Spotted Dick with Custard Sauce

A classic British steamed suet pudding studded with dried fruit, served with a comforting warm custard sauce.

Prep Time

20 minutes

Total Time

1 hour 50 minutes

Calories

745

Level

Medium

Yields

6 servings

Cost

£0.71

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

225gSelf-raising flour

£0.25

110gBeef suet(Shredded)

£0.35

85gCaster sugar

£0.15

110gMixed dried fruit((Currants, Raisins, Sultanas))

£0.40

1tspLemon zest

£0.05

150mlMilk

£0.15

0.5tspVanilla essence

£0.10

3Egg Yolks(For the custard sauce)

£0.50

50gCaster Sugar(For the custard sauce)

£0.15

300mlDouble Cream(For the custard sauce)

£1.80

150mlMilk(For the custard sauce)

£0.15

0.5tspVanilla Extract(For the custard sauce)

£0.20

Total Cost

£4.25

£0.71 per serving

The Method

1
Grease a 1 litre (2 pint) pudding basin and dust with flour. Cut a circle of greaseproof paper to fit inside the base.
2
In a large bowl, combine the flour, suet, sugar, dried fruit, and lemon zest.
3
Gradually add the milk and vanilla essence, mixing to form a soft, slightly sticky dough.
4
Spoon the mixture into the prepared pudding basin, pressing down gently. Place the circle of greaseproof paper on top.
5
Cover the basin tightly with a double layer of greaseproof paper and secure with string, creating a pleat to allow for expansion.
6
Place the basin in a large saucepan. Pour in enough boiling water to come halfway up the sides of the basin.
7
Cover the saucepan with a lid and steam the pudding for 1 hour 30 minutes, topping up the water as necessary.
8
While the pudding is steaming, make the custard sauce. In a heatproof bowl, whisk together the egg yolks and sugar until pale and thickened.
9
In a saucepan, gently heat the cream and milk until just simmering. Remove from the heat.
10
Slowly pour the hot cream mixture over the egg yolk mixture, whisking constantly to prevent curdling.
11
Pour the custard mixture back into the saucepan and cook over a low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. Do not boil.
12
Stir in the vanilla extract.
13
Once the pudding is cooked, carefully remove it from the saucepan. Remove the greaseproof paper and invert the pudding onto a serving plate.
14
Serve immediately with the warm custard sauce.

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My Notes

Nutrition Information

Nutrition per serving (175g)

745 kcal / 3117 kJ

Carbs

62.6g

24% of RDA

Fat

52.8g

75% of RDA

Protein

11.8g

24% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

38.9 g

43% of RDA

Sodium

182 mg

8% of RDA

Saturated Fat

32.7 g

164% of RDA

Chef's Tips

Use a good quality beef suet for the best flavour and texture.

Make sure the water in the saucepan doesn't boil dry while the pudding is steaming.

For a richer flavour, soak the dried fruit in rum or brandy for a few hours before adding it to the pudding mixture.

If you don't have a pudding basin, you can use a large heatproof bowl instead. Cover the bowl tightly with foil.

To check if the custard is thick enough, dip a spoon into the custard and run your finger across the back of the spoon. If the line holds, the custard is ready.

Cooking Equipment

Large saucepan with lid

Mixing bowl

Pudding basin (1 litre/2 pint capacity)

Greaseproof paper

String

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use a good quality beef suet for the best flavour and texture.

Make sure the water in the saucepan doesn't boil dry while the pudding is steaming.

For a richer flavour, soak the dried fruit in rum or brandy for a few hours before adding it to the pudding mixture.

If you don't have a pudding basin, you can use a large heatproof bowl instead. Cover the bowl tightly with foil.

To check if the custard is thick enough, dip a spoon into the custard and run your finger across the back of the spoon. If the line holds, the custard is ready.

Spotted Dick with Custard Sauce

Ingredients

The Method