Spotted Dick

The Staff Canteen

The Staff Canteen

Premium Supplier 27th November 2019
The Staff Canteen

The Staff Canteen

Premium Supplier

Spotted Dick

90 min

The original spotted dick as invented at Sweetings in 1889.

This recipe is extracted from Signature Dishes that Matter, A celebration of the iconic restaurant dishes that defined the course of culinary history.

Follow this link for a chance to win a copy:


Spotted dick

  • 600 g (1 lb 5 oz) plain (all-purpose) flour 20 g (4 teaspoons) baking powder 300 g (11 oz) shredded suet 150 g (5 oz) caster (superfine) sugar 350 g (12 oz) currants 2 lemons, zest only 600 ml (1 pint) milk


  • 400 ml (14 fl oz) milk 400 ml (14 fl oz) double (heavy) cream 12 free-range egg yolks 150 g (5 oz) caster (superfine) sugar


Spotted dick

Sift the flour and baking powder into a large bowl; add the suet, caster (superfine) sugar, currants and lemon zest. Mix to combine.
Add the milk and mix to a soft dough.
Pipe the mix into small basins and place a small circle of greaseproof (wax) paper on top before closing with a lid.
Place in a steamer and steam for approximately an hour.

For the custard

Place the milk and cream into a saucepan and bring to a simmer.
Place the egg yolks and sugar into
a bowl and whisk together until light and frothy.
Pour on the hot milk and stir well. Pour the mix back into the pan and cook over a low heat until just thickened, stirring constantly with a wooden spoon.
Serve with the puddings.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.