Spotted Dick

A dense and soft steamed pudding, dotted with dark raisins. The texture is firm to the touch but melts in the mouth, with a hint of citrus cutting through the richness.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1003
• Protein: 8 g
• Carbs: 95 g
• Fat: 65 g

Ingredients

• 250 g Wheat flour ( sifted )
• 125 g Lard ( cold, diced )
• 75 g White sugar
• 150 g Raisin
• 150 ml Whole milk
• 1 piece Citrus limon (L.) Burm. f. ( zest only )
• 1 tsp Baking powder
• 1 pinch Gray sea salt
• 125 g Beef Suet ( finely shredded )

Instructions

1. Dough rubbing

   In a large mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt. Rub in the lard and the beef suet with your fingertips until the mixture resembles coarse breadcrumbs. No large lumps of fat should remain.

2. Adding fruit and binding

   Add the raisins and lemon zest. Gradually pour in the milk while mixing with a spatula. The dough should come together into a soft mass that pulls away from the sides of the bowl without sticking to your fingers.

3. Shaping and wrapping

   On a floured work surface, shape the dough into a log about 20 cm long. Wrap it loosely in buttered parchment paper, then in a clean cloth. Tie the ends with kitchen string like a sausage to maintain the shape during steaming.

4. Steaming

   Place the log in a steamer basket over simmering water. Cover tightly. Steam for 1 hour and 30 minutes. When finished, the pudding should feel firm to the touch through its wrapping.

Chef's tips

• Do not wrap too tightly; the dough needs room to expand without bursting the cloth.
• Check the water level in the pot halfway through to prevent the bottom from burning.

Storage

Keeps for 3 days in the fridge. Reheat strictly by steaming to restore its softness.