Spotted Dick with Custard

A sumptuous pudding from Martin Blunos, made with juicy muscatel raisins and apples and served with a luxurious custard sauce
By Martin Blunos
Spotted Dick with Custard
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the dough

  • 115 g self-raising flour
  • 50 g freshwhite breadcrumbs
  • 70 g shredded suet
  • 100 ml milk, approx

For the filling

  • 160 g cooking apples, peeled and cored weight
  • 185 g muscatel raisins
  • 75 g light brown sugar
  • 1/4 tsp mixed spice
  • 1 small lemon, zest only

For the custard

  • 1 large vanilla pod
  • 275 ml double cream
  • 3 large egg yolks
  • 1 tsp cornflour
  • pinches turmeric


1. Make the filling first: chop the apple coarsely and mix together with the remaining filling ingredients and set aside.

2. For the dough: mix the dry ingredients together in a mixing bowl. Add the milk and form into a smooth ball. Add more milk if too dry.

3. Lightly flour a board and roll out the dough into a rectangle about A4 size. Spread the filling over the dough and roll up like a Swiss roll. Wrap in baking parchment and then in foil, twisting the ends to secure.

4. Steam, covered, for 2 hours.

5. To make the custard: split the vanilla pod, scrape out the seeds and put the pod and seeds into a pan with the cream. Heat, but do not boil.

6. Beat together the egg yolks, cornflour, turmeric and a pinch of salt. Pour over the cream and vanilla, mixing well. Pour into a clean pan and return to the heat. Cook gently for about 8 minutes until thickened.

7. Pass through a medium sieve to remove any bits and the split pod.

8. Remove the spotted dick, allow to rest for about 5 minutes, then unwrap and cut into thick slices. Serve with the custard.

Rate This Recipe