Spotted dick with currants
A British suet and currant pudding with citrus zest, cooked in steam.
Active time20 min
Cooking1 h 30 min
Total2 hResting : 10 min
Add to my week
Loading your week…
Ingredients
- 1 lemon
- 1 small orange
- 195 ml whole milk
- 125 g ready-to-use shredded beef suet, not rendered
- 250 g self-raising wheat flour
- 180 g dried currants
- 1 pinch of fine salt
- 80 g caster sugar
Preparation
Wash and dry the citrus fruit. Finely grate their zest without the white pith. Mix the flour, salt, shredded suet, currants, sugar and zest in a bowl. Add 150 ml milk and mix to a firm but moist dough. Gradually add a little of the reserved 45 ml milk if needed to bring it together.
1 lemon1 small orange195 ml whole milk125 g ready-to-use shredded beef suet, not rendered250 g self-raising wheat flour180 g dried currants1 pinch of fine salt80 g caster sugar- fine grater
- bowl
- spoon
Shape a thick roll about 20 cm long. Set on a large sheet of baking paper and wrap loosely to allow room to expand. Tie the ends with string like a cracker.
- baking paper
- kitchen string
Boil water in a large pan beneath a steamer basket. Put the pudding in the basket above the water. Cover and steam for 90 minutes, keeping the water steadily boiling. Check the level regularly and top up with hot water so that the pan does not boil dry. Remove the pudding and cool for about 10 minutes before unwrapping and slicing.
- lidded pan
- steamer basket
- knife
- board
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration