Spotted Dick — steamed currant suet pudding
Spotted dick is a British steamed suet pudding studded with currants — the 'spots' that give the dish its name. It is served with hot custard and is one of the canonical British nursery and pub puddings.
i. Origin & history
Spotted dick dates from at least the 19th century. The name is etymologically uncertain; 'dick' may derive from 'dough', or from a dialect word for pudding. Some humourless catering establishments have tried to rename it 'spotted Richard' — they have generally been mocked.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 300 g self-raising flour
- 150 g shredded suet
- 100 g caster sugar
- Pinch salt
- Zest of 1 lemon
- 200 g currants
- 250 ml whole milk
- 60 g unsalted butter for the basin
iii. Method
- Mix flour, suet, sugar, salt, zest and currants. Stir in milk to a soft dropping batter.
- Tip into a buttered pudding basin. Cover with pleated foil; tie with string.
- Steam over simmering water for 2 hours (top up water as needed).
- Turn out; serve hot with custard.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Spotted dog is the same pudding under another name. Modern spotted dick sometimes uses dates or mixed dried fruit. Plain suet pudding is the same without currants.
vi. Common questions
What is spotted dick?
Spotted Dick is steamed currant suet pudding, from british & irish cuisine. It is served with hot custard and is one of the canonical British nursery and pub puddings
Where is spotted dick from?
Spotted Dick is from the british & irish dessert tradition; the recipe and history are detailed above.
How long does spotted dick keep?
See the storage note in the Quick facts panel: 2 days; reheat.