Classic Spotted Dick Recipe Easy Homemade with Creamy Custard
A traditional British steamed suet pudding dotted with raisins, served warm with a silky homemade custard. This comforting classic is quick to prepare and perfect for cozy evenings.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: British
Ingredients
- 225g (1 3/4 cups) self-raising flour
- 100g (1/2 cup) shredded suet (beef or vegetable suet)
- 75g (1/3 cup) caster sugar
- 150g (1 cup) raisins or currants
- 150ml (2/3 cup) whole milk
- 1 large egg, beaten
- 1 tsp baking powder
- 1 tsp vanilla extract (optional)
- Pinch of salt
- 500ml (2 cups) whole milk (for custard)
- 4 large egg yolks
- 50g (1/4 cup) caster sugar (for custard)
- 1 tbsp cornflour (cornstarch)
- 1 tsp vanilla extract or 1 vanilla pod, split and seeds scraped
Instructions
- In a large mixing bowl, sift together the self-raising flour, baking powder, and salt. Add shredded suet and caster sugar, then gently stir in the raisins to distribute evenly without compacting.
- In a separate bowl, whisk the beaten egg, milk, and vanilla extract. Pour into the dry ingredients and fold gently with a wooden spoon until the batter is soft but holds shape. Add a splash more milk if too dry.
- Lightly grease a 1.5-liter pudding basin with butter or oil. Spoon the mixture into the basin, pressing lightly but not compacting. Cover with parchment paper and a clean kitchen towel, securing tightly.
- Place the basin in a large pot with a trivet or rack. Pour boiling water halfway up the basin sides. Cover with a tight lid and steam gently on low heat for about 1.5 hours, topping up water every 30 minutes. Check doneness with a skewer.
- While pudding steams, make custard: heat milk with vanilla until just simmering. Whisk egg yolks, sugar, and cornflour until pale. Slowly whisk hot milk into egg mixture to temper. Return to saucepan and cook gently on low, stirring until thick enough to coat a spoon. Do not boil.
- Remove pudding from basin carefully. Slice and serve immediately with warm custard poured over.
Notes
Do not overmix the batter; fold gently to keep it light. Keep water topped up during steaming to avoid drying out. Custard should be stirred constantly and not boiled to prevent curdling. Pudding can be steamed a day ahead and reheated by steaming or microwaving gently. For gluten-free, use gluten-free self-raising flour and check suet source. Vegan options include vegetable shortening, plant-based milk, and egg substitutes like applesauce or flax egg.
Nutrition
- Serving Size: Approximately 150g p
- Calories: 375
- Sugar: 25
- Sodium: 150
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 55
- Fiber: 2
- Protein: 7
Keywords: spotted dick, steamed pudding, British dessert, suet pudding, creamy custard, traditional dessert, easy pudding recipe