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Effortless Spotted Dick British Pudding

Featured in Sweet Creations and Baking Adventures.

A soft and fluffy treat from Britain, this sweet pudding’s packed with juicy currants and a bright hint of lemon. You cook it by steaming the mix gently in a mold, so it turns out tender and light. Slice it up while it’s still toasty and top with rich, poured custard. Swap in any dried fruit you like, and get ready for nostalgic comfort you can eat with a spoon.

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Rana
Updated on Fri, 23 May 2025 17:46:51 GMT
British Desserts Pin it
British Desserts | flavorsenthusiasts.com

This classic British comfort brings a soft, spotty sponge right to your table. Tiny currants and hints of fresh lemon work their magic here. I whip this up when my family wants something cozy, especially for weekend gatherings. Pour some creamy custard on top, and honestly, it disappears in minutes every time.

My first taste came after hearing my grandma talk about her favorite treats from back in the day. Now, it’s a regular weekend thing at my house. The kids always help, and the kitchen smells ridiculously lemony and sweet.

Cozy Ingredients

  • All Purpose Flour: helps create a light sponge. Unbleached flour gives the best result.
  • Baking Powder: gets the sponge to rise. Make sure it’s not expired.
  • Salt: rounds out the flavor. Fine sea salt works perfectly.
  • Chilled Butter or Beef Suet: adds that classic taste and makes the pudding rich. Suet is traditional, but cold butter does the job too.
  • Granulated or Caster Sugar: adds sweetness. Finer sugars blend in easiest.
  • Dried Currants: those little pops of flavor. Go for nice, plump ones if you can.
  • Whole Milk: pulls everything together and boosts moisture.
  • Vanilla Extract: ties the flavors together. Use real vanilla if you have it.
  • Lemon Zest: wakes the whole thing up. Fresh zest from a big lemon works best.
  • Custard Sauce: for pouring over at the end. Warm, creamy custard is the ultimate finish.

Clear Instructions

Get the Pot Ready:
Lay a folded towel, foil, or even metal cutters in your big pot so the pudding won't hit the bottom. Add water that’ll reach halfway up your pudding mold. Grease a 1.6-liter mold really well.
Stir in Wet Stuff and Currants:
Add milk, lemon zest, vanilla, and currants to the dry mix. Don’t overwork it—just mix until it all sticks together. Dump the dough in your prepared mold, smooth the top, and pop the lid on tight.
Blend Dry Base:
Toss together flour, sugar, baking powder, salt, and the suet or butter in your food processor. Pulse until it looks like chunky sand, then put it all in a mixing bowl.
Steam Away:
Drop the filled mold into your simmering water. The water should be halfway up the mold. If it starts to float, put something heavy on top. Steam gently—go 90 minutes for an extra-dense cake, or if you’re using suet and want it fluffier, up to 4 hours. Check water about every 30 minutes.
Let It Cool and Unmold:
Take the mold out and leave it alone for about 15 minutes. This lets everything settle. Run a knife around if needed, then turn your pudding onto a serving plate. Cut it up and dish out while warm.
A platter of British desserts. Pin it
A platter of British desserts. | flavorsenthusiasts.com

Can’t get enough of those juicy little currants—they soak up the lemon and vanilla so well. I always sneak extra into my daughter’s bowl, then we laugh about who got the most.

Leftover Tips

Cover and chill extras for up to 4 days. Warm slices in the microwave or give them a gentle steam to freshen up. Freezing is a no go—it messes with the texture.

Swaps and Tweaks

If you can't find suet, go for cold, grated butter—it still makes it tender. Out of currants? Try sultanas or raisins for a slightly different taste. Sprinkle in nutmeg or mixed spice for a new spin.

Ways to Enjoy

Pour over hot custard for that proper feel. A bit of fresh cream or a scoop of vanilla ice cream is also fab. Pro tip: leftovers are amazing the next morning—trust me!

Simple British desserts. Pin it
Simple British desserts. | flavorsenthusiasts.com

Story Behind It

This sweet treat has been loved in England since the 1800s—think big family meals and celebrations. The “spots” are from currants and “Dick” was just a funny old name for sponge puddings.

Frequently Asked Questions

→ Why does Spotted Dick turn out so fluffy?

When you steam chilled butter or suet with flour, you get a soft, springy texture that tastes great.

→ Can I swap in raisins instead of currants?

Sure thing—use raisins or sultanas if you’re after a fruity twist or new texture.

→ What’s the classic way to serve this pudding?

Serve it hot, slice it up, and pour on plenty of thick English custard.

→ Is it okay to use butter if I don’t have suet?

If you skip suet, just use cold butter. It’ll still be soft and yummy.

→ How do I keep the pudding from sticking?

Just slather the mold with butter or oil so the pudding pops right out.

Effortless Spotted Dick British Pudding

Warm British favorite with suet, lots of currants, and lemon zest. Pour on custard for that smooth, creamy goodness.

Prep Time
25 Minutes
Cook Time
90 Minutes
Total Time
115 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Intermediate

Cuisine: British

Yield: 8 Servings (One giant steamed dessert)

Dietary: ~

Ingredients

→ Pudding Mixture

01 Grated zest from one big lemon
02 2 teaspoons vanilla extract
03 180 milliliters milk
04 150 grams dried currants
05 135 grams granulated or caster sugar
06 140 grams chilled butter cut into cubes or beef suet
07 0.25 teaspoon salt
08 2 teaspoons baking powder
09 250 grams plain flour

→ To Serve

10 Warm English custard to pour on top

Instructions

Step 01

Get oil or butter and smear it all inside a 1.6-liter mold. Set it aside. Next, put some crumpled foil, jar lids, or a tea towel on the bottom of your stockpot so the mold won't touch the bare pot, then fill with water and heat until it's boiling.

Step 02

Toss flour, salt, sugar, baking powder, and your butter or suet into a food processor. Hit pulse a few times until you see chunky crumbs form. Move all that into your biggest bowl.

Step 03

Now dump in the milk, lemon zest, vanilla, and those dried currants. Mix it all gently by hand till you get a good, thick batter. Scoop and press the batter into the greased mold, pop the lid on tight.

Step 04

Lower your closed mold down into the hot water. Make sure water comes halfway up the sides. Bring it down to a simmer and just let it steam, lid on, for an hour and a half (or go 3–4 hours for extra fluffiness if you picked suet). If your mold tries to float, put a plate on top to weigh it down. Keep an eye on that water line and add more hot water when needed.

Step 05

Lift the mold out with care. Wait about 15 minutes so it cools down a bit. Flip it out onto a plate, cut it up, and enjoy it hot with a good drizzle of English custard.

Notes

  1. Spotted Dick is a well-loved British steamed dessert that’s airy and loaded with lemon and juicy currants.
  2. You eat it warm, topped with smooth English custard, which makes it extra yummy.
  3. Switch out the currants for raisins or sultanas if you want more variety.

Tools You'll Need

  • Lidded 1.6-liter mold
  • Big stockpot
  • Mixing bowl
  • Measuring spoons and cups
  • Food processor
  • Lemon zester

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has wheat (gluten) and dairy. Currants can sometimes have nut traces from the factory.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 9 g
  • Total Carbohydrate: 64 g
  • Protein: 7 g