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Classic British Spotted Dick Steamed Pudding with Warm Custard
The historic 19th-century British steamed pudding: moist, tender sponge studded (spotted) with dark currants, fresh lemon and orange zest, steamed in a basin and served piping hot with rivers of golden custard.
Prep
20 min
Cook
90 min
Total
110 min
Ingredients
servings
6
- Self-raising wheat flour (or flour + baking powder)250 g
- Grated frozen butter or vegetable suet120 g
- Dried currants or raisins150 g
- Light brown sugar80 g
- Grated lemon and orange zest1 tbsp
- Whole milk150 ml
- Warm English vanilla custard for serving300 ml
- Pinch of salt2 g
Preparation Steps
1
Mix flour, salt, sugar, citrus zests, and currants in a bowl. Rub in grated cold butter until crumbly.
2
Gradually add milk, stirring with a round-bladed knife into a soft, dropping-consistency dough. Spoon into a buttered pudding basin. Cover with pleated parchment paper and foil, tying tightly with kitchen twine.
3
Place basin on a trivet in a large pot, pour boiling water halfway up the sides, cover tightly, and steam on low for 90 minutes. Invert steaming pudding onto a platter, slice thick, and drench in hot vanilla custard.
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
6.8g
Carbohydrates
62g
Fat
16g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
