Spotted Dick is a quintessentially British dessert that has warmed plates and hearts since the 19th century. Known for its unique name and delicious taste, this steamed pudding combines suet, flour, and dried fruits into a hearty, comforting dish. Its distinctive speckled appearance, thanks to the generous use of currants and raisins, gives it the playful name “Spotted,” while “Dick” is an old English term for pudding. This dessert not only offers a delightful taste and texture but also holds a nostalgic place in British culinary tradition, often served during colder months or as a festive treat.
Ingredients
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Self-raising flour: 250 grams
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Shredded suet: 125 grams (vegetarian suet can be substituted)
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Breadcrumbs: 125 grams
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Mixed dried fruit (such as currants, raisins, and sultanas): 150 grams
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Caster sugar: 90 grams
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Mixed spice: 1 teaspoon
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Lemon zest: From 1 lemon
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Milk: 180 ml (dairy-free alternatives like almond or soy milk can be used)
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Optional: 1 small grated apple for extra moisture and flavor
Step-by-Step Cooking Instructions
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Mix Dry Ingredients: In a large mixing bowl, combine the flour, suet, breadcrumbs, dried fruit, sugar, mixed spice, and lemon zest.
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Add Wet Ingredients: Gradually mix in the milk (and grated apple if using) until the mixture forms a soft, dropping consistency.
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Shape the Pudding: Place the mixture on a floured surface and shape it into a cylindrical roll. Wrap the roll tightly in a piece of buttered foil or parchment paper, ensuring it’s sealed but with room for expansion.
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Steam the Pudding: Place the wrapped pudding in a steamer over boiling water and cover. Steam for about 1.5 to 2 hours, checking the water level periodically.
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Check for Doneness: The pudding is done when it feels firm to the touch and a skewer inserted into the center comes out clean.
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Rest and Serve: Let the pudding rest for about 10 minutes before unwrapping. Serve warm with custard or cream.
Common Mistakes to Avoid:
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Overpacking the pudding mix can lead to a dense texture. Allow space in the wrapping for the pudding to expand.
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Ensure the water does not run dry in the steamer, as this could burn the pan.
Pro Tips and Cooking Techniques
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Enhancing Flavor: Soak your dried fruits in orange juice or rum overnight to enrich the pudding’s flavor.
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Achieving Perfect Texture: Lightly grease your steaming foil or parchment to prevent the pudding from sticking.
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Kitchen Tools Needed: A good quality steamer and mixing bowls are essential. Using a pudding cloth traditionally can also enhance the texture.
Variations and Customizations
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Vegetarian Version: Use vegetarian suet instead of traditional suet.
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Gluten-Free Option: Substitute the flour with a gluten-free blend.
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Low-Carb Alternative: Reduce dried fruits and substitute some flour with almond meal, though this will alter the texture significantly.
Serving Suggestions
Present the pudding sliced, with a drizzle of warm custard or a dollop of cream. Pair it with a sweet dessert wine or a robust cup of English tea for a traditional experience.
Nutritional Information
Approximately per serving (based on 8 servings):
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Calories: 350
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Protein: 4 grams
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Carbohydrates: 45 grams
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Fats: 15 grams
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Fiber: 2 grams
Frequently Asked Questions (FAQs)
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Can I make Spotted Dick in advance? Yes, it reheats well. Simply steam again or warm up in the microwave.
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Storage Tips: Keep in an airtight container in the fridge for up to 5 days.
Closing Thoughts
Trying your hand at making Spotted Dick is a delightful way to dive into British culinary traditions. It’s a forgiving recipe, so even beginners can achieve great results. Don’t hesitate to share your culinary adventure and ask questions if you have any!
