Effortless Spotted Dick British Pudding (Print Version)
# 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:
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.
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.
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.
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.
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:
01 -
Spotted Dick is a well-loved British steamed dessert that’s airy and loaded with lemon and juicy currants.
02 -
You eat it warm, topped with smooth English custard, which makes it extra yummy.
03 -
Switch out the currants for raisins or sultanas if you want more variety.