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Spotted Dick with Custard
The steamed suet pudding with the schoolboy-famous name — currant-spotted, lemon-scented, and impossible to serve without custard and a straight face.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Yield
- Serves 6
- Difficulty
- Easy
- Era
- Victorian
Ingredients
- 250g self-raising flour; 125g shredded suet
- 100g caster sugar; 150g currants; zest of 1 lemon
- 150ml milk; pinch of salt
- Proper custard: 500ml milk, 4 yolks, 50g sugar, 1 tsp vanilla
Method
- Mix the flour, suet, sugar, currants, zest and salt; bind with the milk to a soft dough.
- Shape into a log and wrap loosely in buttered, pleated foil.
- Steam over simmering water for 1½ hours until firm and well-risen.
- Meanwhile make the custard: warm the milk, whisk into the yolks and sugar, and stir over low heat until it coats the spoon.
- Slice the pudding thickly and drown in custard.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.