This Slow Cooker Steamed Spotted Dick Pudding is a traditional British dessert dating back hundreds of years. Our recipe produces an incredibly light, sweet, and comforting pudding with fresh lemon notes and amazingly no suet, eggs, or butter is necessary, so this is a nice budget-friendly recipe. However, this recipe will work fine with dairy milk and butter, so just go with your usual ingredients. For a classic British pudding enjoy a delicious bowl of spotted dick pudding with hot custard, chilled cream, or a drizzle of warmed up golden syrup. We have included a stove-top method within the recipe notes.
Spotted dick is a traditional family favourite with an unusual name! But it is simply an old British term which means spotted pudding - with raisins or dried currants giving the steamed sponge the classic spotty appearance!
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📜 Origins Of British spotted dick pudding
Spotted dick pudding is also historically known as spotted dog pudding (Scotland) or railway/sweet cake (Ireland) and originated sometime during, but more likely before, the British Victorian era when steamed puddings were very popular.
This classic steamed pudding has a rather unusual name but the word 'dick' is simply an old English word meaning 'dough' or 'pudding' and the spotted name refers to the dried currants or raisins that give this pudding the spotty appearance.
In olden English times puddings could be referred to as a 'puddick' or 'puddog' so it is easy to see where the less than charming name spotted dick comes from!
The main ingredients for traditional English spotted dick pudding is beef suet (fat), flour, dried fruit most commonly currants or raisins, sugar, and with many recipes calling for lemon zest or cinnamon. Animal based suet is a hard shelf-staple saturated fat that originates from sheep and cow kidneys.
🍮 Slow Cooker Spotted Dick Pudding
Our slow cooker spotted dick pudding is suet-free, egg-free, and dairy-free yet no-one will know the difference. Instead we use margarine that is suitable for baking - such as Flora or Stork baking spread - which are also vegan-friendly. It also contains apple sauce and milk - we like to use either oat milk or soya milk but really any type of milk will do so go with your usual type. If preferred you can use dairy milk and butter.
Although there is a vegetable suet available [Atora Vegetable Suet or Suma vegan suet] we choose to go with margarine as a budget-friendly alternative as suet prices have risen in the UK. Using margarine does not affect the texture of the finished spotted dick as it is so light with a delicious moist crumb. Vegetable suet is shelf stable so it is a useful ingredient to have in the pantry, so if you find any reduced price ones do snap them up for future tasty puddings.
Another reason we choose to use margarine as opposed to suet was that outwith the UK other countries, such as the US, home cooks may struggle to source suet as an ingredient and we wanted our pudding ingredients to be accessible. Using margarine results in a light pudding that is not heavy or stodgy although it will more than aptly satisfy any cravings for a classic stodgy pudding!
Even though spotted dick is traditionally steamed in a large pot within a pudding bowl or wrapped in a cloth and boiled in the pot, the slow cooker is just as good and is arguably better if taking the cost of electricity into consideration.
Also, by steaming in the slow cooker there will be much less steam and humidity released into the kitchen which can only be a good thing, especially in wet climates like Scotland where we live!
It is traditional to sprinkle the spotted dick pudding with a little sugar whilst it is still hot and before being sliced. It is also traditional to melt butter over the pudding but our pudding is delicious enough so doesn’t need any extra fat but of course you can give it a go if liked. Golden syrup gently warmed up in a pot and poured over a steamed pudding was very popular during the British 1940s and 50’s. Any syrup can be warmed up including maple syrup.
🧈 Ingredients
The 8 ingredients you will need are:
- Margarine or butter [we used Stork baking spread]
- Self-raising flour
- Baking powder
- Granulated sugar [or caster sugar]
- Dried currants or raisins
- Lemon zest
- Apple sauce [you can use ordinary apple sauce from jars]
- Milk [we used soya milk]
Optional ingredient:
- extra sugar for sprinkling over the cooking pudding, we used soft [light] brown sugar but any sugar is fine
🥣 How To Prepare
For this recipe we use apple sauce which can be any type of apple sauce - shop-bought from a jar or tub - or home-made by stewing chopped apples in a little water and mashing when soft. The apple sauce does not add an apple flavour to the pudding as it just helps bind the ingredients and adds a nice moisture to the crumb. This pudding is a good way to use up leftover apple sauce.
Step 1: Cream the margarine and sugar together either with a mixing spoon or with an electric cake mix.
Step 2: Stir through the apple sauce. Add the flour, baking powder, lemon zest, and raisins or dried currants.
Step 3: Mix everything together and then scoop the mixture into a greased pudding bowl.
Step 4: If your bowl has a lid, attach that on or make a home-made lid with baking paper and kitchen foil.
Step 5: Place the bowl into the slow cooker and pour warm water into the slow cooker so that the water comes half way up the pudding bowl.
Step 6: Place the slow cooker lid on the cooker and set the dial to the high setting. Cook for 4 hours.
Step 7: Once cooked, remove the lid, and carefully run a cutlery knife around the edges of the pudding bowl to loosen up the pudding sides.
Step 8: Place a serving plate over the pudding bowl and flip it upside down. If necessary give the bottom of the bowl a hard tap and the pudding should slip out onto the plate.
Step 9: Sprinkle some brown sugar on to the top of the hot spotted dick pudding.
Serving suggestion: Enjoy with cream, hot custard, or a scoop of ice-cream. We like the Alpro single soya cream or the Oatley oat cream.
📋 Recipe notes
⏲️ Storing
Leftovers can be stored within a covered container and kept refrigerated for 3-4 days. Whole puddings can be stored within the pudding bowl but do allow the bowl- if it’s made from stoneware, Pyrex, or ceramic - to come up to room temperature before reheating as the sudden change in temperature from chilled to hot could cause the bowl to crack.
Spotted dick can be frozen for 3-4 months. Thaw to room temperature before reheating.
♨️ Reheating
Leftover pudding can be quickly reheated in a microwave for about a minute or two. Although, if reheating in the pudding bowl then do check that it is microwave safe.
Or add slices of the pudding to an oven-safe dish and cover with kitchen foil. Reheat in a hot oven for 20-25 minutes or until nicely warmed up..
📖 FAQ’S
Pudding basins/bowls/dishes come in a variety of materials including stoneware, ceramic, plastic, and Pyrex glass. For some types of pudding bowls a home-made pudding lid needs to be prepared with greaseproof or baking paper, kitchen foil, and string. Some pudding bowls have their own lid, such as plastic pudding bowls with a clip-on lid, and they are usually re-useable which are rather handy as no home-made lid needs to be prepared which reduces waste.
There is a useful video that details how to prepare a proper pudding lid over on our steamed date and syrup pudding recipe post. However, I usually just cut a piece of baking paper slightly larger than the pudding basin and another piece of larger kitchen foil. I place the baking paper over the top of the bowl and then place the foil over scrunching the sides tightly around the top edge of the basin. I find this method easy for using in a slow cooker as the water does not splash around during boiling, but if I was preparing the basin for cooking in a pot with boiling water on the stove I would use the neater string method.
Steamed puddings are traditionally prepared on the stove-top within a large pot of simmering water that is used to steam cook the pudding. To prepare spotted dick for stove-top steaming use a heat-proof pudding bowl with either a clip on lid or prepare your own lid and steam cook the spotted dick for around 2 ½-3 hours or until cooked, in a pot of gently boiling water.
It is important to maintain the water level half way up the pudding bowl and have it at a gentle boil so do check the water level often during cooking.
A small heatproof saucer or plate can be placed at the bottom of the pot, with the pudding basin placed on top of the plate, to prevent too much direct heat on the bowl. However, we tend to miss this step out as our plate tends to rattle too much and we use a thick bottomed pot so the pudding is less likely to be affected by the direct heat.
Traditionally spotted dick pudding would have a pat of butter placed on top of the hot pudding so that it melts down the sides and then sugar sprinkled over the surface.
A few additional ideas:
* pouring cream (we like to use Oatley oat cream or Alpro single cream or Elmlea plant cream)
* hot custard
* ice cream
* vanilla yogurt
* canned fruit cocktail/tinned fruit mix
* slices of fruit or a tasty fresh fruit salad
* fresh or frozen berry coulis/sauce
* chocolate/toffee/butterscotch sauce
* golden syrup that has been warmed in a pan so that it is easily pourable
👪 More traditional slow cooker pudding recipes- prepared dairy-free & egg-free
There’s nothing more comforting and warming than a traditional family favourite pudding that is full of old-fashioned nostalgia and brings back fond memories. Preparing old-fashioned puddings and desserts in the slow cooker takes the pressure off as it’s just so easy and fuss free. As we are a plant-based family recipe blog all our recipes are prepared with vegan-friendly ingredients but as we want our recipes to be easily accessible we use every-day ingredients - so if you use a particular type of milk or margarine, etc., then do feel free to use those instead.
A few of our favourites are this Traditional Jam Pudding recipe which can also be used to prepare a classic Golden Syrup Pudding, and this Date and Syrup Pudding. For Christmas we like this Christmas Pudding with brandy or orange sauce, and for everyday puddings we love this creamy Rice Pudding.
***please note: for US measurements click the ‘US customary button’ within the recipe and the measurements will switch to tablespoons, cups, and ounces. ***
📖 Recipe
Slow Cooker Steamed Spotted Dick Pudding
Equipment
- 1 ½-2 pint (¾-1 quart) pudding bowl or basin [4 cup pudding bowl], plus greaseproof/baking paper, kitchen foil and string to prepare a lid if necessary, some pudding bowls have clip-on lids
- Slow cooker/crock pot at least 3.5 litres (3 quarts plus) size or large enough to fit your pudding basin with the slow cooker lid placed on top.
- lemon zester
- sieve
- Mixing bowl
- mixing spoon
- sieve
Ingredients
- 70 grams margarine or butter [we used Stork baking spread, plus extra to grease the bowl]
- 70 grams granulated sugar [or caster sugar]
- 120 grams self-raising flour
- 1 teaspoon baking powder
- 115 grams apple sauce [home-made or regular shop bought smooth or small diced apple sauce]
- 100 grams raisins [or dried currants]
- 1 Small-medium lemon [zest removed]
- 2 tablespoons milk [we used oat milk but your usual milk will work fine]
After cooked and removed from the bowl:
- 1 tablespoon soft brown sugar [such as light brown or soft brown sugar, or any type of sugar, use more if preferred]
Instructions
Prep the slow cooker and pudding bowl:
- Set the slow cooker to the high setting. Pour a little water in to cover the bottom and pop a lid on.
- Grease a pudding bowl with a generous amount of margarine as this will make it easier for the cooked pudding to be released.
Prepare the pudding mixture:
- Using either a mixing spoon or electric hand whisk cream the margarine and sugar together until well mixed.70 grams margarine or butter, 70 grams granulated sugar
- Stir through the apple sauce.115 grams apple sauce
- Sift in the flour, and baking powder. Stir through the lemon zest, raisins or dried currants.120 grams self-raising flour, 1 teaspoon baking powder, 1 Small-medium lemon, 100 grams raisins
- Stir through the milk.2 tablespoons milk
- Fold all the ingredients together using a mixing spoon until just combined.
- Scoop the mixture into the pudding bowl and level the surface.
Prepare the pudding bowl lid:
- Pop a lid onto the pudding bowl or prepare a homemade lid (there is a link to a video detailing how to prepare a lid within the recipe notes and FAQ section above). However, it’s just a case of placing a circular piece of parchment paper over the bowl and adding a second piece of kitchen foil over the paper and then tying the lids on tightly with some kitchen string. Trim the lids and string to make it look neat. If your pudding bowl comes with a lid then this can be snapped on and you won’t need a home-made lid.[For a quicker way to prepare a lid I often just cover the bowl with a piece of baking paper just larger than the basin and then add a piece of kitchen foil an inch or so larger than the basin top and scrunch the edges tightly around the basin top. This method is fine for steaming puddings in a slow cooker but if you are steaming the pudding on the stove-top then do prepare a more secure lid with a string fastening.]
Cook the pudding:
- Place the pudding bowl into the slow cooker and pour warm,or boiled water that has cooled for a few minutes, at least half way up the sides of the pudding bowl.
- Pop a lid onto the slow cooker and leave to steam for 4 hours. Don't remove the lid of the slow cooker until 4 hours as passed. The water shouldn't evaporate as it will just steam to the top of the slow cooker and then drip back down.
Remove the cooked pudding from the bowl:
- After 4 hours carefully remove the pudding bowl from the slow cooker and remove the lid. Allow the pudding to sit in the bowl for at least 5 minutes before removing.
- Use a cutlery knife to gently loosen the top edges of the pudding. Place a serving plate over the pudding bowl opening and flip the pudding over.
- If the pudding does not slip out give the pudding bowl a hard tap and the pudding should slide out.
Optional:
- Sprinkle soft brown sugar, or just use granulated sugar, over the top of the pudding and serve with hot custard, chilled cream, or ice cream if liked. It was once traditional to add a pat of butter to the top so that it melted down the pudding but this is not so common nowadays.1 tablespoon soft brown sugar
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Data does not include any accompaniments but does include 1 tablespoon of soft brown sugar for adding to the cooked pudding.
- Leftover pudding can be stored within a covered container and placed in the refrigerator for up to 3-4 days.
- Spotted dick pudding can be stored within the pudding bowl but do allow the pudding and basin, if its made from ceramic, stone, or glass such as pyrex, to come to room temperature before reheating as the change in temperature could crack the dish.
- Freeze spotted dick pudding for up to 3-4 months. Defrost completely to room temperature before reheating.
- Leftovers can be reheated in a microwave for a few minutes either within the pudding bowl if microwave safe, or use a microwave safe plate.
- Alternatively place the pudding into an oven-safe dish and cover with a piece of kitchen foil and reheat in a hot oven for 10-15 minutes or until warmed through.
- Dried currants, raisins or sultanas can be used for this recipe. Although it is traditional to use dried currants. Dried cranberries could also be used for a festive spotted dick that could be used as a Christmas pudding alternative or as a Thanksgiving dinner dessert.
- Any type of apple sauce can be used either home-made or shop bought. Any shop bought variety is fine either completely smooth or those that come in small apple dice.
- This recipe is a good way to use up leftover apple sauce.
- We are a plant-based family recipe blog so all our ingredient suggestions so we use vegan- friendly ingredients, but if you have different dietary needs you can use your usual ingredients.
- We like to use soya or oat milk for pudding recipes, but we also use almond milk, or your usual milk.
- For baking fats we like to use Stork baking spread, or Flora dairy-free versions, or vegan butter such as Flora plant butter. However, it’s best to avoid lite or diet margarines as these tend to contain more water.
- For different dietary requirements butter will work fine for this recipe.
- Prepare the pudding on the stove-top: Fasten a lid onto the pudding bowl and place the bowl into a large pan of gently boiling water and cook for two and a half - three hours, or until the pudding has cooked through. Make sure that the water level is maintained at least half way up the pudding bowl, by adding boiling water whenever required. You don't need to add a lid to the pot as but you can if you would like to, as it helps keep steam in the pot. Some people like to add a heat-proof saucer to the bottom of the pot and then place the pudding bowl on top. Check the pudding after 2 and a half hours and see if it has cooked through by placing a skewer through the pudding top and if it comes out clean it is ready. If it needs more time secure the lid back onto the bowl and cook for an extra 30 minutes.
Nutrition
💬 Comments
Prepared our Spotted Dick Pudding? We would love to know how you got on with the recipe so it would be wonderful if you would leave us a comment below and click the star ratings. It's very much appreciated. Thanks so much, Jacq x
R. A. Yaniv says
This is a question that I have regarding ingredients and amount.
In North America - USA and Canada - baking powder and baking soda are different. Baking powder can be made from Baking Soda, Cream of Tartar and cornstarch. The cornstarch is there to absorb moisture to stall a reaction between the Baking Soda and Cream of Tartar while it is in the container. Baking powder requires moisture and heat to leaven (produce CO2 gas), while baking soda needs moisture and acid to do the same job. In the presence of an acid ingredient, one needs less baking soda in the recipe as there may be an aftertaste if too much is used. It is possible that the apple sauce may contain sufficient acid (if containing citric acid or ascorbic acid as a preservative) to help the baking soda react and leaven. (Note: When students have mistakenly added baking soda to a recipe calling for baking powder and there is an berry jam or tomato topping, the jam or tomato topping touching the crust turns green.) So which is supposed to be used in this recipe and how much?
Jacq says
Thanks for your detailed comment! I do appreciate you taking the time to explain. It was my mistake, as sometimes I do muddle up that bicarbonate of soda is the one that is known as baking soda in the US and not baking powder. The spotted dick recipe only requires baking powder and 1 teaspoon is sufficient.