Spotted Dick

Click on the image, above to submit to Pinterest.

Spotted Dick

Spotted Dick is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic seamed pudding of a suet dough containing currants and flavoured with cinnamon. The full recipe is presented here and I hope you enjoy this classic British version of: Spotted Dick.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4–6

Rating:

Tags : Beef Recipes Dessert Recipes Milk Recipes British Recipes

This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.

Original Recipe

339. Spotted Dick.—Put three-quarters of a pound of flour into a basin, half a pound of beef suet, half ditto of currants, two ounces of sugar, a little cinnamon, mix with two eggs and two gills of milk; boil in either mould or cloth for one hour and a half; serve with melted butter, and a little sugar over.

Modern Redaction

Ingredients

340g plain flour
225g shredded beef suet
225g currants
60g sugar
1/2 tsp ground cinnamon
2 eggs
300ml milk
melted butter sauce, to accompany

Method:

Combine the flour, suet, currants, sugar and cinnamon in a bowl. Beat together the eggs and milk in a bowl, then add to the dry ingredients and mix well to combine.

Turn the resultant mixture into a 1.5l pudding basin, add a lid, or tie a sheet of greaseproof (waxed) paper over the top then place in a steamer (or set on a trivet or upturned saucer in a saucepan and fill 3/4 of the way up the side of the basin).

Boil or steam for 90 minutes then remove from the steamer and allow to cool slightly then remove the coverings, invert onto a serving dish and bring to the table. Serve hot, accompanied by melted butter sauce (if desired you can make the melted butter richer by substituting 100ml of cream for 100ml of the water when making it).

Find more Alexis Soyer Recipes Here and more Traditional Victorian Recipes Here.