English Spotted Dick
Calling all pudding enthusiasts! Are you looking for a classic English dessert that’s both comforting and delightful? Look no further than Spotted Dick with Vanilla Custard. This traditional steamed pudding features a light and spongy texture studded with juicy currants and raisins. Topped with a creamy homemade vanilla custard, it’s a flavor combination that will leave you wanting more.
This recipe is perfect for those who enjoy baking. It’s surprisingly simple to make, requiring only basic ingredients and pantry staples. Plus, the step-by-step instructions ensure even novice bakers can achieve success.
For those with dietary restrictions, this recipe offers some flexibility. Dried fruits like apricots, cranberries, or cherries can be substituted for the currants and raisins. Brown sugar can also be used in the pudding batter for a richer depth of flavor.
So, why not whip up a batch of this quintessential English dessert? It’s perfect for a cozy night in or a delightful afternoon tea. And with its easy preparation and customizable options, Spotted Dick with Vanilla Custard is sure to become a new favorite.
Questions I often get asked about this recipe:
Can I use a different type of dried fruit?
Yes, dried apricots, cranberries, or cherries can be substituted.
Do I have to use whole milk?
No, other milks like almond milk or oat milk can be used, but the texture of the custard might be slightly different.
Do I need a steamer for this recipe?
No, the pudding can be steamed in a pot with a tightly sealed lid filled with water halfway up the basin.
How can I tell when the pudding is done?
A skewer inserted into the center should come out clean.
My pudding seems dry, what can I do?
This could be due to over-steaming. Next time, try reducing the steaming time slightly.
What is the difference between spotted dick and bread pudding?
Spotted dick is a steamed pudding with dried fruit, while bread pudding is typically baked and uses leftover bread.
Where does the name “spotted dick” come from?
The origin of the name is unclear, but some theories suggest it refers to the currants or the suet that was traditionally used in the recipe.
What you need to make English Spotted Dick:
For the Spotted Dick:
2 1/3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
7 tablespoons unsalted butter, cold and cubed
⅔ cup granulated sugar
⅓ cup dried currants
⅓ cup raisins
1 teaspoon grated lemon zest
⅔ cup whole milk
1 teaspoon vanilla extract
For the Vanilla Custard:
1 ½ cups whole milk
½ cup heavy whipping cream
⅓ cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
How to make it:
Make the Spotted Dick:
In a large bowl, whisk together flour, baking powder, and salt.
Using a pastry blender or fork, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in sugar, currants, raisins, and lemon zest.
In a separate bowl, whisk together milk and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix.
Prepare the Steamer:
If using a cheesecloth, soak it in water and wring out any excess liquid. Line the pudding basin with the cheesecloth, leaving some overhang for easy removal later.
Alternatively, lightly grease the pudding basin.
Fill and Steam the Pudding:
Spoon the pudding batter into the prepared basin.
Cover the basin tightly with aluminum foil, crimping the edges to create a seal.
Place the pudding basin in a large pot with enough water to reach halfway up the sides of the basin.
Bring the water to a boil, then reduce heat to low and steam for 2 hours, adding more water to the pot if necessary to maintain the water level.
Make the Vanilla Custard:
While the pudding steams, prepare the custard. In a saucepan over medium heat, whisk together milk, cream, sugar, and salt until the sugar dissolves.
In a separate bowl, whisk together egg yolks.
Gradually whisk some of the hot milk mixture into the egg yolks to temper them, then slowly whisk the tempered egg yolk mixture back into the saucepan.
Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
Remove from heat and stir in vanilla extract.
Serve:
Carefully remove the pudding basin from the pot and let it cool slightly.
Invert the pudding onto a serving plate, removing the cheesecloth (if used).
Serve warm slices of spotted dick drizzled with warm vanilla custard.
Tips:
You can substitute other dried fruits for the currants and raisins, such as chopped dried apricots, cranberries, or cherries.
For a richer flavor, use brown sugar instead of granulated sugar in the pudding batter.
Leftover spotted dick can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave.
Latest Reviews:
A total hit with my family – The pudding itself is surprisingly light and fluffy, and the currants add these pops of sweet-tartness that are just delightful. The vanilla custard is rich and creamy, the perfect complement to the pudding. It wasn’t difficult to make at all, even with steaming it – felt a bit fancy doing that! Definitely will be making this again for special occasions. – Sarah B.
Something new – I’m always up for trying new desserts, and this spotted dick with custard definitely delivered! It’s not overly sweet, which I liked a lot. The texture is lovely and bouncy, and the dried fruit adds a nice chewiness. The homemade custard was easy to whip up and really elevates the whole dish. Next time I might try using some chopped dried cherries for a bit of a twist. Thanks for the recipe! – David K.
I’m moving to England! – Needed something a bit different and this spotted dick with custard definitely fit the bill. It sounds a bit intimidating with the steaming, but the instructions were clear and easy to follow. Plus, it’s fun to say the name! My guests all loved it – some even went back for seconds. Will definitely recommend this recipe to anyone looking for a unique and delicious dessert. – Emily J.
Printable Recipe:
English Spotted Dick
This delightful dessert features a light and spongy pudding studded with juicy currants, all smothered in a creamy vanilla custard.
Ingredients
- For the Spotted Dick:
- 2 1/3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 7 tablespoons unsalted butter, cold and cubed
- ⅔ cup granulated sugar
- ⅓ cup dried currants
- ⅓ cup raisins
- 1 teaspoon grated lemon zest
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- For the Vanilla Custard:
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- ⅓ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Spotted Dick:
- In a large bowl, whisk together flour, baking powder, and salt.
- Using a pastry blender or fork, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in sugar, currants, raisins, and lemon zest.
- In a separate bowl, whisk together milk and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix.
- Prepare the Steamer:
- If using a cheesecloth, soak it in water and wring out any excess liquid.
- Line the pudding basin with the cheesecloth, leaving some overhang for easy removal later.
- Alternatively, lightly grease the pudding basin.
- Fill and Steam the Pudding:
- Spoon the pudding batter into the prepared basin.
- Cover the basin tightly with aluminum foil, crimping the edges to create a seal.
- Place the pudding basin in a large pot with enough water to reach halfway up the sides of the basin.
- Bring the water to a boil, then reduce heat to low and steam for 2 hours, adding more water to the pot if necessary to maintain the water level.
- Make the Vanilla Custard:
- While the pudding steams, prepare the custard. In a saucepan over medium heat, whisk together milk, cream, sugar, and salt until the sugar dissolves.
- In a separate bowl, whisk together egg yolks.
- Gradually whisk some of the hot milk mixture into the egg yolks to temper them, then slowly whisk the tempered egg yolk mixture back into the saucepan.
- Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
- Remove from heat and stir in vanilla extract.
- Serve:
- Carefully remove the pudding basin from the pot and let it cool slightly.
Invert the pudding onto a serving plate, removing the cheesecloth (if used). - Serve warm slices of spotted dick drizzled with warm vanilla custard.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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