English Food Spotted Dick

English Food Spotted Dick

It's been a while since I composed a post on a decent old British steamed pudding, and this is one of my unequaled top choices. Spotted Dick is an incredible pudding since it lies some place in the middle of a suet pudding and a wipe pudding and is a result of that time of productive pudding innovation: the Victorian Era. 

In the event that British puddings are unfamiliar to you, I've effectively composed two or three posts on the historical backdrop of puddings (the first here, and the second one here). 

On the off chance that you've never known about Spotted Dick, it is a supple steamed pudding that contains suet rather than margarine. It is just marginally sweet and seasoned gently with lemon. The spots on the Spotted Dick originate from currants. You don't need a pudding that is excessively sweet, the sweetness – I accept – should originate from the currants and the custard that must be presented with it (for a custard formula, click here). 

For some obscure and insane reason, Spotted Dick doesn't show up in my most loved cook book of all, English Food by Jane Grigson (to perceive any reason why it's my top choice, see my other blog). 

Presently for the unavoidable issue: who the hell is Dick? 

The pud is first referenced in a book from the 1850s by the popular Chef Alexis Soyer called The Modern Housewife, or, Ménagère. Alexis Soyer was the primary VIP culinary specialist and he merits an entire post just to himself! He makes reference to Spotted Dick in passing when posting a run of the mill week's suppers amid harder occasions. This was Tuesday's supper: 

'Tuesday. – Broiled Beef and Bones, Vegetables, and Spotted Dick Pudding' 

The 'Dick' in Spotted Dick appears to originate from the abbreviated Old English names for pudding: puddog or puddick. In Scotland it is regularly called Spotted Dog Pudding. 

Spotted Dick is an extremely basic pudding to make; it very well may be steamed in a bowl or be taken off like a frankfurter and shrouded in buttered foil and after that steamed. Now and again it appears as a roly-poly pudding with the currants and some darker sugar making the filling. Actually, I like to utilize a bowl.


For the spotted dick 

  • 300g/10oz plain flour 
  • 10g/2 tsp heating powder 
  • 150g/5oz destroyed suet 
  • 75g/3oz caster sugar 
  • 110g/4oz currants 
  • 1 lemon, pizzazz as it were 
  • 200ml/7fl oz milk 
  • margarine, for lubing 

For the custard 

  • 200ml/7fl oz milk 
  • 200ml/7fl oz twofold cream 
  • 6 unfenced egg yolks 
  • 75g/3oz caster sugar 


  1. For the spotted dick, place the flour, heating powder, destroyed suet, caster sugar, currants and lemon get-up-and-go into a bowl and blend to consolidate. 
  2. Add the milk and blend to make a delicate batter. 
  3. Oil a pudding bowl with spread and spoon the blend into the bowl. Spread with a bit of collapsed greaseproof paper. 
  4. Tie around the edge with string to verify the paper and spot a sodden tea towel over the best. Tie yet again with string to verify the tea towel. 
  5. Spot the bowl into an extensive lidded pot and fill the dish 66% of the path up with water. 
  6. Spread with the cover, heat to the point of boiling and stew for 60 minutes. 
  7. For the cutard, place the milk and cream into a pot and convey to a stew. 
  8. Spot the egg yolks and sugar into a bowl and whisk together until light and foamy. 
  9. Pour the hot milk onto the eggs, a little at any given moment, and blend well. Empty the blend once more into the skillet and cook over a low warmth, mixing with a wooden spatula, until simply thickened. 
  10. To serve, cut a wedge of spotted dick for every individual and spot onto every one of six plates. Pour over the custard and serve on the double.

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