Spotted Dick
Submitted by PAMCAKES
Traditional British steamed pudding studded with sweet sultanas and wrapped in greaseproof paper. This classic Spotted Dick is proper old-school comfort food, best served with hot custard poured over the top.
YIELD
6 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsSpotted Dick is one of Britain’s most beloved steamed puddings, and yes, the name is real. The “spots” are sultanas (golden raisins) dotted throughout a suet-style dough that steams into something dense, warm, and deeply comforting.
The method is old-fashioned in the best way. Rub margarine into self-raising flour, fold in the sugar and sultanas, mix to a soft dough, then roll it up and wrap it in greaseproof paper or foil. Into the steamer it goes for up to two hours.
What comes out is a tender, slightly crumbly roll with pockets of sweet, plump fruit. Drench it in hot custard sauce or dust it with caster sugar. There is no other acceptable way to serve this.
Kitchen Tips
- Wrap the roll loosely to give it room to expand as it steams. Too tight and it won’t rise properly.
- Keep the steamer topped up with boiling water. If it runs dry, the pudding will cook unevenly and the bottom may scorch.
- For a richer version, replace the margarine with proper beef suet, which is the truly traditional fat for this pudding.
- Leftover slices can be gently resteamed or warmed in the microwave with a splash of water to keep them moist.
Ingredients
Directions
Have ready a sheet of foil or a double thickness of grease-proof paper brushed with melted margarine.
Make the pudding crust: Sieve the flour and the salt.
Rub in the margarine. Add the sugar and sultanas.
Mix in the water to make a soft dough.
Turn out onto a floured board and form into a roll.
Wrap loosely but securely in the greaseproof paper or foil.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1. ½ to 2 hours. Serve with hot custard sauce or sprinkle with castor sugar.
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