Spotted Dick

It’s freezing cold and miserable outside, time for another winter classic – Spotted Dick (I can hear you giggling – stop it!)

A really easy dessert to prepare requiring minimal effort but quote a long steaming time.

Use a dried fruit mix of your choice – stick with the traditional sultana or be a bit more adventurous.  I’ve used equal parts of raisin, sultana, sour cherries and cranberries

Makes enough to fit a 1.1ltr pudding basin


  • 200g Dried Fruit
  • 4 tbsp Brandy
  • 250g Plain Flour
  • 3 tsp Baking Powder
  • 125g Suet
  • 85g Golden Granulated Sugar
  • zest of 1 Lemon
  • zest of 1 Orange
  • 150-200ml Water


  • Soak the dried fruit in the brandy, stir well and zap in the microwave for about 30 seconds to warm though.  Set aside for about 30 minutes
  • Start by preparing your pudding basin.  Grease well with butter then cut a disc of baking parchment 2-3 inches wider the the diameter of the top of the basin.  Make an overlap fold
  • Find a pan big enough to tae the pudding basin and put a small plate or saucer int he bottom.  Half fill with water and bring to the boil
  • Sift the flour and baking powder into a mixing bowl then add the suet, sugar and zest.  Mix well
  • Drain the dried fruit, setting the liquor to one side.  Mix the fruit into the dried ingredients
  • Make the liquor up to 150ml with water and add to the bowl, bringing the mixture together to form a soft dough.  You may need to add up to another 50ml of water
  • Once well combined, tip into the pudding basing and cover with the baking parchment
  • Cut a sheet of foil and again fold in a pleat to allow room for expansion during cooking.  Push the foil tightly over the top of the basin and over the edges to seal
  • Tie up around the rim with a piece of string to hold the foil tightly in place, and use the ends of the string to make a handle to help get the basin in and out of the pan
  • Add the basin to the pan and adjust the water levels to know more than ⅔res of the way up the side of the basin
  • Cover the pan and simmer for about  1 ½ – 2 hours, until the sponge springs back when pressed
  • Serve with fresh custard or golden syrup


Rather than brandy, why not steep your fruit in a home made liqueur?

You can create a rolled pudding, more like jam roly poly, in which case you should not add the fruit to the dough, but roll the dough out and spread the fruit in a layer before rolling up.  If you choose to follow this route make sure the dough isn’t too sticky.  If you wish, you can also follow the roly poly recipe and cook in the oven rather than steaming

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