Pineapple Spotted Dick with Toffee Sauce

Simon Rimmer's tropical version of a traditional British nursery pudding is served with warm custard and a sticky toffee sauce
By Simon Rimmer
Pineapple Spotted Dick with Toffee Sauce
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 300 g plain flour
  • 1.5 tsp baking powder
  • 150 g shredded suet
  • 75 g sugar
  • 100 g currants
  • 1 orange, grated zest
  • 150 ml milk
  • 125 g pineapples

For the custard

  • 6 egg yolks
  • 75 g sugar
  • 600 ml milk
  • 1 vanilla pod, split

For the toffee sauce

  • 100 g dark brown sugar
  • 100 g butter
  • 100 g golden syrup
  • 100 ml double cream


1. Generously grease a pudding basin.

2. In a large mixing bowl, combine the flour, baking powder, suet, sugar, currants and orange zest. Fold in the milk and pineapple.

3. Transfer the mixture into the buttered bowl and cover with pleated greaseproof paper, securing it under the rim with string to allow room for the pudding to expand.

4. Place the pudding in a pan of simmering water - the water should come just below bowls's rim. Steam the pudding for 1 hour. While the pudding is cooking, make the custard.

5. For the custard, beat together the yolks and sugar in a mixing bowl. Put the milk and vanilla pod in a saucepan and bring to the boil. Strain the hot milk onto the beaten eggs and whisk together.

6. Return the custard to the saucepan. Cook over a very low heat, stirring constantly until it thickens - the custard should lightly coat the back of a spoon.

7. To make the toffee sauce, place the sugar, butter and golden syrup in a saucepan. Bring to the boil, remove from the heat and stir in the cream.

8. Serve the pudding in slices, and accompany with the warm custard and toffee sauce

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