Spotted Dick with Custard

A traditional suet pudding studded with currants, steamed until soft and served with hot custard.

TIME BREAKDOWN
Prep: 20 min
Cook: 1 hr 40 min
Total: 2 hours
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 225g self-raising flour
  • 100g vegetable suet
  • 75g caster sugar
  • 125g currants
  • Zest of 1 lemon
  • About 150ml whole milk
  • 500ml whole milk (for the custard)
  • 4 egg yolks (for the custard)
  • 50g caster sugar (for the custard)
  • 1 tsp cornflour (for the custard)
  • 1 tsp vanilla extract (for the custard)

Method

  1. Mix the flour, suet, sugar, currants and lemon zest. Add enough milk to make a soft dough.

  2. Shape into a roll about 15cm long on a floured surface.

  3. Wrap loosely in baking parchment, then in foil, with a pleat to allow for expansion. Twist the ends to seal.

  4. Steam over simmering water for 1 hour 30 minutes, topping up the water as needed.

  5. For the custard, heat the milk to just below boiling. Whisk the yolks, sugar, cornflour and vanilla.

  6. Pour the hot milk over the yolks, return to the pan and stir over a low heat for 5 to 8 minutes until it coats the back of a spoon.

  7. Unwrap the pudding, slice and serve with the hot custard.