Spotted Dick


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This dish has a curious name. 'Spotted' comes from the raisins inside the dish. The nutmeg and cinnamon really give this dish a lovely spice quality. It is a Victorian-era pudding dish that is very traditional and British in theme!

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Time needed

20 min preparation + 2 1/2 hour cooking

Serving Size / Yield

8 servings


  • 2 C. all-purpose flour
  • 2 C. fresh bread crumbs
  • 1 C. white sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 sticks butter, cut in pieces
  • 1 C. dried cranberries
  • 1/2 C. golden raisins
  • 1/2 C. dark raisins
  • 3/4 C. milk

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Fill a large pot with water and place rack or other platform in the pot. Bring to a simmer. Grease a large heatproof bowl or pudding mold with a tight lid and set aside.

Whisk the flour, bread crumbs, baking powder, sugar, salt and spices together in a large mixing bowl. Fold in the butter until the mixture is combined. Put in the raisins and cranberries. Pour in the milk and fold in until the mixture is moist. Turn over and put into the prepared dish, pressing the top down with a spatula.

Seal the dish tightly with the lid. Lower the dish into the pot until the dish is submerged halfway into the water. Steam for 2 1/2 hours or until golden, adding water as needed. Remove pudding and then remove the lid, inverting the pudding onto a plate. Serve with your choice of custard sauce.


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