Traditional Spotted Dick Pudding (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
All-purpose flour
02 -
Baking powder
03 -
Salt
04 -
Caster sugar or granulated sugar
→ Richness and Flavor Additions
05 -
Beef suet or chilled butter
06 -
Dried currants
07 -
Lemon zest
→ Wet Ingredients
08 -
Milk
09 -
Vanilla extract
→ Serving Suggestion
10 -
English custard sauce
# Instructions:
01 -
Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stockpot to prevent the pudding mold from touching the base. Fill the pot with water and bring to a boil. Grease a 1.6-liter pudding mold generously.
02 -
In a food processor, combine the flour, sugar, baking powder, salt, and suet or diced butter. Pulse until it resembles coarse sand. Transfer this mixture to a large mixing bowl.
03 -
Mix the milk, lemon zest, vanilla extract, and currants into the dry ingredient mixture. Stir until the batter is thick and even.
04 -
Pour the batter into the greased pudding mold and smooth the top. Seal the mold tightly with its lid to avoid water seeping in during steaming.
05 -
Lower the pudding mold into the boiling water, ensuring the water level reaches halfway up the mold. Reduce the heat to a simmer. Steam for 3-4 hours if using suet, or 90 minutes if using butter. Add boiling water as needed to maintain the water level.
06 -
Remove the pudding mold from the pot and let it sit for 15 minutes. Carefully invert the pudding onto a serving plate to release it from the mold.
07 -
Slice the pudding into wedges and serve warm with English custard sauce for a creamy complement.
# Notes:
01 -
Keep the water level consistent during steaming to ensure even cooking.
02 -
Suet provides the most traditional flavor and texture for British puddings.
03 -
Reheat leftovers in a steamer or microwave to regain their soft texture.