Classic British Spotted Dick Steamed Pudding with Warm Vanilla Custard

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A beloved British comfort dessert dating back to the Victorian era, Spotted Dick is a fluffy suet sponge studded with dried currants that get their "spots" from the dried fruit. Steamed gently in a basin until pillowy soft, it is traditionally served with lashings of warm vanilla custard. This humble pudding is the heart of British home baking, filling the kitchen with a rich, buttery aroma.

Prep Time20 mins

Cook Time120 mins

Total Time140 mins

Servings6

Yield1 steamed pudding (6 servings)

Nutrition Facts

Per serving (estimated)

445 kcalCalories
19 gFat
9 gSaturated Fat
58 gCarbs
3 gFiber
29 gSugar
8 gProtein
340 mgSodium
285 mgPotassium
125 mgCalcium
2.5 mgIron
2 mgVitamin C
85 mcgVitamin A

Ingredients

For the pudding

200 g self-raising flour, sifted
100 g shredded beef suet (or vegetarian suet alternative)
100 g fresh white breadcrumbs
150 g dried currants
75 g caster sugar
1 tsp ground mixed spice
Finely grated zest of 1 lemon
1 large egg, lightly beaten
150 ml whole milk
Pinch of fine sea salt

For the basin and steamer

30 g unsalted butter, softened
1 tbsp caster sugar
1 round parchment circle
1 large sheet of foil

For the vanilla custard

500 ml whole milk
4 large egg yolks
50 g caster sugar
1 tsp vanilla bean paste
1 tbsp cornflour

Directions

Generously grease a 1.2 litre pudding basin with the softened butter and coat the inside with caster sugar, tilting to distribute evenly.
In a large mixing bowl, combine the flour, suet, breadcrumbs, currants, sugar, mixed spice, lemon zest, and salt. Stir well so the currants are evenly dispersed.
Make a well in the centre and pour in the beaten egg and milk. Mix quickly with a large spoon to form a thick, dropping batter – do not overmix.
Spoon the batter into the prepared basin, smoothing the top. Place the parchment circle on top, then cover with a pleated sheet of foil, tying securely with string around the rim to create a tight seal.
Place an upturned saucer or small trivet in the base of a large stockpot and half-fill with simmering water. Set the pudding basin on top, cover the pot, and steam gently over medium-low heat for 2 hours, checking the water level every 30 minutes and topping up with boiling water as needed.
While the pudding steams, prepare the custard: whisk the egg yolks, sugar, and cornflour in a jug until smooth. Heat the milk in a saucepan until steaming, then slowly whisk it into the egg mixture. Return to the pan and cook over gentle heat, stirring constantly, until thickened and coating the back of a spoon. Stir in the vanilla bean paste.
To test for doneness, insert a skewer into the centre of the pudding through the foil – it should emerge clean with just moist crumbs. Remove from the pot and let rest, still covered, for 10 minutes before turning out.
Run a knife around the edge of the basin and invert the pudding onto a warmed serving plate. The surface should be pale golden and gently springy to the touch.
Cut into thick wedges and serve immediately in shallow bowls, generously spooning over the warm vanilla custard.

Cook’s Notes

For perfectly fluffy texture, always keep the suet cold and work quickly when mixing – overhandling melts the fat and can make the pudding heavy.
A steamer with a tight-fitting lid is ideal; if using a stockpot, wrap the lid in a tea towel to absorb condensation and prevent drips from sinking into the pudding.
Pre-soak the currants in a little warm tea or orange juice for 10 minutes for plumper, juicier spots of fruit.
The pudding can be made a day ahead and re-steamed for 30 minutes to refresh – it keeps beautifully and the flavour deepens overnight.
Vegetarian suet works wonderfully for a meat-free version and gives the same classic crumbly texture.