard H (May 2015), that, although this may very well be a tasty spotted dick, it's not the same spotted dick (aka Currant pud), that Mum used to make. The original spotted dick had the ingredients of suet, flour, currants and whatever else, can't remember Mum using peel, but once the dough had been made and rolled in suet, to about the size of a small loaf . it was then wrapped in muslin, tied at both ends, then placed in a colander, which in turn, was placed in a pot of boiling water, and steamed for 2 hours. The smell was mouthwatering, and I normally asked Mum half a dozen times or so " When is it going to ready Mum". Can't remember ever having custard on it either, just a sprinkling of sugar. I'm trying to find someone who can make one for me, for which I'd certainly pay for. The recipe may be in one of Mum's old cook books, which we have around, but it was probably handed down anyway by my Nan! Alan P
Make sure you soak the currants in hot water until they are soft (approx. 15 mins) it makes for a better pudding. This is comfort food for a cold winters night