Classic Spotted Dick Recipe Easy Homemade with Creamy Custard

“You won’t believe where I first tasted spotted dick,” my neighbor chuckled as she handed me a slice on a damp Thursday evening. It was during a neighborhood gathering—nothing fancy, just a few folks sharing food and stories. Honestly, I expected something plain, maybe even a bit dull. But the moment I bit into that warm, spongy pudding dotted with plump dried fruits, I was hooked. The creamy custard poured over it like a golden river, adding this silky richness that made every bite melt in my mouth.

That night stuck with me—not just the flavor but the comfort it wrapped around me like a cozy blanket. It reminded me of those quiet moments when simple food feels like a hug from an old friend. Maybe you’ve had a similar experience, where a dish surprises you with warmth and nostalgia all in one go. I had to recreate that magic, and after a few messy attempts (let’s just say my first batch was a bit too dense), this classic comforting spotted dick with creamy custard became a staple in my kitchen.

It’s funny how this old-school British dessert, often whispered about with a grin because of its cheeky name, can deliver such genuine comfort. The charm isn’t just in its name but in the perfect balance of textures and flavors—the soft suet pudding dotted with raisins (the ‘spots’), gently steamed to tender perfection, and that luscious custard that’s so easy to make from scratch. This recipe has stayed with me because it’s honest food, the kind that brings people together without fuss. So, if you’re up for a little kitchen adventure that ends with a warm, satisfying treat, let’s get into it!

Why You’ll Love This Recipe

After many tries and tweaks, this spotted dick recipe has become my go-to for a reason. It’s not just another steamed pudding; it’s a comforting classic that’s:

• Quick & Easy: Comes together in about 10 minutes and steams while you relax or prep other parts of your meal.
• Simple Ingredients: No need to hunt down obscure items—most are pantry staples you probably already have.
• Perfect for Cozy Evenings: Ideal for chilly nights when you want something warm and satisfying without the fuss.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone tends to ask for seconds (or thirds!).
• Unbelievably Delicious: The combination of soft pudding with juicy raisins and silky custard is honestly next-level comfort food.

What makes this recipe stand out? It’s the way the suet pudding remains light and tender rather than heavy, thanks to a little trick I picked up—folding the batter gently and not overmixing. Plus, making the custard from scratch with just a few ingredients gives it a fresh, creamy texture that store-bought versions just can’t match. Honestly, this isn’t just spotted dick; it’s the best spotted dick you’ll make at home, with that perfect balance of sweet and rich that keeps you coming back.

Plus, it’s a recipe that fits into everyday life. Whether you’re a busy parent, a newbie cook, or just someone who loves a classic dessert, this spotted dick with creamy custard is straightforward enough to make without stress but special enough to feel like an occasion. Give it a try—I have a feeling it’ll become your comfort food staple too!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a traditional spotted dick with a tender texture and that classic sweet raisin ‘spotting.’ The ingredients are pantry basics, making it super accessible. Here’s everything you need:

• For the spotted dick pudding:
• 225g (1 3/4 cups) self-raising flour (I prefer McDougalls for consistent rising)
• 100g (1/2 cup) shredded suet (beef or vegetable suet works; I recommend Biona Vegetable Suet for a vegetarian option)
• 75g (1/3 cup) caster sugar (superfine sugar, helps keep the texture light)
• 150g (1 cup) raisins or currants (plump and juicy ones make the best ‘spots’)
• 150ml (2/3 cup) whole milk (use full-fat for richness, but semi-skimmed is fine too)
• 1 large egg, beaten (room temperature for best mixing)
• 1 tsp baking powder (to give that extra lift)
• 1 tsp vanilla extract (optional but adds warmth)
• Pinch of salt (balances sweetness)
• For the creamy custard:
• 500ml (2 cups) whole milk
• 4 large egg yolks
• 50g (1/4 cup) caster sugar
• 1 tbsp cornflour (cornstarch, helps thicken the custard)
• 1 tsp vanilla extract or 1 vanilla pod, split and seeds scraped

Substitution tips: If you’re gluten-free, try a gluten-free self-raising flour blend. For dairy-free, swap milk with almond or oat milk and use a suitable suet substitute like vegetable shortening. I’ve made this with coconut milk once—it’s surprisingly good but changes the custard flavor a bit.

Equipment Needed

• Large mixing bowl – I like glass or ceramic for even mixing.
• Wooden spoon or spatula – for gentle folding to keep the batter light.
• Steaming basin or pudding basin (about 1.5 liters capacity) – traditional and perfect for steaming spotted dick.
• Large pot or steamer – deep enough to hold the basin with some water around it.
• Kitchen towel or parchment paper – to cover the basin during steaming.
• Whisk – essential for making smooth custard.
• Small saucepan – for cooking the custard gently.

If you don’t have a pudding basin, a clean heatproof bowl with a lid or tightly covered with foil works well. For steaming, I’ve sometimes used a large deep pan with a trivet or a metal rack at the bottom to keep the basin off the direct heat. Makeshift setups can work fine as long as steam can circulate and the water doesn’t touch the pudding.

For budget-friendly options, a regular mixing bowl and a metal or glass bowl as the pudding basin will do. Just watch water levels carefully during steaming to avoid drying out or flooding the pudding.

Preparation Method

1. Prepare the pudding mixture (10 minutes): In your large mixing bowl, sift together the self-raising flour, baking powder, and salt. Add the shredded suet and caster sugar, then gently stir in the raisins so they’re evenly distributed. Be gentle—you want to keep the mixture light, not compacted.
2. Mix wet ingredients: In a separate small bowl, whisk the beaten egg, milk, and vanilla extract. Pour this into the dry ingredients, folding carefully with a wooden spoon. The batter should be soft but hold shape—a bit like thick cake batter. If it feels too dry, add a splash more milk.
3. Prepare the pudding basin: Lightly grease a 1.5-liter pudding basin with butter or oil to prevent sticking. Spoon the mixture into the basin, pressing down lightly but not compacting. Cover the top with a piece of parchment paper, then a clean kitchen towel, and secure tightly with string or the basin’s lid if it has one.
4. Steam the pudding (approx. 1.5 hours): Place the basin in a large pot with a trivet or rack at the bottom. Pour boiling water into the pot until it reaches halfway up the side of the basin. Cover the pot with a tight-fitting lid and steam gently on low heat. Check water levels every 30 minutes, topping up with boiling water if needed. The pudding is done when a skewer inserted comes out clean.
5. Make the custard (15 minutes): While the pudding steams, start the custard. In a saucepan, heat the milk with vanilla seeds or extract until just simmering. In a bowl, whisk egg yolks, caster sugar, and cornflour until pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return mixture to the saucepan and gently cook over low heat, stirring until it thickens enough to coat the back of a spoon. Don’t let it boil or it will curdle.
6. Serve: When the pudding is ready, carefully remove it from the basin onto a plate. Slice and pour warm custard over each serving. The pudding is best served immediately for that perfect soft texture and creamy contrast.

Tip: If the pudding shrinks a little as it cools, don’t worry—that’s normal. Also, the first time I made this, I forgot to cover the pudding well enough and got condensation dripping inside. Lesson learned: make sure the cover is tight but allows steam to circulate.

Cooking Tips & Techniques

Steaming spotted dick is an art that’s easier than it sounds, but a few things can make a big difference:

• Don’t rush the steaming: Low and slow is the way. High heat can make the pudding tough or cause water to splash inside.
• Keep water topped up: Check the pot regularly and add boiling water to maintain the steam without cooling the cooking environment.
• Folding, not mixing: When combining wet and dry ingredients, fold gently to keep the pudding airy. Overmixing can make it dense.
• Use fresh suet: It might sound old-fashioned, but fresh suet gives the pudding that classic texture and flavor. If you’re vegetarian, vegetable suet works well.
• Custard consistency: Stir custard constantly when heating. If it gets too thick, whisk in a splash of milk to loosen it.
• Make ahead: You can steam the pudding a day in advance and reheat by steaming again for 20 minutes or microwaving slices gently.

One time I tried skipping the steaming and baked the pudding in the oven—it was edible but missed that delicate texture only steaming can give. Also, I learned the hard way not to cover the basin too tightly with cling film as it can trap water and make the pudding soggy.

Variations & Adaptations

This spotted dick recipe is flexible enough to suit different tastes and dietary needs:

• Fruit swap: Try dried cherries, cranberries, or chopped apricots instead of raisins for a twist on the classic spots.
• Gluten-free: Use a gluten-free self-raising flour blend and check your suet source carefully for gluten content.
• Vegan option: Replace suet with vegetable shortening, use plant-based milk (like oat or almond), and swap the egg for 1/4 cup unsweetened applesauce or flax egg.
• Flavor boost: Add a teaspoon of mixed spice or cinnamon to the dry ingredients for a warming aroma.
• Cooking method: Instead of steaming, you can try slow-cooking the pudding in a slow cooker on low for 3-4 hours—results are similar but a bit denser.

Personally, I once added a spoonful of marmalade to the batter for a citrus surprise. It was unexpected but quite delightful! Don’t be afraid to experiment a little—it’s a forgiving recipe.

Serving & Storage Suggestions

Spotted dick is best enjoyed warm, fresh from the steamer, with plenty of creamy custard poured over. It pairs wonderfully with a simple cup of tea or even a glass of dessert wine if you’re feeling fancy.

For presentation, slice the pudding thickly and plate with a generous swirl of custard. A sprinkle of nutmeg or a few fresh berries on the side can add a nice touch.

To store, wrap leftover pudding tightly in cling film and keep refrigerated for up to 3 days. Reheat by steaming again for about 15-20 minutes or gently in the microwave, covered, to keep moisture in.

Custard can be stored separately in the fridge for 2 days. Reheat gently on the stove or microwave until warm but not boiling. The flavors of the pudding deepen over time, so leftovers often taste even better the next day.

Nutritional Information & Benefits

This classic spotted dick offers a comforting treat with some nutritional perks. One serving (about 150g pudding plus custard) roughly contains:

Calories	350-400 kcal
Protein	7g
Carbohydrates	55g (includes sugars from raisins)
Fat	10g (mostly from suet and milk)
Fiber	2g

Key ingredients like raisins provide iron and antioxidants, while suet adds richness and energy. Using whole milk boosts calcium and vitamin D. For those watching carbs, reducing sugar or serving smaller portions helps.

It’s not a health food per se, but a well-balanced dessert that fits nicely into an occasional treat, especially if you pair it with fresh fruit or a light salad for balance.

Conclusion

Classic comforting spotted dick with creamy custard is one of those dishes that feels like a warm welcome every time you make it. It’s straightforward enough for even novice cooks but yields a dessert that tastes like it took hours of love and care. Whether you’re after a nostalgic slice of British tradition or simply want a satisfying pudding to brighten your day, this recipe delivers.

Feel free to tailor it to your taste—swap fruits, go vegan, or add a little spice. It’s your kitchen, after all. I love this recipe because it brings people together, sparks smiles, and fills the house with that inviting steamed pudding aroma.

If you try it, I’d love to hear how it goes! Share your tweaks, your favorite custard toppings, or even your first spotted dick story in the comments. Here’s to cozy kitchens and sweet, simple pleasures!

FAQs

What is spotted dick?

Spotted dick is a traditional British steamed suet pudding dotted with dried fruits (usually raisins or currants), served with creamy custard.

Can I make spotted dick ahead of time?

Yes! You can steam the pudding a day in advance and reheat by steaming again or microwaving gently before serving.

What can I use if I don’t have suet?

Vegetable shortening or grated cold butter can be used as substitutes. For a vegetarian option, vegetable suet is widely available.

How do I know when the pudding is cooked?

Insert a skewer or knife into the center—if it comes out clean without wet batter, the pudding is done.

Can I freeze spotted dick?

Yes, once cooled, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge and reheat by steaming or microwaving.

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