A Comforting Take on a British Classic
Spelt spotted dick keeps the same warm, homely feel as the original, but with a gentle nutty depth from the spelt flour. The texture stays soft and tender, while the dried fruit adds small bursts of sweetness. The suet keeps everything light, so the pudding never feels heavy. The flavour works well in cool weather or after a Sunday roast. You get a nostalgic dessert that feels slightly upgraded but still familiar. It is simple to make and easier than it appears.
Why This Version Stands Out
Spelt flour adds structure without making the pudding dense. It blends smoothly with suet, sugar, and fruit, creating a balanced dough that steams evenly. The custard pairs perfectly with the pudding, adding warmth and a silky finish. The method relies on straightforward steps, clear timings, and no complicated equipment. You get reliable results each time. This recipe suits anyone who enjoys classic desserts with a wholesome edge.
Spelt Spotted Dick with Custard
Description
This spelt spotted dick delivers a soft, comforting steamed pudding with a nutty flavour and sweet bursts of fruit. Paired with smooth warm custard, it creates a classic British dessert that feels wholesome, satisfying, and simple to prepare.
Ingredients
For the Spelt Spotted Dick
For the Custard
Instructions
Prepare the Pudding.
- Combine the spelt flour, suet, caster sugar, baking powder, salt, and raisins in a bowl.
- Add the milk and vanilla. Stir until a soft dough forms. Add a splash of milk if dry.
- Shape the dough into a log. Wrap in baking parchment, then foil, leaving small space for expansion.
- Place the wrapped pudding in a steamer above simmering water.
- Steam for 1 hour and 30 minutes, checking water levels halfway.
Make the Custard.
- Warm the milk in a saucepan until steaming.
- Whisk egg yolks, sugar, and cornflour in a bowl.
- Pour a little warm milk into the bowl to temper the mixture.
- Return everything to the saucepan.
- Stir on low heat until thick and smooth.
- Add vanilla and stir again.
Serve.
- Unwrap the pudding carefully.
- Slice while warm.
- Pour custard over the top and serve immediately.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 95mg32%
- Sodium 230mg10%
- Potassium 260mg8%
- Total Carbohydrate 65g22%
- Dietary Fiber 4g16%
- Sugars 30g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
You can prepare the pudding in advance and reheat slices in the microwave with an extra splash of custard. The dough should feel soft but never sticky before steaming.
Optional Substitutions & Variations
- Swap raisins for currants, sultanas, or a mix.
- Use orange zest instead of lemon for a sweeter aroma.
- Replace whole milk with oat milk for a richer plant-based custard.
- Add a pinch of cinnamon for a warm flavour twist.
Storage Instructions
Keep leftover pudding in an airtight container for up to 3 days. Reheat gently with custard poured over the top. The texture stays soft after steaming.
