Spotted dick with lemon syrup

    3 hours 5 min

    Hearty traditional puds are back in fashion and are ideal on chilly days. This steamed sponge dotted with currants and served with a warm lemony syrup is a real treat.

    97 people made this

    Serves: 6 

    • 175g self-raising flour
    • pinch of ground cinnamon
    • pinch of salt
    • 50g caster sugar
    • 75g shredded suet or coarsely grated chilled butter
    • 75g currants
    • finely grated zest of 1/2 lemon
    • 1 egg, lightly beaten
    • 5 tbsp semi-skimmed milk
    • 4 tbsp golden syrup
    • finely grated zest of 1/2 lemon
    • 2 tbsp lemon juice

    Prep:20min  ›  Cook:2hr45min  ›  Ready in:3hr5min 

    1. Sift the flour, cinnamon and salt into a mixing bowl. Stir in the sugar and the suet or butter, followed by the currants and lemon zest. Make a well in the middle, add the egg and the milk and mix to a soft dropping consistency, adding a little more milk if needed.
    2. Line the base of a well-greased 1 litre pudding basin with a circle of greaseproof paper, then spoon in the mixture. Place a double thickness of greaseproof paper, pleated in the centre, over the pudding, then tie securely with string. (The pleat allows room for the pudding to rise.)
    3. Put the basin on a trivet or an upturned saucer in a saucepan and pour in enough boiling water to come halfway up the sides of the basin. Cover the pan and steam for 1 3/4 hours, topping up with boiling water as necessary. (Alternatively, the pudding can be baked, uncovered at 180°C/gas 4 for 1 hour or until well-risen. Cover with foil towards the end of cooking if the pudding is browning too much.)
    4. When the pudding is almost cooked, make the lemon syrup. Put the golden syrup, lemon zest and juice in a small saucepan and gently heat, stirring occasionally until the mixture just begins to bubble. Turn off the heat.
    5. Remove the basin from the pan and ease round the edge of the pudding with a round-bladed knife to loosen it. Turn out onto a warmed plate, then pour the hot lemon syrup over the top. Serve cut into wedges.


    *If using grated butter, chill it first in the freezer for about 20 minutes, then hold the end in a piece of foil while grating, to prevent it melting with the warmth of your hand. *To microwave, leave uncovered and cook on full power at 650 watts for about 5 minutes (depending on the power of your microwave oven). Leave to stand for 3–4 minutes before turning out. To check if it is cooked through, a cocktail stick inserted in the middle should come out clean.

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    Reviews in English (7)


    Fantastic recipe. I made custard to go with it, however it was delicious on its own. I substituted doves plain gluten free flour and added baking powder and soda to it. I've never had spotted dick before and this is a great way to be introduced to it. I couldn't recommend this recipe more. I also used Lakelands sticky toffee pudding mould/ maker and it cut the cooking time to only one hour. I'm sure if I opened it after 50 minutes it would have been ready. Thanks for the wonderful recipe.  -  05 Mar 2012


    Had it with custard. Was lovely  -  16 Mar 2012


    Easy to make although I made 6 individual ones and cooked for 1 1/2 hours in pressure cooker or steam for 20 / 25 minutes in a rice cooker. Lovely!  -  17 Mar 2018