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Traditional British spotted dick steamed pudding with dried currants, sliced and served warm with vanilla custard.
Jane at Brit & Skillet

Traditional British Spotted Dick

A classic British steamed pudding made with suet and dried fruit, gently flavored with lemon and served warm with plenty of custard. This traditional version uses clear US-friendly measurements and straightforward instructions for an American kitchen.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Resting Time 5 minutes
Total Time 2 hours 10 minutes
Servings: 6
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour 180g
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ½ cup granulated sugar 100g
  • ½ cup dried currants 75g
  • ½ cup shredded beef suet or vegetable suet 75g
  • Finely grated zest of 1 lemon
  • ⅔ cup whole milk, approximately 160ml
  • Softened butter for greasing the basin
  • Warm pouring custard for serving

Equipment

  • 1-liter/1-quart pudding basin
  • Large saucepan with a well-fitting lid
  • Small heatproof trivet, steaming rack, or upturned heatproof saucer
  • Large mixing bowl
  • Whisk
  • Wooden spoon or sturdy spatula
  • Measuring cups and spoons or digital kitchen scale
  • Fine grater or zester
  • Parchment paper
  • Aluminum foil
  • Kitchen string
  • Skewer or cake tester
  • Thin knife
  • Serving plate

Method
 

Prepare the Pudding Basin
  1. Generously butter a 1-liter/1-quart pudding basin. Prepare a sheet of parchment paper and foil large enough to cover the top of the basin.
Make the Pudding Mixture
  1. Whisk together the flour, baking powder, salt and sugar. Stir in the currants, suet and lemon zest until evenly distributed. Gradually add the milk, mixing just until you have a soft, thick dough. Add a small splash more milk only if the mixture seems too dry.
Fill the Basin
  1. Spoon the mixture into the prepared basin and gently level the surface without packing it down. Leave some room at the top for the pudding to expand.
Cover the Basin
  1. Place parchment beneath a sheet of aluminum foil and make a pleat through the center. Cover the basin, parchment-side down, and secure it firmly around the rim with kitchen string.
Prepare for Steaming
  1. Place a heatproof trivet, steaming rack or upturned heatproof saucer in a large saucepan. Set the covered basin on top and carefully pour in boiling water until it reaches about halfway up the side of the basin. Cover the saucepan.
Steam the Pudding
  1. Keep the water at a gentle simmer and steam for about 1 hour 45 minutes. Check the water periodically and top up with boiling water as needed. The pudding is ready when a skewer inserted into the center comes out without wet mixture attached. If necessary, steam for another 10–15 minutes.
Turn Out and Serve
  1. Let the pudding stand for 5 minutes. Remove the covering and run a thin knife around the edge. Place a serving plate over the basin, carefully invert it and lift away the basin. Cut into thick slices and serve warm with pouring custard.

Notes

Brit & Skillet Tip: Don't pack the pudding mixture tightly into the basin. Spoon it in gently and level the surface without pressing it down. Leave a little room at the top so the pudding has space to expand as it steams. This helps give you a lighter finished texture.
Currants: Traditional dried currants give spotted dick its characteristic little “spots.” Raisins can be substituted if currants are difficult to find.
Suet: Shredded beef suet gives the most traditional result. Prepared vegetable suet can also be used.
Pudding basin: A similar-sized deep heatproof bowl can be used if you don't own a traditional pudding basin.
Steaming water: Check the saucepan periodically during cooking. If the water level drops, top it up with boiling water rather than cold water so you don't interrupt the steaming process.
High altitude: Water boils at a lower temperature at higher elevations, so the pudding may require additional steaming time. Use the skewer test rather than relying solely on the clock.
Storage: Cover and refrigerate leftover spotted dick for about 3–4 days. Reheat thoroughly before serving.
Freezing: Cool completely, wrap well and freeze for up to about 3 months. Thaw overnight in the refrigerator before reheating.