Spotted Dick Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
100g dried currants
02 -
100g granulated sugar or caster sugar
03 -
125g chilled butter or beef suet, cubed
04 -
Pinch of salt
05 -
2 teaspoons baking powder
06 -
300g plain flour
→ Wet Ingredients
07 -
Zest from 1 lemon
08 -
1 teaspoon of vanilla flavoring
09 -
200ml of milk
→ Serving Accompaniments
10 -
Traditional English custard
# Instructions:
01 -
Drop in crumpled tinfoil, folded cloth, or some metal cookie cutters at the pot's base. Pour in water and bring it to a strong boil. Spray a 1.6-liter pudding mold with oil to coat it well.
02 -
Pulse flour, sugar, suet (or butter), salt, and baking powder together in a food processor until crumbly. Scoop this mixture into a big bowl.
03 -
Pour milk, lemon zest, vanilla, and currants into the dry blend. Stir everything together till it becomes thick and smooth.
04 -
Transfer the batter into the mold and even out the surface on top. Fasten the lid securely so no water seeps in.
05 -
Put the closed mold into the boiling water so the liquid reaches halfway up its side. Lower the heat to simmer gently. Cook for 90 minutes with butter or 3-4 hours with suet. Keep an eye on water levels and top up if they run low.
06 -
Take the mold out of the pot and let it cool for roughly 15 minutes. Flip it upside down onto a plate and gently remove the pudding.
07 -
Cut the pudding into slices and enjoy it warm with a generous splash of custard.
# Notes:
01 -
Suet gives a more classic texture, but butter works well if that's all you have.
02 -
Don't let the water level drop too much while steaming, or the pudding won't cook evenly.