Spotted Dick. The name alone is enough to raise eyebrows and elicit giggles, especially for those unfamiliar with British culinary terms. But beyond the amusing moniker lies a truly delightful and quintessential British dessert: Spotted Dick Food. This steamed pudding, studded with dried currants (“the spots”) and traditionally served with a generous helping of creamy custard, is a comforting and flavorful dish that embodies the heart of English home cooking.
Unraveling the Mystery: What Exactly is Spotted Dick Food?
For the uninitiated, the name “Spotted Dick” can sound rather peculiar. The “spotted” part is easy enough to understand – it refers to the currants scattered throughout the pudding, resembling spots. However, the “dick” portion of the name is where things get a bit murky and much more intriguing.
The origin of “dick” in Spotted Dick food is debated. Some theories suggest it’s a playful shortening of “pudding,” or perhaps a regional dialect variation. Others wonder if it’s a nod to “Richard,” a common name in Britain. Regardless of its precise etymology, the term “dick” in this context has been used for centuries and is deeply embedded in British culinary history. It’s a testament to the sometimes quirky and often humorous nature of traditional food names.
Spotted Dick food has a history dating back to at least the mid-19th century, with the earliest known recipe appearing in Isabella Beeton’s famous cookbook, Mrs Beeton’s Book of Household Management. This suggests that even then, Spotted Dick was already a well-established and beloved dish in British households. Its enduring popularity is evident today; you can still find canned versions in UK supermarkets, though homemade Spotted Dick food is a world apart in terms of taste and quality.
While canned Spotted Dick might offer a quick and convenient taste of this classic, crafting it from scratch unveils the true magic of this dessert. Homemade Spotted Dick food is tender, moist, and bursting with flavor, especially when paired with a rich, homemade vanilla custard.
Spotted Dick food is more than just a funny name; it’s a culinary journey into British tradition. It represents the comforting, hearty desserts enjoyed in quaint English villages and cozy homes across the UK. Imagine enjoying Spotted Dick food in a picturesque Cotswold village like Castle Combe, known for its timeless beauty and historic charm. Or perhaps in Bibury, another Cotswold gem, often hailed as one of England’s most beautiful villages. These settings perfectly complement the nostalgic and comforting nature of Spotted Dick food.
The simplicity of Spotted Dick food is part of its charm. It’s a testament to how humble ingredients can be transformed into something truly special. If you’ve never experienced a steamed pudding before, Spotted Dick food is an excellent place to start. It’s not overly sweet, allowing the flavors of the currants and the creamy custard to shine. And speaking of custard, it’s not just a suggestion – it’s an essential component. Serving Spotted Dick food without custard is like forgetting the gravy with your roast – almost unthinkable!
The Key Ingredients for Authentic Spotted Dick Food
To make proper Spotted Dick food, you’ll need a few key ingredients that contribute to its unique texture and flavor:
Caster Sugar: Traditional Spotted Dick recipes call for caster sugar, a superfine sugar common in British baking. While readily available in the UK, it might be less familiar in other parts of the world. Caster sugar dissolves more easily than granulated sugar, which is beneficial in baking. However, for steamed puddings like Spotted Dick food, the difference is minimal as the long steaming process ensures any sugar will fully dissolve. You can use regular granulated sugar or make your own caster sugar by briefly grinding granulated sugar in a spice grinder.
Dried Currants: These small, dried fruits are essential for the “spots” in Spotted Dick food. Despite their name, they are actually a type of small raisin, also known as Zante currants. Currants are preferred over larger raisins in Spotted Dick food and many British baked goods because they are smaller, retain a slightly firmer texture, and offer a less intensely sweet, slightly tart flavor that balances the pudding beautifully.
Shredded Suet: For the most authentic Spotted Dick food experience, shredded suet is the traditional fat. Suet, particularly beef suet, imparts a unique texture to steamed puddings. Its high melting point means it melts slowly during steaming, creating tiny pockets of air that result in a lighter, more spongy pudding. While suet can be substituted with butter, especially if it’s difficult to find, using suet will yield the most traditional and texturally superior Spotted Dick food. If you are interested in using suet and can’t find it pre-shredded, you can even make your own beef tallow at home.
Let’s Make Traditional Spotted Dick Food: Recipe Steps
Ready to try your hand at making this iconic British dessert? Here’s a traditional Spotted Dick food recipe to guide you:
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Prepare the Base: In a food processor, combine flour, baking powder, salt, and shredded suet (or cold, diced butter). Pulse until the mixture resembles coarse breadcrumbs. Transfer this mixture to a large mixing bowl.
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Combine Wet and Dry Ingredients: Add milk, lemon zest, vanilla extract, and dried currants to the dry ingredients. Stir until just combined, forming a thick batter.
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Prepare for Steaming: Generously grease a pudding mold (about 1.5 to 2 liters in size). Spoon the batter into the mold and seal it tightly with a lid. Place cookie cutters, a folded kitchen towel, or crumpled foil at the bottom of a large stockpot. This prevents the pudding mold from direct contact with the pot’s base and scorching. Add water to the pot and bring it to a boil.
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Steam the Pudding: Carefully lower the pudding mold into the boiling water, ensuring the water level reaches about halfway up the mold. You may need to weigh down the mold to keep it submerged. Cover the pot, reduce the heat to a gentle simmer, and steam for 3-4 hours if using suet, or approximately 90 minutes if using butter. Check the water level periodically and replenish as needed.
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Rest and Serve: Once steamed, remove the pudding mold from the water bath and let it rest for 15 minutes. Invert the Spotted Dick food onto a serving plate. Cut into wedges and serve warm with generous helpings of hot English Vanilla Custard.
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Enjoy! Savor the comforting warmth and delightful flavors of your homemade Spotted Dick food with creamy custard.
Spotted Dick food is a truly unique and charming dessert. Its funny name might grab your attention, but its delicious flavor and comforting texture will win you over. Embrace the British quirkiness and give this classic steamed pudding a try. You’ll be rewarded with a taste of genuine British culinary heritage that’s perfect for a cozy afternoon or a delightful dessert after any meal.
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Traditional Spotted Dick Recipe
By Kimberly Killebrew
This famous traditional English dessert is irresistibly delicious and is sure to win you over!
4.96 from 121 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Dessert
Cuisine english
Servings 6 servings
Calories 498 kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 ounces shredded beef suet (highly recommended for best results, but can substitute 10 tablespoons chilled butter, diced)
- 2/3 cup caster sugar or regular granulated sugar , see NOTE
- 1 cup dried currants
- 3/4 cup milk
- 2 teaspoons quality vanilla extract
- Zest of one large lemon
- English Custard Sauce for serving (click link for recipe)
Instructions
- Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stock pot to prevent the pudding mold from touching the bottom of the pot. Add water and bring to a boil. Generously grease a 1.6 liter pudding mold..
- Place the flour, sugar, baking powder, salt and suet (or butter) in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl.
- Add the milk, lemon zest, vanilla extract and currants and stir until combined. Scoop the batter into the prepared pudding mold and secure it tightly with the lid.
- Lower the pudding mold into the boiling water so that the water comes up to the halfway point of the pudding mold. Reduce the heat to a simmer and simmer undisturbed for 3-4 hours if using suet (it has a very high melting point and needs that amount of time to melt and create the “pockets” throughout the pudding that yields the characteristic light/spongy texture associated with suet-based puddings) or about 90 minutes if using butter. You’ll likely need to weight the pudding mold down with something heavy to keep it from bobbing up and down in the water. I use a plate and then put something heavy on top of it, like another bowl. Check the water level periodically and add more water as needed to keep it at the halfway point of the pudding tin.
- Remove the pudding mold from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Slice into wedges and serve warm with Vanilla Custard. See NOTE about reheating.
Notes
*Caster sugar is simply granulated sugar that has been very finely ground. It is the most popular form of sugar in British baking and is especially suited to items with a short baking time or delicate items like meringue. Because it’s so finely ground it dissolves more quickly. However, after steaming this pudding for 90 minutes, regular granulated sugar will definitely be dissolved. The choice is yours: Buy caster sugar, grind your own using a coffee or spice grinder, or simply use regular granulated sugar. * REHEATING: The key is just to do it in a way that doesn’t dry out the pudding or render it overly moist and mushy. Two methods: Reheat the same way you cooked it by removing the wrapping and returning the the pudding to the mold to steam it for 3/4 to 1 hour or until hot. Or reheat it in the oven: Wrap the pudding in foil and reheat at 300ºF (150ºC) for an hour or until hot.
Nutrition
Serving: 1servingCalories: 498kcalCarbohydrates: 74gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 53mgSodium: 282mgPotassium: 433mgFiber: 2gSugar: 40gVitamin A: 655IUVitamin C: 1.2mgCalcium: 125mgIron: 2.8mg
Keyword Spotted Dick
Tried this recipe?Let us know how it was!
Originally published on The Daring Gourmet December 17, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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