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Rolled Spotted Dick
Rolled Spotted Dick is a traditional British recipe for a classic steamed pudding of a suet dough base (the 'dick') containing lemon juice and zest and currants (the 'spots') that's rolled, covered in foil, steamed and served hot with custard. The full recipe is presented here and I hope you enjoy this classic British version of: Rolled Spotted Dick.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
6
Rating: 
Tags : Milk RecipesCake RecipesBritish Recipes
Spotted dick is one of those classic British puddings that everyone has an opinion about. The name itself derives from the currants (the spots) and the dough (the dick) which is a suet dough. This recipe is for a steamed rolled pudding made from a stiff dough. But I also have a recipe for a
Pudding Basin Spotted Dick that uses a wetter batter mix.
Ingredients:
290g self-raising flour
150g shredded suet
150ml milk
140g currants
85g caster sugar
finely-grated
zest of 1 lemon
pinch of salt
Method:
Combine the flour, suet, currants, caster sugar, salt and lemon zest in a large bowl and mix well to combine thoroughly. To this add just enough milk to form a soft dough. Bring the dough together and knead briefly before turning out onto a lightly-floured work surface.
With your hands, roll the dough out to it's about 15cm long and 5cm in diameter. Double up a sheet of aluminium foil and butter the upper surface very well. Transfer the rolled spotted dick to this and roll the foil around it, leaving enough space for the pudding to rise. Twist the ends to seal securely then place in a large steamer and cover with a tight-fitting lid. Allow to steam for about 100 minutes (check the water level to make certain it doesn't boil dry) then take out, unwrap, cut into thick slices and serve with hot custard.
