A Humble Bowl of Comfort: Spotted Dick

There’s a certain magic in recipes that have been passed down through generations. They’re more than just instructions; they’re a connection to the past, a story told through flour, sugar, and steam. This Spotted Dick is one of those recipes for me. It’s not fancy or complicated, but it’s deeply comforting, the kind of dessert that feels like a warm hug on a chilly evening.

The name often raises a smile, but its origins are simple: ‘spotted’ from the dried fruit and ‘dick’ likely from an old word for dough. Forget any modern sniggers—this is a classic, hearty British steamed pudding that deserves a place at any table.

What You'll Need

• 200g self-raising flour
• A pinch of salt
• 100g shredded suet (beef or vegetarian both work wonderfully)
• 100g currants
• 75g soft brown sugar
• Zest of 1 lemon
• Zest of 1 orange
• 150ml milk, plus a little extra just in case
• Butter for greasing
• Custard, to serve (it's non-negotiable!)

Putting It All Together

This process is wonderfully hands-on. There’s something very therapeutic about mixing a dough you know will turn into something special.

• First, find a good-sized mixing bowl. Sift the flour and salt into it, then add the suet, currants, sugar, and both zests. Give it a good stir with a wooden spoon until everything is evenly mixed.
• Pour in the 150ml of milk and stir until it all comes together. You’re aiming for a firm dough that’s still moist. If it seems a little dry and isn’t holding together, add a splash more milk.
• Turn the dough out onto a lightly floured surface and shape it with your hands into a fat, happy-looking roll, about 20cm long.

The Steaming Process

This is the part that fills your kitchen with the most incredible aroma. Don’t be daunted by steaming—it’s a gentle, forgiving way to cook.

• Lay your pudding roll on a large rectangle of baking parchment. Wrap it up loosely, like a Christmas cracker, to give it plenty of room to expand. Tie the ends