Vegan Spotted Dick
This vegan version of the traditional English pudding will leave everyone wanting more! Serve this vegan spotted dick with a dollop of thick and creamy vegan custard for a comforting vegan dessert.
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If you’re craving some good old-fashioned comfort food, look no further than this delicious steamed vegan pudding. Historically, spotted dick was made with beef suet and some versions include butter and eggs. This recipe uses vegetable suet, dairy-free butter and soya milk to make it just as tasty but vegan-friendly.
What is spotted dick?
This traditional British dish is a much-loved classic, often served during the colder months as a warming, hearty dessert. ‘Spotted’ comes from the raisins or currants which give it a spotted appearance, whilst ‘dick’ is an old word for pudding.
What is vegetable suet?
Vegetable suet is made from vegetable oil and is a hard, white fat. It’s mixed with a thickening product like rice flour and is used to make puddings, pies and pastries as well as dumplings for stews. Vegetable suet adds a light, fluffy texture to your recipes by trapping air as it melts. It also contains around 25% less fat than suet made from animal fat.
How do I use suet?
Ensure your suet is at room temperature so that it melts easily and be sure not to overcook it. If you buy it in a block, you will need to grate it first but most brands now sell vegetable suet that has already been shredded.
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Calories: 280
Servings: 8
Rating:
Total Time: 1 hour 30 minutes
Calories: 280
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 17.5 17.5 g wholemeal self-raising flour
- 13.75 13.75 g white self-raising flour
- 15.625 15.625 g vegetable suet
- 10 10 g caster sugar
- 18.75 18.75 ml soya milk
- 22.5 22.5 g currants
- 0.125 0.125 tsp ground ginger
- 0.125 0.125 small orange, zest only
- 0.125 0.125 lemon, zest only
- dairy-free butter, for greasing
- To serve
- vegan custard or cream
Method
- Put the wholemeal flour, white flour and salt in a bowl.
- Add the suet, currants, sugar, ginger, lemon and orange zest. Stir to combine.
- Pour in the milk and mix to a firm but moist dough, adding the additional 2-3 tbsp if necessary.
- Grease a pudding basin with the butter and spoon the mixture into the basin. Loosely cover with a piece of folded greaseproof paper and tie with string, then place a damp tea towel over this and tie again with string.
- Place the basin into a large lidded saucepan and fill the pan ⅔ of the way up with water. Cover with the lid, bring to a boil and simmer for 1 hour.
- Serve hot with vegan custard or cream.
Each 100g serving provides:
11.6g Fat, 5.4g Saturates, 40.6g Carbohydrate, 10.6g Sugars, 2.7g Fibre, 4.4g Protein, 0.19g Salt.
Hungry for more? Try making this vegan steamed jam suet sponge pudding!
