Classic British Spotted Dick With Custard Recipe
Ready to eat: 1 hour 10 min
Nia Bennett | Oct, 13 2018
If you had to eat a quintessential English dessert pudding, that would have to be a traditional suet pudding also famously known as ‘spotted dick’.
Over a century ago, pudding was referred to as ‘pudick’ which shortened for ‘dick’ and the raisins or sultanas added to this mixture gives it the spots and that fruity freshness. Don’t be offended by this name because once you make it at home, you will never go back. Although traditionally this was made using suet, you can also replace suet with butter or vegetable oil.
Unlike cake batter which is smooth, the pudding batter for this is thick but that is perfectly okay. Watch our video for step by steps instructions on film.
Suet pudding is best served with custard. Once you try this famous British raising pudding, you will keep coming back for seconds.
- 300g plain flour
- 2 tsp baking powder
- 150g shredded suet
- 110g sultanas
- 75g caster sugar
- 200ml whole milk
- Butter for greasing
Prep: 10 min > Cook: 60 min > Ready to eat: 1 hour 10 min
- Add flour, baking powder, shredded suet, caster sugar, sultanas into a bowl and mix to combine.
- Pour whole milk and stir to make a soft dough. We prefer whole milk, but you can use semi skimmed.
- Grease the pudding bowl with butter and lay the mixture into it. Cover with a piece of folded parchment paper.
- Place the pudding bowl with the mixture into a large saucepan and fill the pan two-thirds of the way up with hot water.
- Every 20 minutes, check if the saucepan has enough water, if not add to keep the cooking consistent.
- Cover with the lid, bring to a boil and simmer for one hour, after which it is ready to be served with custard.