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This recipe is classed as intermediate

Rating 3.45 / 5 (229 votes)

Prep time:
25 min
Cook time:
1 hr

Steaming hot and deeply comforting, this classic spotted dick from James Martin will certainly stick to your ribs


1. Soften half the butter and use to grease a 1.4 litre pudding basin.

2. Combine the flour, baking powder, suet, sugar and currants in a large bowl, mixing well.

3. Melt the remaining butter and stir into the flour mixture.

4. Stir in the lemon juice and zest.

5. Combine the milk and cream in a small jug. Slowly stir enough into the mixture to bring it to a dropping consistency.

6. Pour the mixture into the pudding basin. Cover with a double layer of greaseproof paper (make a pleat in the middle to allow for expansion), tied in place with string.

7. Place the basin in a steamer basket set over boiling water. Cover and steam for about 1 - 1 1/2 hours until cooked. Check the water level now and again to make sure it doesn't burn dry.

8. Serve with custard or, if you're feeling wicked, a big dollop of clotted cream.


  • 50 g butter
  • 350 g plain flour
  • 3 tsp baking powder
  • 140 g shredded suet
  • 85 g caster sugar
  • 115 g currants
  • finely grated zest and juice of 2 lemons
  • 75 ml milk
  • 75 ml whipping cream
  • custard or clotted cream, to serve

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Latest Comment


very delicious, really taste the lemon, my first attempt/taste of a suet pudding,the only criticism would be it did not cook in the time stated, I cooked it for two hours and even then it was not completely cooked at the top... I would say for these quantities you would need to cook it for at least three hours... otherwise, a fantastic pudding.. but not for the faint hearted....

Mo80 Mo80  Posted 06 May 2012 1:49 PM

Or if you are lazy, Marks & Spencer do a spotted Dick that takes some beating.

Shallotman Shallotman  Posted 24 Apr 2011 11:31 AM

Delicious and fresh tasting.Easy to make.

sarah JaneC78610 sarah JaneC78610  Posted 27 Aug 2010 8:08 PM