Why is it called spotted sick?

Many people mishear the name as “spotted sick,” but the classic dessert is called “spotted dick.” The “spotted” part refers to the dots of dried fruit scattered throughout the pudding, and “dick” is widely believed to be an old dialect word for pudding or dough.:contentReference[oaicite:6]{index=6} Over time, the name stuck and became part of British food culture and humor. This spotted dick recipe simply updates that traditional steamed pudding for modern home kitchens. Bottom line: It is called spotted dick because of the fruit “spots” and an old term for pudding, not because anything is wrong with it.

What are the ingredients of Christmas pudding?

Traditional British Christmas pudding is a cousin of this spotted dick recipe but usually richer and more elaborate. Classic versions include a mix of dried fruits (raisins, currants, sultanas), candied peel, suet, breadcrumbs, flour, brown sugar, eggs, and warm spices like cinnamon or mixed spice.:contentReference[oaicite:7]{index=7} Many recipes also add grated apple or carrot for moisture and flavor and a generous splash of alcohol such as brandy, stout, or rum. The pudding is steamed for hours and sometimes made weeks in advance so the flavors can mature. Bottom line: Christmas pudding combines dried fruit, suet, flour or breadcrumbs, sugar, eggs, spices, and often alcohol into a rich steamed dessert.

What ingredients do I need for pudding?

For a classic British-style steamed pudding like this spotted dick recipe, you generally need a base of flour, fat (such as suet or butter), sugar, liquid (usually milk), and eggs or another binder, plus flavorings. In this version, self-rising flour, suet or butter, sugar, milk, lemon zest, and dried fruit come together to create the characteristic sponge-like texture. American-style stovetop puddings are different; they use milk, sugar, cornstarch or eggs, and flavorings like chocolate or vanilla to make a creamy dessert. Bottom line: A steamed pudding needs flour, fat, sugar, liquid, and flavorings, while this spotted dick recipe adds dried fruit and lemon zest for its classic look and taste.

Is spotted dick served hot or cold?

Spotted dick tastes best served warm, straight after steaming or reheating. The heat keeps the pudding soft and helps the custard soak into each slice. You can eat leftover slices at room temperature or chilled, but the texture becomes firmer and more cake-like. If you make this spotted dick recipe ahead of time, gently re-steam the whole pudding or warm individual slices in the microwave or oven before adding custard. Bottom line: Serve spotted dick warm with hot custard for the most traditional and comforting experience.

Spotted Dick Recipe Classic British Comfort Dessert 1

Name: Spotted Dick Recipe (Lightened-Up Classic British Pudding)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: British
Ingredients: 1 1/2 cups (180 g) self-rising flour; 1/3 cup (70 g) granulated sugar; 1/3 cup (70 g) shredded suet or very cold grated unsalted butter; 3/4 cup (110 g) currants or raisins (or a mix); 1/4 teaspoon fine sea salt; Finely grated zest of 1 lemon; 2/3 cup (160 ml) whole milk, plus 1–2 tablespoons extra if needed; Butter, for greasing the pudding basin; 1 1/2 cups (360 ml) whole milk (for custard); 1/2 cup (120 ml) heavy cream; 3 large egg yolks; 1/4 cup (50 g) granulated sugar; 1 1/2 teaspoons vanilla extract; Pinch of salt

Ingredients

Scale

1 1/2 cups (180 g) self-rising flour

1/3 cup (70 g) granulated sugar

1/3 cup (70 g) shredded suet or very cold grated unsalted butter

3/4 cup (110 g) currants or raisins (or a mix)

1/4 teaspoon fine sea salt

Finely grated zest of 1 lemon

2/3 cup (160 ml) whole milk, plus 1–2 tablespoons extra if needed

Butter, for greasing the pudding basin

1 1/2 cups (360 ml) whole milk (for custard)

1/2 cup (120 ml) heavy cream

3 large egg yolks

1/4 cup (50 g) granulated sugar

1 1/2 teaspoons vanilla extract

Pinch of salt

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Instructions

1. Prepare a large pot or Dutch oven by placing a heatproof plate or canning ring on the bottom and adding 1–2 inches of hot water, then bring to a gentle simmer with the lid on.

2. Generously butter the inside of a 1.5–2 quart pudding basin or deep heatproof bowl and set aside.

3. In a large bowl, whisk together the self-rising flour, granulated sugar, and salt, then rub in the suet or grated butter with your fingertips until the mixture looks like coarse crumbs.

4. Stir in the currants or raisins and the finely grated lemon zest so the dried fruit is evenly distributed.

5. Pour in most of the milk and mix gently until a soft, thick batter forms, adding the remaining milk a tablespoon at a time if needed so the batter drops from a spoon.

6. Spoon the batter into the prepared basin, leaving about 1 inch of space at the top to allow the pudding to rise.

7. Cover the basin with a buttered parchment circle (buttered side down), then a layer of foil, and tie securely around the rim with kitchen string.

8. Carefully place the covered basin on the plate or ring inside the pot, making sure the water comes about halfway up the sides of the basin; cover the pot and steam gently for about 1 hour 15 minutes, adding hot water as needed.

9. About 20 minutes before the pudding is done, heat the milk and cream for the custard in a saucepan until hot but not boiling.

10. In a separate bowl, whisk the egg yolks, sugar, vanilla, and a pinch of salt, then slowly pour in the warm milk mixture while whisking constantly.

11. Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon; remove from heat and keep warm without boiling.

12. To test the pudding, carefully unwrap a corner of the foil and parchment and insert a skewer into the center; if it comes out clean or with a few moist crumbs, the pudding is done.

13. Let the pudding rest for 5 minutes, then run a knife around the edge, invert a warm plate over the basin, and flip to release the pudding.

14. Slice the warm spotted dick and serve each portion with a generous spoonful of warm vanilla custard.

Notes

If you cannot find suet, you can use all cold grated butter for the pudding; the texture will be slightly different but still soft and rich.

Make sure the water in the steaming pot stays at a gentle simmer rather than a hard boil to avoid water splashing into the basin.

You can steam the pudding earlier in the day, let it cool, and then re-steam for 20–30 minutes before serving.

Store leftover pudding covered in the refrigerator for up to 3 days and reheat slices in the microwave or a low oven; rewarm custard gently over low heat without boiling.

Because this is a richer dessert, keeping the pudding to 8 servings and pouring a moderate amount of custard over each slice helps keep portions reasonable.

Author: Adam Moretti
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Stovetop, Steamed
Cuisine: British