Traditional Spotted Dog Steamed Pudding

Name: Traditional Spotted Dog Steamed Pudding
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 2 cup self-raising flour; 4 oz beef suet, finely shredded; 0.5 cup dried currants; 0.5 cup raisins; 2 tbsp granulated sugar; 0.5 tsp salt; 0.75 cup cold water

Spotted Dog — The Comforting British Pudding That Steams to Perfection

This old-fashioned steamed pudding gets its playful name from the currants and raisins scattered throughout the tender suet pastry. Two hours of gentle steaming creates a dessert that's dense yet light, with pockets of sweet fruit in every slice.

EnglishDessertComfort FoodWinter

Prep20 min

Cook2 hrs

Total2 hrs 20 min

Servings6

Difficultymedium

Nutrition

fat8g

carbs52g

protein6g

calories285

Ingredients

2 cupself-raising flour
4 ozbeef suet, finely shredded
½ cupdried currants
½ cupraisins
2 tbspgranulated sugar
½ tspsalt
¾ cupcold water

Instructions

Combine the flour, suet, currants, raisins, sugar, and salt in a large mixing bowl, tossing everything together with your hands. The suet should be evenly distributed — no clumps hiding in corners.
Pour the water in slowly while stirring with a wooden spoon, bringing the mixture together into a soft dough that holds its shape without being sticky. If it feels too dry, add water a tablespoon at a time until it comes together.
Form the dough into a compact log about 8 inches long, then wrap it snugly in greased parchment paper, twisting the ends like a candy wrapper. Wrap the whole thing in foil for a second seal — this prevents water from seeping in during steaming.
Set the wrapped pudding on a steamer rack or heatproof plate inside a large pot with a tight-fitting lid. Add enough boiling water to reach halfway up the sides of the pudding, then cover the pot completely.
Keep the water at a gentle boil and steam for exactly 2 hours, topping off with more boiling water every 30 minutes to maintain the level. The pudding is done when it feels firm to the touch through the wrapping.
⏱ 2 hrs
Carefully unwrap the hot pudding and transfer to a serving plate. Slice into thick rounds while still warm — the texture is best when it's fresh from the steamer.