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Spotted Dick with Butter, Golden Syrup and Custard

Tim Hughes

by Tim Hughes from J Sheekey FISH

There's no doubt spotted dick with warm custard is a British classic. This spotted dick recipe is also drizzled with butter and syrup for an indulgent dessert.

From the book

Tim Hughes, Allan Jenkins, Photos by Howard Sooley


Serving spotted dick with a knob of butter on top and custard on the side is a tip from an old gentleman Tim Hughes once met on a train. Intrigued, we tried it, and sure enough, it was delicious. We serve it with butter to this day.

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240 g plain flour
1 tsp baking powder
Pinch of salt
120 g suet
80 g soft light brown sugar
120 g currants
Zest of ½ lemon, grated
½ tsp mixed spice
200 ml water
50 g unsalted butter
4 tbsp golden syrup
300 ml custard

Essential kit

You will need a greased 1 litre pudding basin.


Sieve the flour and baking powder together into a large mixing bowl with the salt. Add suet, sugar, currants, lemon zest and mixed spice, and just enough water to make a soft dough. Mix together with your hands.

Put the dough into a greased 1 litre pudding basin. Drop into a steamer over boiling water. Cover the saucepan and cook for 1 1/2 hours ensuring the pan doesn't boil dry. Top up with boiling water if necessary.

Remove wrappings and cut the pudding into 4cm slices. Place flat on each plate and serve with a knob of butter and drizzle with golden syrup, with custard on the side. For this dish, we use a vegetable steamer sitting over a saucepan but you could use a colander.


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