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Spotted Dick
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Spotted Dick — [Spot-tid Dik]
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Could I have the spotted dick, please?
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A traditional British steamed suet pudding with dried fruit.
Why try it?
This dessert is a glimpse into the hearty, rib-sticking sweets beloved in British cuisine, maintaining familiarity in traditional Oxford dining. Its quirky name is as famous as its nostalgic flavors.
How it tastes
Dense and moist with a subtle sweetness from the dried fruit, the pudding is best served warm with a custard. The suet makes it rich, and it dissolves in the mouth, filling the senses with warmth and comfort.
Origin & History — first documented: 1865
The dessert dates back to the 19th century, using suet, a common cooking ingredient in British households. The 'spotted' refers to the fruit inside, and 'dick' is believed to be derived from the word 'dough'. It's been a staple in school lunches and home kitchens ever since.
Recipe
Ingredients
- 🌾 150 g flour
- 100 g suet
- 100 g raisins
- 🍯 50 g sugar
- 🥛 200 ml milk
- 🥚 2 eggs
- 1 tsp baking powder
- 🧂 1/2 tsp salt
Method
- 1 Combine flour, suet, baking powder, and salt in a bowl.
- 2 Add raisins, sugar, beaten eggs, and milk; mix until a thick batter forms.
- 3 Pour into a greased pudding basin, cover, and steam for 1.5 hours.
- 4 Serve warm, ideally with custard.
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