Spotted Dick Recipe
This dessert dates back to the 19th century when suet puddings were a popular way to create filling and affordable meals for working-class families. Its unique name reflects the playful and sometimes quirky nature of historical English culinary terms.
Equipment
- Large mixing bowl
- Wooden spoon
- Clean tea towel or pudding cloth
- String
- Steaming basin or heatproof pudding bowl
- Large pot with a lid for steaming
Ingredients
- For the pastry: 225g (1¾ cups) flour plus extra for dusting
- 170g (1 ⅓ cups) suet
- 170g (1 cup) currants
- 3 tbsp sugar
- Pinch of ground cinnamon
- 1 egg
- 225ml (1 cup) milk
- Butter for the mould
- Salt
- Custard to serve
Instructions
- Mix the dry ingredients together and add a pinch of salt.
- Whisk an egg with half of the milk and pour this into the dry mix.
- Add enough milk to then make a soft dough.
- Turn the dough onto a floured surface and knead briefly.
- Shape the dough into a sausage and wrap in baking parchment and then foil. Or use a wetted pudding cloth.
- Boil or steam for two hours. Carefully remove the cloth and serve with custard.