Spotted dick and custard

Recreate the best of nursery puddings from school dinner days with this traditional steamed pudding.


For the spotted dick
  • 300g/10oz plain flour
  • 10g/2 tsp baking powder
  • 150g/5oz shredded suet
  • 75g/3oz caster sugar
  • 110g/4oz currants
  • 1 lemon, zest only
  • 200ml/7fl oz milk
  • butter, for greasing
For the custard
  • 200ml/7fl oz milk
  • 200ml/7fl oz double cream
  • 6 free-range egg yolks
  • 75g/3oz caster sugar

Preparation method

  1. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine.

  2. Add the milk and stir to make a soft dough.

  3. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper.

  4. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel.

  5. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water.

  6. Cover with the lid, bring to a boil and simmer for one hour.

  7. For the custard, place the milk and cream into a saucepan and bring to a simmer.

  8. Place the egg yolks and sugar into a bowl and whisk together until light and frothy.

  9. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened.

  10. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 6

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