Traditional Spotted Dick Recipe A quintessential British dessert, Spotted Dick represents everything that is delicious about traditional English cooking. Tender steamed pudding dotted with succulent currants is drizzled with a luxuriously rich and creamy vanilla custard. It’s heaven!
“Spotted what?” I hear you. That’s the most common question from the snickering lips of Americans the first time they hear the name of this legendary British dessert, Spotted Dick. I was among that giggling crowd when I first moved to England for a 7-year stint, being quite naive to British terminology beyond what I had picked up from my favorite older British sitcoms (e.g., Fawlty Towers, Black Adder, Monte Python, etc). And what’s interesting is that despite its immense popularity over the course of at least two centuries, time seems to have lost the origins of its quirky name.
What is the Origin of Spotted Dick?
While “spotted” seems simple enough (i.e., the “spots” throughout the pudding from the dried currants), “dick” is the more puzzling of the two terms. Was it referring to the nickname of someone named Richard? Some have wondered if comes from an old English corruption of the word pudding to “puddick.” But who knows? The mystery of Spotted Dick goes on.
The first known recorded recipe of Spotted Dick is found in the mid-19th century cookbook, The Modern Housewife or Ménagère, by Alexis Soyer, one of Britain’s first celebrity chefs who seems to imply that the pudding had already been around for some time.
In any case, Spotted Dick has remained high in popularity over the centuries to the extent that you can find if in tin cans, manufactured by Heinz, in every British grocery store. That was my first exposure to the stuff. I still remember going into a grocery store in England and picking up a can of Spotted Dick on the shelf and thinking “what IS this??” as I showed it to my mom and we both started giggling like school girls.
For my British friends who are wondering what the fuss is all about, you’ll have to Google the name for its anatomical reference to see what Americans find so amusing about it. To tell you myself would make me blush ;)
But to continue, I’ve never been able to get excited about the canned stuff, but homemade? That’s an entirely different story.
Spotted Dick is just one of many great traditional British dishes I was introduced to during the nearly 7 years I lived in England after moving there from Germany. Those were among the best years of my life and I will always consider the UK my second home. My husband also spent two years in England and Wales long before we met. He loves the UK as much as I do and we have both traced our ancestry far back to medieval times; my husband to Cornwall and mine, well, all over the British Isles.
There are many places throughout the UK that we consider favorites. Below are two of my favorite villages in England’s Cotswold region.
Castle Combe, in Wiltshire on the southern-most edge of the Cotswolds, has often been named as the ‘prettiest village in England.’ Originally it was a British hill fort which became occupied by the Romans and later the Normans because of its strategic proximity to The Fosse Way. During the Middle Ages it became an important center for the wool industry and in more recent years has been a popular tourist site and setting for numerous films, including the original Dr. Doolittle with Rex Harrison, a Spielberg film, and Downton Abbey.
The buildings are several centuries old and listed as ancient monuments. Their stone construction with thick walls and roofs made from spit natural stone tiles are all typical of Cotswold architecture.
Bibury is another village situated in the Cotswolds and many consider it the most picturesque. It’s located in the Gloucestershire region of the Cotswolds and has also been referred to as “the most beautiful village in England” as well as one of the most charming towns in Europe.
Arlington Row (below), with its cottages dating to the 1300’s, is one of the most photographed scenes in the Cotswolds. Bibury is also home to the world’s first horse racing club, The Bibury Club, formed in 1681.
A popular tourist attraction and setting for several films (including Stardust and Bridget Jones’ Diary), it was also a favorite spot of Henry Ford. On one of his trips to the Cotswolds he attempted to buy the entire row of houses in Arlington Row and have them shipped back to Michigan to be reassembled there in Greenfield Village. Thank goodness the English said “NO.”
It’s a charming notion to imagine the residents of Castle Combe and Bibury during the Victorian Age sitting down at the table behind these vintage stone walls enjoying a plate of Spotted Dick drizzled with custard sauce at the end of their meal.
Spotted Dick is very, very easy to make and if you’ve never had a steamed pudding before you will be especially tickled to give this a try. Not overly sweet, the sweetness comes mostly from the currants and the custard sauce, which is an absolute must. If you try serving Spotted Dick without the custard sauce the Dickensian police of Victorian England will parade into a time machine and come clobber you over the head with a wooden billy club.
Two Essential Ingredients for Making Proper Spotted Dick
Before we get started I want to say two things about caster sugar, which is the form of sugar traditionally called for in Spotted Dick and most British baking. While very popular in the UK it’s virtually unheard of here in the U.S.. And while it can be found in some gourmet specialty shops it’s very expensive, which is silly because all it is is finely ground granulated sugar. You can make it yourself simply by grinding regular granulated sugar in a coffee or spice grinder for a few seconds.
The other thing I want to point out is that while caster sugar is the best sugar to use for baked goods that don’t bake long and especially for delicate items like meringues, it isn’t required for steamed puddings like Spotted Dick. A primary reason for using caster sugar in the items I just mentioned above is that caster sugar, being so finely ground, dissolves more quickly and you don’t end up with a gritty texture. However, after steaming this pudding for 90 minutes the sugar will be completely dissolved. So it’s your choice whether to use caster or regular sugar.
I also want to talk about shredded beef suet. Every traditional recipe for Spotted Dick calls for it as do many other British pastries and pies, resulting in a superior texture. One of my husband’s favorite things are Cornish Pasties and for the crust there really is no better choice than beef suet. It can be difficult if not near impossible to find in many areas outside of Britain and in more modern times many people are replacing suet with butter anyway. Butter works just fine but the beef suet will result in a moister texture. If however you want to make Spotted Dick the traditional way, give shredded beef suet a try. The brand below, Atora Shredded Beef Suet, has been around since 1893, a household name for over a century.
Let’s get started with our authentic Spotted Dick!
Place the flour, baking soda, salt and beef suet or butter in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl.
Add the milk, lemon zest, vanilla extract and currants and stir until combined.
Spoon the batter into a generously greased pudding mold.
I’m using one of 4 pudding molds I own. The one in the picture holds a quart (about one liter) but most of my other ones are larger, and that’s fine, too. The smallest pudding mold (1.5 liters) with the best reviews I’ve found on Amazon is this one. A great place to find pudding molds is in thrift shops. I found two of mine at Goodwill. The other two I brought with me from Europe.
Place metal cookie cutters, a folded dish towel or crumpled tin foil on the bottom of the stock pot. The pudding mold cannot come in contact with the bottom of the pot or it will scorch the pudding.
Lower the pudding mold into the boiling water so that the water comes up to the halfway point of the mold. You’ll likely need to weight the pudding mold down with something heavy to keep it from bobbing up and down in the water. I use a plate and then put something heavy on top of it, like another bowl.
Cover the stock pot, reduce the heat to a simmer and simmer undisturbed for 1 1/2 hours. Check the water level periodically and add more water as needed to keep it at the halfway point of the pudding tin.
Remove the pudding mold from the water bath and let it rest for 15 minutes. Invert the pudding onto a plate.
Cut the pudding into wedges.
Serve the pudding warm with hot English Vanilla Custard.
Enjoy!
For more delicious British treats try our:
- Treacle Tart
- Sticky Toffee Pudding
- Eccles Cakes
- Welsh Cakes
- Scottish Shortbread
- Yorkshire Parkin
- Bara Brith
- Barmbrack
- Mincemeat
- Mincemeat Pie
- Millionaire’s Shortbread
- Lemon Curd
- Victoria Sponge Cake
And learn how to make your own Golden Syrup!
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Traditional Spotted Dick (English Steamed Currant Pudding with Vanilla Custard)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 ounces shredded beef suet or 10 tablespoons chilled butter diced
- 2/3 cup caster sugar or regular granulated sugar see NOTE
- 1 cup dried currants
- 3/4 cup milk
- 2 teaspoons quality vanilla extract
- Zest of one large lemon
- English Custard Sauce for serving click for recipe
Instructions
- Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stock pot to prevent the pudding mold from touching the bottom of the pot. Add water and bring to a boil. Generously grease a pudding mold.
- Place the flour, sugar, baking powder, salt and suet (or butter) in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl.
- Add the milk, lemon zest, vanilla extract and currants and stir until combined. Scoop the batter into the prepared pudding mold and secure it tightly with the lid.
- Lower the pudding mold into the boiling water so that the water comes up to the halfway point of the pudding mold. Reduce the heat to a simmer and simmer undisturbed for 90 minutes. You'll likely need to weight the pudding mold down with something heavy to keep it from bobbing up and down in the water. I use a plate and then put something heavy on top of it, like another bowl. Check the water level periodically and add more water as needed to keep it at the halfway point of the pudding tin.
- Remove the pudding mold from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Slice into wedges and serve warm with English Custard Sauce.
- See NOTE about reheating.
Notes
Nutrition
Christine T says
Your link for currants takes you to Zante currants which are raisins; I was expecting black currants.
Kimberly @ The Daring Gourmet says
Hi Christine, when British baking recipes call for currants they’re referring to Zante “currants” which are a smaller variety of raisin.
Jackie says
Could you please tell me how to reheat the sauce.
Kimberly @ The Daring Gourmet says
Hi Jackie, reheat it in the pan on the stove stirring regularly to prevent a skin from forming on top.
Duke Theedam says
My Mum used to make one about the size of a bowling ball for all the Family…it’s a hangover from wartime Britain…feed the crew for almost nothing. Wrapped in a cloth and steamed in a big pot, served in thick slices with golden syrup (caramelised sugar…easy to make yourself) Currants and sultana’s in it…it’s the ultimate filler dessert.
Peter P says
Absolutely delicious.
My mum used to make steamed puds when I was little, but when we got a microwave she discovered you can make passable versions in there in a minute and a half so we never had them again.
It must be 35 years since I last had one and your recipe was easy to follow and didn’t let me down at all!
I’m in America now so I had to use butter instead of suet, but I’ll ask my parents to bring me a packet of suet next time they come to visit.
Kimberly @ The Daring Gourmet says
Wonderful, Peter, I’m so glad you enjoyed it, thank you! Alternatively can also get suet from your local butcher. If you ask them for shredded beef suet they “should” know what to do :) My local butcher even sells it pre-shredded in plastic bags in the freezer. They just run beef kidney fat (also called beef leaf fat) through a fine grinder and you use it the same way you use Atora.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled you enjoyed it, Peter, thank you!
JL P says
“For my British friends who are wondering what the fuss is all about, you’ll have to Google the name for its anatomical reference to see what Americans find so amusing about it. To tell you myself would make me blush ;)”
“Dick” means the same here in GB, btw. We already know why you’re laughing ;)
Anonymous says
I was about to write this!
Also… we call it ‘custard’. Not ‘custard sauce’. Glad you enjoy it though :-)
Adw says
A quart is actually just under 2 liters (1.8).
Kimberly @ The Daring Gourmet says
Adw, a quart is just shy of one liter. TWO quarts is 1.8 liters.
Avi J says
Have you used Atora vegetable suet? In terms of outcome, how does this with beef suet? If I want to avoid beef, am I better off using butter? Is Crisco a good choice for making this meat and dairy free?
Kimberly @ The Daring Gourmet says
Hi Avi, I have not tried Atora’s vegetable suet but it’s been around a long time and is recommended as a vegetarian substitute for the beef Atora. I would avoid Crisco entirely but yes, butter is a good and flavorful substitute.
Lee says
Are you using salted or unsalted butter? I’ve got my mold and am very excited to try this recipe out! Thank you!
Kimberly @ The Daring Gourmet says
Hi Lee, I use unsalted. Happy cooking! :)
Carl W Stahlmann says
Hi Kimberly,
I made your Spotted Dick for my mother’s 92nd birthday dinner and it was a big hit.
Even though I steamed it for the full 90 minutes, mine didn’t turn out as golden looking as yours. And I thought it would have risen higher. My pudding wasn’t undone, but it looked like it. Also, in the article you say to “put the butter, the flour and the baking soda. . . ” but in the actual recipe you call for baking powder, not baking soda. Per the recipe, I used baking powder. Can you clarify this for me?
Kimberly @ The Daring Gourmet says
Hi Carl, I’m so glad it was a hit on such a special occasion! Yes, baking powder is correct. Thanks for catching that typo in the directions, I’ve update it. How golden it is will depend on what ratio of suet/butter you use and the height will just depend on the pudding mold you use. There’s no right or wrong to that, some prefer shorter/wider puddings, some prefer narrower/taller ones. Same thing with the pale versus golden color, it’s strictly personal preference.
Emris James says
Great recipe, but for the love of the old gods! Why did we need such a long a** story about it
fyrhound says
I live in the states and I have been able to find caster sugar on the baking isle in two states made by C & H sugar called Baker’s Sugar in a half gallon milk carton type container. My family and I spent two weeks in the UK this summer and I tried all the foods I intended to try with the exception of spotted dick, so I am looking forward to making it. Thank you for posting.
British Grandmother says
Castor sugar in North America is called and sold as “Berry Sugar” and is widely available. I use it all the time.
pat williams says
Very good but we in Uk always make ours in a cloth we were taught this from children, I am now 79yrs and have been making this for my family since the 60s, it is called this because it is made long and thick and cut into slices. We eat it with custard or golden syrup.
Mary says
I first tasted Spotted Dick on a recent trip to Scotland. I now want to make it for some friends but I don’t have a pudding mold. Could I use custard cups covered with tinfoil? Any idea how much I would have to adjust the cooking time?
Kimberly @ The Daring Gourmet says
Hi Mary, yes, you can really use anything, including just a regular bowl or larger mixing bowl, as long as it’s covered to avoid letting water get in. Cooking time will vary according to the size and you’ll just need to check it every so often to see if it’s done. Removing the cover to check it then putting it back in to steam longer won’t negatively impact it.
Morgan Munro says
In Canada at least there’s a super-fine variety of granulated sugar called Berry Sugar. From what I can find, it’s equivalent to caster sugar.
Jane Simone says
I’m surprised no-one has recommended Bird’s Custard Powder as an easy, quick alternative to making your own vanilla sauce. If you have a Wegman’s grocery store near you, go to the European/International food aisle and track it down. It keeps for ever, and making the custard is a cinch. Mix a teeny bit of sugar with some of the powder (recipe is on the box/tin), add milk to make a runny-ish roux, then bring milk to a boil, add the goop and bring back to a low boil to thicken, and it’s done! So much easier (and very tasty) than starting from scratch. Thanks for the tips about suet. Infuriating you can’t get it here. We used to get chunks of it free from our butchers in England and Scotland. For texture and lightness it’s unbeatable.
Anonymous says
YES Bird’s Custard is the best
Isabelle Whitmore Mizzi says
Hi I have tried the recipe, I made an error with the milk quantity as I converted to ml !! anyway, as I was in the second stage of stiring, I quickly said to myself, this is wrong! So, I had to double the flour, had run out of suet, so used butter instead and lemon zest up plus currants did not have any extra. I used sultanas.
I found a container from a shop that is used for camping and its perfect. Because I had a lot of spotted dick, I had to divide into two. My hubby is English and I am Maltese. We live in Malta and I had heard of it and hubby wanted to have it as his granny from Cambridge used to do it frequently. I did the custard too. So I have two puddings but have not tasted as yet. Happy I can freeze it and it might not look perfect, but as the English say, the proof is in the pudding.
Kimberly @ The Daring Gourmet says
Hi Isabelle, I’m glad you were able to “save” it – happy eating! :)
Isabelle says
Thank you will let you know :) I should call it Maltese Spotted Dick lol
Kimberly @ The Daring Gourmet says
Lol, exactly! :)
Sandra says
My Father was British so I spent most of my summers there as a child. Like you I love British food and make quite a bit of it. But I love reading the stories you put in about places and things. I make Caster Sugar in my Blender or food processor and keep a 5lb container of it on hand. I just put in a pound at a time in the blender or 2 pounds at a time of granulated sugar blitz it 5 or 6 times for 30 seconds then pour it into a air tight container. I have to send to England to get Suet but NOTHING we have here can compare to the way it works in dough!! I am dead awful at Pie Dough yet I can make croissants but with suet my crusts are perfection! And no matter what anyone says Vegetable Suet is NOT a good alternative. And NO it doesn’t flavor your dough
Kimberly @ The Daring Gourmet says
Funny timing, Sandra, I’m making spotted dick for Sunday dinner today! :) I agree 100%, you just cannot beat real suet. And yes, that’s exactly how I make my caster sugar as well – it’s super easy and much cheaper than buying it here. Have a great rest of your day! Best, Kimberly
Shirlee Smith says
I can’t get the lid from the steaming mold to come off. There is a spot on the lid that says open but it does not line up with anything. I feel like I would
have to damage the mold to remove the lid.???
Kimberly @ The Daring Gourmet says
Hi Shirlee, I haven’t experienced that but it’s probably just the suction caused by internal pressure. Good luck and I hope you’re successful in removing it!
Annette says
Oh my, this looks so delicious! I have wanted to make spotted dick for quite some time, even though I have never tasted it before. The texture looks so wonderful, and I just love custard sauce (there is no chance whatsoever that I would leave off making the custard sauce!)
I love simple, traditional and homey looking recipes such as this one. The moist look, and the texture of the crumb of your recipe looks very tempting indeed!
I am going to make this as soon as I receive the pudding mold! Thank you so much for the recipe and all the information you provided with it.
I am thoroughly enjoying your wonderful recipe site!
Kimberly @ The Daring Gourmet says
Thanks so much for your complimentary note, Annette, and I hope you enjoy this pudding and sauce!
laura Nelson says
Love, love this recipe!.My grandmother was famous for her chocolate steamed pudding with foamy lemon sauce. It was delicious and if I remember right she also used suet, as most steamed puddings did because of the lovely moist texture it created.And I made a maine blueberry steamed pudding with a lemon sauce…it had a bit of mace in it. It was just scrumptious
Kimberly @ The Daring Gourmet says
Thank you, Laura, and the chocolate and blueberry puddings sound scrumptious indeed!
Maria Hawkins says
Can I mix the dough in the morning and steam later in the evening? Or does it have to go into the steam right after mixing?
Kimberly @ The Daring Gourmet says
That’s a great question, Maria, and one I can’t answer based on personal experience as I’ve always steamed it directly after mixing the batter. My instinct tells me that it would be okay because it’s the suet that creates air pockets as the pudding is steaming and is what makes the pudding light. I don’t think making the batter in advance would pose a problem because the suet will not melt in the batter. Perhaps one of our readers has tried making the batter in advance and can speak to that. In any case, if you make the batter in advance, let us know how it turns out!
Candace Nielson says
This was OUTSTANDING!! I only ever had the canned stuff in England and homemade is a total showstopper. Will be making this again for sure, DELICIOUS!
Kimberly @ The Daring Gourmet says
I’m so glad to hear it, Candace, thank you!
Sharon Kelly says
Heinz stopped making tinned spotted dick, treacle sponge, jam and choc pudding a while back. Aunt Bessie brand now does spitted dick and jam roly poly pudding but not so good
Kara McLeod says
Caster sugar is called powdered sugar in the United States. It’s not hard to find. It is in most grocery stores in the baking aisle
Kimberly @ The Daring Gourmet says
Hi Kara, they’re not the same thing. Powdered sugar, commonly known as confectioner’s sugar outside the U.S., is much finer (powder) and contains cornstarch as a an anti-caking agent.
Anonymous says
Brit here throwing in 2 cents. Powdered sugar is called ‘icing’ sugar in England. Caster sugar is very finely granulated ‘sugar’ as Kimberly mentioned in the article.
Tori J. says
Absolutely delightful! This was my first time making spotted dick after having had it numerous times out of the can in England. Your directions were so easy to follow and I couldn’t be happier with the results!
Kimberly @ The Daring Gourmet says
Wonderful, Tori, I’m so glad you enjoyed it, thanks for the feedback!
Cathy Thorne says
DELICIOUS!! It has been nearly 20 years since I last had spotted dick while living in England, at least a homemade version. I’ve had the canned stuff a few times but nothing compares to homemade. This recipe is absolutely wonderful and brought back so many memories. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Cathy, thank you so much!
Syb says
Growing up in England.. This was my favorite dessert at school. I gave a canned one to a friend who kept it for two years on a shelf as a conversation topic! Afraid to try it herself, so I put some on a plate and said I had made it. Now, she is addicted to it!
The photographs are great too.. Thanks for sharing.
Kimberly @ The Daring Gourmet says
That’s hilarious, Syb! I hope you get the opportunity to try this homemade version and enjoy that stroll down memory lane.
Ginger Sexton says
Excited to try this. Got the pudding mold and suet from Amazon. The suet came all the way from England. I got interested in English dishes when I traced ancestors to Cornwall. Have made Pasties and now on to Spotted Dick..
Kimberly @ The Daring Gourmet says
Wonderful, Ginger! Our ancestors are likewise from Cornwall. Please let us know what you think of the Spotted Dick!
Alisha says
Beef suet, is it similar to American lard?
Kimberly @ The Daring Gourmet says
Hi Alisha, lard is pork fat while suet is beef fat.
Anonymous says
Suet is also not rendered, while lard is. I’m sure you could get your butcher to sell you some beef fat from the inside of the cattle beast for next to nothing, just grate that.
George Joy says
As a transplanted Brit in the US, I’m always being teased about this pudding and I’m considering making this to shut every one up. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Lol, George, that sounds like the perfect plan to me – make them eat their words! :)
ade says
has any one tried sticky toffee pudding? Another great English recipe.
Kimberly @ The Daring Gourmet says
Sticky toffee pudding is terrific, Ade, I’m planning to post my recipe for it before too long :)
Peggy says
Can’t wait to try this– have been hearing about it on “As Time Goes By” ! Will have to use butter as we don’t eat beef.
Kimberly @ The Daring Gourmet says
Wonderful, Peggy! Butter will work perfectly fine. Enjoy! :)
Tony P says
The name of the pudding Spotted Dick can raise a few giggles over here in England – the second part has the same meaning as the one you’re thinking of. One council canteen renamed the pudding to Spotted Richard on their menu to cut out the lunch-time innuendos.
Kimberly @ The Daring Gourmet says
That’s hilarious, Tony! So it isn’t just the Americans who giggle over it after all :)
Jen @ The Weary Chef says
OMG! England has been on my bucket list since I was 20! I would love to try this Spotted Dick and experience a bit of England with this dessert!
Brandy | Nutmeg Nanny says
I never knew that! Always wondered! These looks delightful!
Carolyn says
There used to be a bar in Toronto, my hometown, called the Spotted Dick. I knew it was a British recipe but never knew what it actually WAS until now!
Katerina @ diethood .com says
What a beautiful dessert!! Very festive and delicious!!
Erin @ Texanerin Baking says
Haha. Yeah. I totally laughed when I read the title. :D Love the history behind it!
christine says
Guilty! I was totally smiling like a 10 year old boy who heard a bad word. Seriously though, I actually never knew what it was and now, hold the phone, it sounds delicious!
Karyn Granrud says
I’ve seen the canned stuff in places like World Market and I always get a giggle out of it – never knowing what it really was. This looks so delightful! If it was served and I just presumed it was cake I would never have guessed! I always learn amazing things when I visit your site! Thanks so much for sharing all of your culinary adventures, history and background with us.
Melanie | Melanie Makes says
Love all the history behind this dish that you shared – so interesting!
Angie | Big Bear's Wife says
Wow! Bibury looks like a beautiful village! What a great cake too!
Heather | All Roads Lead to the Kitchen says
This has been on my “to try” list for AGES! It definitely looks mouthwatering – love the height…and oh my gosh – that custard! Of course, I also dream of staying in one of those cottages. But um, how would Ford think he could have them shipped overseas and keep their integrity? Weird.
Lauren Kelly Nutrition says
This sounds amazing! And I love you pictures!! YUM!
Ashley @ Wishes & Dishes says
I feel so out of the loop because I’ve never heard of this before! It’s so interesting! The photos are beautiful.
Renee - Kudos Kitchen says
The photos of those stone walled cottages are simply charming! I’ve heard of this dessert before but have never seen (or looked) for a recipe for it. It looks like a delicious cake with all those currants and that custard sauce!
Dorothy at Shockingly Delicious says
I do snicker when I hear the name of this dish, but it looks completely delicious!
pat williams says
HA!HA! The reason it is called that name is because it was originally cooked in a cloth and made in a long thick roll,at least that was how we were taught,40yrs ago
Sabrina says
This is one of my husband’s favorite desserts! I’ll definitely be making this for him!
carrie @ frugal foodie mama says
Okay, I will admit it- I totally giggled when I saw the recipe title and had to do a double take, lol. ;) But it certainly looks delicious! Is it similar to a bread pudding as far as texture goes?
Kimberly @ The Daring Gourmet says
It certainly is a conversation piece of a name, isn’t it, Carrie? ;) It’s a steamed pudding, so it has a fairly moist but firm crumb – firmer than many steamed puddings because, unlike others, Spotted Dick traditionally doesn’t use egg.
The Food Hunter says
I really want to try making this now. thanks for sharing
Toffeeapple says
I am never without a pack of Atora in my fridge, especially at this time of year when it is traditional to have suet dumplings in stew.
Dee says
I’ve never gotten over the fact that my parents had the chance to move to England for a short time and turned it down! But this looks delicious, and the name makes me smile! :)
Alyssa | EverydayMaven says
I’ve never had Spotted Dick but I love the story (and pics) and am so intrigued after reading it!
Amanda | The Chunky Chef says
I’m jealous that you lived in England! I’ve always heard of this recipe, but never really knew what it was… looks yummy!!
Dorothy at Shockingly Delicious says
I bet the vanilla custard sauce is amazing!
Lucille from Maine says
Great recipe
I remember Spotted Dick from Upstairs Downstairs when Mrs Bridges was going to make it for James in one of the episodes from that wonderful ’70’s series.
I found a pudding mold that is a bit more 1/2 size of yours – I’ll just half or 2/3’s the recipe and go for easy to find ingredients like raisins or Trader Joe’s currants.
Happy Christmas and all that….
Kimberly @ The Daring Gourmet says
Yes, that’s right, Lucille! I love those old British shows :) Yes, you can definitely reduce the quantity – or you can make the full amount and freeze the leftovers. Merry Christmas!
Lucille from Maine says
Made it this afternoon as a trial run – used your full recipe in my small pudding mold. Big mistake, overflowed into steamer water. Looked awful.
But, most important of all – DELICIOUS, absolutely DELICIOUS !!!!
I can only imagine what this will be like on Christmas Day, made properly, and topped off with custard sauce. WOW !!!!
BTW – made with regular sugar, butter, raisins, and nonfat milk.
Kimberly @ The Daring Gourmet says
Fantastic, Lucille!! Thanks so much for the feedback. Isn’t it wonderful how easy this is to make, and with such fabulous results? I’ve already made it twice in the last 7 days, my husband especially loves it. And oh my goodness, if you thought it was delicious without the custard sauce, just WAIT until you’ve tried it drizzled with the custard, that will bump it up by at least a hundred notches of deliciousness! Thanks again and Merry Christmas! :)
Amy Stafford says
Bibury looks charming and your photos are beautiful. This cake looks delicious and I have caster sugar in the pantry.
Lora @savoringitaly says
How cool that you can trace back your ancestry and that you lived in England for such a long time. What great memories!! And this is so lovely for the holidays!!
Stephanie says
It sounds delicious! And those photos!! Stunning!
Michelle | A Latte Food says
I’ve never heard of this before, but it sounds incredible! I also was never able to get into Downton Abbey for some reason (glad I’m not the only one, ha!).
Tricia says
Downtown Abbey is not in the Cotswolds’ but rather a place called Highclere Castle (they rarely filmed there towed the end of the series)This castle is just outside of Newbury Berkshire. How do I know..I grew up there and visited Highclere Castle several time.
Kimberly @ The Daring Gourmet says
Hi Tricia, yes Highclere Castle is in Berkshire in southern England but numerous scenes from Downton Abbey were filmed on location in the Cotswolds. That’s what I was referring to in my post.
Barbara says
Can I make ahead, freeze and reheat?
Kimberly @ The Daring Gourmet says
Hi Barbara, yes it can. The key is just to do it in a way that doesn’t dry out the pudding. Two methods: Reheat the same way you cooked it by removing the wrapping and returning the the pudding to the mold to steam it for 3/4 to 1 hour or until hot. Or reheat it in the oven: Wrap the pudding in foil and reheat at 300ºF (150ºC) for an hour or until hot.
Amy says
Try an herb shop for sourcing true black currants. Mountainroseherbs. com is a reputable one.
Steve Johnson says
Interesting recipe and background. Only suggestion I would make, not yet having attempted the recipe, is to clarify that the dried currants are Zante currants, raisins made from Corinthian grapes, rather than the black currants, of the family Ribes, grown in Europe and in North America. Dried black Ribes currants would impart different taste. Of course, who but a Spotted Dick expert would know the difference?
Kimberly @ The Daring Gourmet says
Hi Steve, yes, that’s been a point of frustration. Here in the U.S. it’s darned near impossible to find dried ribes currants so the product I link to in the recipe is the best substitute for those who can’t find ribes currants, which is the Zante currants (smaller than regular raisins).