Recipe

Spotted Dick

A classic-style steamed pudding dotted with currants, served warm with quick vanilla custard.

By Matt Campbell

•

4.7

A warm slice of spotted dick steamed pudding on a white plate with vanilla custard poured over, set on a cozy kitchen table with soft natural light

Spotted dick is one of those dishes that gets a laugh for its name, and then absolute silence once everyone takes a bite. It is an old-school British steamed pudding: tender, lightly sweet, and dotted with currants or raisins (the “spots”). Think of it like a cozy, not-too-sweet cake that stays moist because it is steamed instead of baked.

My version keeps the ingredients easy to find in an American grocery store, and the method is approachable even if you have never steamed a pudding in your life. We are going for fluffy and sliceable, not heavy and greasy. Serve it warm with vanilla custard and suddenly it feels like you have a tiny pub dessert moment happening right in your kitchen.

Measured flour, sugar, butter, currants, milk, and baking powder arranged on a clean kitchen counter, ready for making steamed pudding

Why It Works

Steaming keeps it tender. No dry cake energy here. The gentle heat makes a soft crumb that stays moist for days.
Accessible swaps, same cozy payoff. No need to hunt down specialty suet. Cold butter (or shortening) gives you that classic richness with ingredients you already know.
Currants bring the “spots” and the tang. They cut the sweetness and make every slice taste interesting, not flat.
Custard does the heavy lifting. Even a simple pudding turns into a real dessert when you pour warm vanilla custard over the top.

Pairs Well With

Storage Tips

Fridge: Cool completely, then wrap slices tightly or store in an airtight container for up to 4 days (sooner is always fine if you are cautious about freshness).

Reheat: Microwave slices in 20 to 30 second bursts until warm, then add custard. For a more classic vibe, re-steam slices by setting them in a covered dish over simmering water for 5 to 8 minutes.

Freezer: Wrap individual slices in plastic wrap, then freeze in a zip-top bag for up to 2 months for best quality.

Custard storage: Refrigerate promptly in a covered container for up to 3 days. Rewarm gently on the stove over low heat, whisking often. If it thickens too much, splash in a tablespoon of milk and keep whisking.

Common Questions

Why is it called spotted dick?

“Spotted” refers to the dried fruit speckled through the pudding. The exact origin of “dick” is debated. It may come from an older word or nickname used for puddings and doughs. The important part: it tastes way more elegant than its name suggests.

Is spotted dick the same as a scone or a cake?

Not exactly. The texture is softer and more pudding-like because it is steamed. It sits somewhere between a biscuit-style dough and a tender cake.

Do I have to use suet?

No. Traditional recipes often use beef suet, but for home cooks, cold butter works really well and is easier to find. Vegetable shortening is also an option for a more traditional texture.

What fruit should I use?

Currants are classic. Raisins or chopped golden raisins work great too. If your dried fruit is very dry, soak it in hot water for 5 minutes and drain well so it stays plump.

Can I steam this without a pudding basin?

Yes. A heatproof 1.5 to 2-quart bowl works. You just need a tight foil cover and a way to keep it off the bottom of the pot (a trivet, canning ring, or a folded kitchen towel).

How do I know it is done?

The top should feel set and spring back when pressed. A skewer inserted into the center should come out mostly clean, maybe with a few moist crumbs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot with a lid (deep enough to hold the bowl)
Heatproof 1.5 to 2-quart bowl or pudding basin
Foil and parchment paper
String or a silicone band (optional, to secure foil)
Mixing bowl and whisk
Box grater or pastry cutter (for cutting in butter)
Trivet, canning ring, or folded kitchen towel (to lift bowl off the pot bottom)
Saucepan (for custard)

I love desserts that feel like they were invented to fix a gloomy day. Spotted dick is exactly that. The first time I made it, I was expecting something fussy or old-fashioned in a bad way. Instead, it was surprisingly approachable: stir, cover, steam, and suddenly you have this warm, dotted, sliceable pudding that basically begs for custard. It is the kind of recipe that makes you feel like a better cook than you are, which is my favorite kind of confidence.

Spotted Dick

(4.7 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Servings 8

Ingredients

For the spotted dick pudding

2 cups (250 g) all-purpose flour
1/3 cup (65 g) granulated sugar
2 tsp baking powder
1/2 tsp fine salt
1/2 cup (113 g) cold unsalted butter, grated or cut into small cubes (see note)
3/4 cup (120 g) dried currants or raisins
Zest of 1 lemon (optional but highly recommended)
3/4 cup (180 ml) whole milk, plus a splash more if needed
1 large egg
1 tsp vanilla extract
1 tbsp neutral oil or softened butter (for greasing the bowl)

For the vanilla custard (quick homemade)

2 cups (480 ml) whole milk
3 large egg yolks
1/4 cup (50 g) granulated sugar
2 tbsp cornstarch
Pinch of salt
2 tsp vanilla extract
1 tbsp unsalted butter (optional, for extra silkiness)

Butter note: Traditional suet puddings use beef suet. Cold butter is the easiest swap and gives a rich, tender result. Vegetable shortening can also be used in the same amount.

A mixing bowl with flour mixture and grated cold butter, with currants nearby on a wooden cutting board on a bright kitchen counter

Instructions

Set up your steamer

Fill a large pot with enough water to come about 1 to 2 inches up the side of your bowl. Bring to a gentle simmer.
Place a trivet or a folded kitchen towel in the bottom so the bowl does not sit directly on the pot.

Water tip: Keep the water at a low simmer (not a rolling boil) and do not let the level drop below about 1 inch up the side of the bowl. Top up with hot water as needed.

Lid tip: A snug lid helps you keep steady steam. If your lid vents a lot, expect the steaming time to run a bit longer.

A large pot on the stove with gently simmering water and a trivet inside, ready for steaming a pudding

Mix the pudding

Grease a heatproof 1.5 to 2-quart bowl with oil or softened butter.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add the cold butter and rub it in with your fingertips (or use a pastry cutter) until the mixture looks like coarse sand with a few pea-size bits. Those little bits are good.
Stir in currants (or raisins) and lemon zest.
In a small bowl, whisk milk, egg, and vanilla. Pour into the dry ingredients and stir just until a soft, slightly sticky dough forms. If it looks dry, add a splash more milk.
Spoon the dough into the greased bowl and gently level the top. Do not pack it down.
Fill level: Aim to fill the bowl no more than about 2/3 to 3/4 full so it has room to rise.

A bowl of spotted dick pudding dough with currants mixed through, ready to be spooned into a greased basin

Cover and steam

Cut a circle of parchment paper and place it directly over the bowl (this helps prevent condensation from dripping onto the pudding).
Cover the bowl tightly with foil. Crimp it well around the rim. If you want, tie string around the rim to secure it and create a little handle for lifting.
Carefully set the bowl on the trivet in the simmering pot. Cover the pot with a lid.
Steam for 1 hour 15 minutes, checking the water level every 25 to 30 minutes and topping up with hot water as needed.
The pudding is done when it feels set and springs back when pressed. A skewer should come out mostly clean.

A foil-covered heatproof bowl sitting inside a large pot over simmering water, ready to steam under a lid

Make the custard while it steams

In a saucepan, warm the milk over medium heat until it is steaming and just starting to bubble at the edges. Do not boil.
In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
Slowly whisk in about 1/2 cup of the hot milk to temper the yolks, then pour the yolk mixture back into the saucepan.
Cook over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon, about 3 to 6 minutes.
Remove from heat. Stir in vanilla and butter (if using). Cover with plastic wrap pressed directly onto the surface to prevent a skin.

A whisk stirring thickening vanilla custard in a small saucepan on the stove, with gentle steam and warm kitchen lighting

Unmold and serve

Let the pudding rest for 5 to 10 minutes, then remove foil and parchment.
Run a thin knife around the edge and invert onto a plate. If it sticks, give the bowl a confident tap and try again.
If it still will not release, do not stress. Scoop and serve it warm anyway, then drown it in custard like you meant to do it that way.
Slice and serve warm with plenty of warm vanilla custard.

Sliced spotted dick pudding on a serving plate with vanilla custard poured over the slices, set on a simple table setting with forks

Nutrition information is estimated.

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Spotted Dick

Why It Works

Pairs Well With

Recommended

Figgy Pudding

Old-Fashioned Vanilla Custard

Classic Egg Custard

Old-Fashioned Banana Pudding

Storage Tips

Common Questions

Why is it called spotted dick?

Is spotted dick the same as a scone or a cake?

Do I have to use suet?

What fruit should I use?

Can I steam this without a pudding basin?

How do I know it is done?

Spotted Dick

Ingredients

For the spotted dick pudding

For the vanilla custard (quick homemade)

Instructions

Set up your steamer

Mix the pudding

Cover and steam

Make the custard while it steams

Unmold and serve