Traditional Spotted Dick – British Steamed Pudding

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 Traditional Spotted Dick – Steamed Currant Pudding

Steamed pudding with currants is popular in the UK and throughout the British isles. Served with Devon custard, it a decadent holiday treat! In Ireland, it is very traditional to enjoy on Christmas.

 plate of steamed pudding with berries and custard

I made Spotted Dick several years ago for an Irish themed party. After everyone finished laughing at the name of the dessert, it was enjoyed by everyone to the core. 

The name does cause Americans to snicker, although people from the UK don’t know what all the giggles are about – it’s just pudding!

Much of Irish cuisine is synonymous with Brit food. Spotted Dick is one of those desserts that are popular in both Ireland and England. However, like all cuisines, there are regional differences, bur for some in England and Ireland, Christmas really isn’t Christmas there until you’ve had your slice of Spotted Dick. If you have ever watched any Brit TV, you will often see references to the Christmas Pudding.

Steamed Puddings, although they will not always be this currant version is a British holiday tradition.


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Tools for making Spotted Dick

HOW TO MAKE TRADITIONAL SPOTTED DICK

Ingredients

Prepare the pudding mold by greasing it and placing it on a rack in a pot and bring some water to a boil.

Combine flour, sugar baking powder, and salt.

Using a pastry blender, cut in the butter. Then we fold in the rest of the ingredients (except the custard).

The batter will be the consistency of biscuit or cookie dough!

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Place a standard steamer rack used with bamboo steamers for cooking Asian food, inside a large pot. Then add the kugelhopf pan on top. 

Add enough water to come almost to the rim of the pot, but leave some room for when the water starts to boil it does not overflow. Cover the whole thing first with aluminum foil as the pot cover would not fit securely with the kugelhopf pan. Cover it.

This contraption worked perfectly. (however, you can easier make it using the pudding mold referenced above)
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Who can resist this delicious  Traditional Spotted Dick - British Steamed Pudding oozing with all that custard!!!
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 plate of steamed pudding with berries and custard
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5 from 2 votes
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Traditional Spotted Dick – UK Christmas Pudding

Traditional UK Spotted Dick is a steamed cake with currants and served with custard. Known in the UK as Christmas Pudding.
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 253kcal

Ingredients

Instructions

  • Grease a pudding mold.
  • Place a steamer rack inside a large pot. Add enough water to come halfway up the size of the pudding mold (or bundt pan) and bring to a boil.
  • In a large bowl, combine flour, sugar, baking powder, salt and suet.
  • Using a pastry blender, cut the suet into the dry ingredients.
  • In a small bowl, combine milk, lemon zest and vanilla.
  • Add milk to flour mix and stir to combine. You may have to knead with your hands until you have a soft dough.
  • Add currants and mix well.
  • Transfer to greased pudding mold (or bundt pan) and spread in an even layer.
  • Place inside the boiling pot of water on top of the steamer rack.
  • Cover well and steam for 1 hour.
  • After 1 hour, check the water level. If it has evaporated too low, add some more water.
  • Continue to steam for another 30-45 minutes, until set.
  • Leave to cool for 15 minutes.
  • Turn mold over onto a plate.
  • Serve with custard.

Nutrition

Calories: 253kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 171mg | Potassium: 228mg | Fiber: 1g | Sugar: 20g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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spotted dick with custard and text
Spotted Dick with custard and with text

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See also  Green Seasoning - Caribbean Marinade

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
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Reader Interactions

Comments

  1. Mina Joshi

    This traditional pudding looks amazing. I hadn’t realised that this pudding was made by steaming. I was so pleased to see all the ingredients were vegetarian and no eggs!! Perfect for me to try.

  2. Mayuri Patel

    5 stars
    A wonderful and tempting traditional Christmas Pudding, who cares what its called. And I can vouch that a fruity pudding with custard is the ultimate dessert. Simply superb.

  3. Sandhya Ramakrishnan

    5 stars
    I love this recipe. I have never tasted a steamed pudding this beautiful. I am quite fascinated with the name. How wonderful that you have used all the possible substitutions to make it a vegetarian recipe.

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