Recipe Type: Cakes & Baking
Author: Caroline Artiss
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
The British classic Spotted Dick! A perfect comfort food pudding which dates back to the Victorian times. It’s actually very easy to make, and the steaming process makes this a soft spongy, spotty delight.
I created these recipes for BritWeek. BritWeek is an event that happens every year in Los Angeles and a few other cities in America to celebrate the best of British and American business. Seeing as I’m British, love my baking and working in America I was so happy to do this. Big thanks to BritWeek for asking me to be involved.
- 200g self raising flour
- 100g suet (or 50g butter and 50g lard or crisco)
- 100g currants
- 75g sugar
- 1 tsp lemon zest
- 1 tsp orange zest
- 100ml milk
Vanilla custard for serving
- or a large pan with lid for steaming, and rack or small cake tin to put in pan
- Greaseproof paper and string or a pudding bowl.
- Start by soaking the currents in hot boiled water for 10 minutes so they become nice and juicy…
- In a large bowl add the flour, suet, zest, sugar and stir together
- Drain the currants and add to the mix with the milk, stir until mixed together
- It should be like a soft, slightly gooey dough
- Lay 2 large sheets of grease proof paper on top of each other
- Place the dough in a rough log shape in the middle, length ways
- Wrap the paper around the dough leaving a fold so that is room to rise when it’s cooking
- Tie each end with string. It will look like a Christmas cracker
- Place dough into a big pudding basin, make sure it’s greased
- Cover the bowl with greaseproof paper with a fold in in it, tie securely with string
- Place into a pan or steamer and steam for 1 hour
- Serve steaming hot with fresh custard.