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Spotted Dick with Golden Syrup Custard

An old-fashioned British dessert featuring a soft, spiced pudding with currants, served with rich golden syrup custard.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dessert, Pudding
Cuisine: British, Comfort Food
Calories: 860
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour plus extra for dusting
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 4 ounces shredded suet (about 1 cup)
  • 1/3 cup soft light brown sugar packed
  • 3/4 cup currants
  • 1/2 zest of lemon finely grated
  • 1/2 teaspoon mixed spice (pumpkin pie spice can be substituted)
  • 3/4 cup cold water plus 1 tablespoon
For Serving
  • 3 1/2 tablespoons unsalted butter cut into 4 knobs
  • 4 tablespoons golden syrup (light corn syrup or honey can be used instead)
  • 1 1/4 cups hot custard

Method
 

Preparation
  1. Grease a 1-quart pudding basin generously with butter.
  2. Sift the flour, baking powder, and salt into a large bowl.
  3. Stir in the suet, brown sugar, currants, lemon zest, and mixed spice until everything is evenly mixed.
Making the Dough
  1. Pour in the cold water a little at a time, mixing with your hands until the mixture becomes a soft, slightly sticky dough that holds together.
  2. Stop adding water once the dough feels right.
Steaming
  1. Press the dough into the greased basin, keeping the top level.
  2. Cover it with a pleated sheet of parchment, place foil on top, and tie it with string.
  3. Stand the basin in a steamer over a saucepan of boiling water, cover, and steam for 1 hour 30 minutes, checking the water level often.
  4. The pudding is ready when it is well risen, firm, and springy to the touch.
Serving
  1. Remove the covering and turn the pudding out onto a board.
  2. Cut into slices about 1 1/2 inches thick.
  3. Serve each slice on a warm plate with a knob of butter, drizzled with golden syrup, and hot custard around the side.

Notes

If you have leftovers, wrap the pudding tightly and refrigerate for up to 3 days. Reheat in the microwave or re-steam gently. For the best flavor, make the custard fresh when serving.