🍰 Desserts

Vegan Spotted Dick

Spotted Dick is one of the most iconic traditional British desserts — a warm, comforting steamed suet pudding studded with currants or raisins (“the spots”), traditionally served with rich vanilla custard. This vegan version keeps the same light, fluffy texture, sweet buttery flavour, and homely charm, replacing suet, eggs, and dairy with simple plant‑based ingredients. It tastes just as nostalgic and delicious as the original, perfect for a classic Sunday lunch or cold‑weather treat.

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Time

100 min

Serves

Difficulty

medium

🛒 Ingredients

#For the Pudding;
1½ cups self‑raising flour,, ½ cup vegetable suet or cold grated coconut oil
¾ cup currants or raisins,, ⅓ cup light brown sugar
1 tsp mixed spice (or cinnamon/nutmeg blend).. Pinch of fine salt
½ cup unsweetened plant milk (oat or soy works best).. 1 tbsp lemon zest
1 tbsp golden syrup or maple syrup (optional, for extra sweetness)
#Vegan Vanilla Custard;
2 cups unsweetened plant milk,, 2 tbsp cornflour,, 2–3 tbsp caster sugar
1 tsp pure vanilla extract,, Pinch of turmeric (optional, for pale yellow colour)

👩‍🍳 Instructions

1
Mix the pudding: In a large bowl, stir together flour, suet or coconut oil, sugar, mixed spice, salt, lemon zest, and dried fruit until evenly combined.
2
Bind the dough: Add plant milk and syrup (if using) a little at a time, mixing gently until you have a soft, slightly sticky dough — do not overwork it.
3
Prepare the basin: Grease a 1‑litre pudding basin generously with vegan butter or oil. Spoon the mixture in and smooth the top. Cover with a double layer of baking paper and foil, pleated in the centre to allow expansion; tie securely with string.
4
Steam: Place the basin into a large pot. Pour boiling water halfway up the side of the basin. Cover the pot and steam over low‑medium heat for 1 hour 30 minutes to 2 hours, topping up with boiling water as needed.
5
Make the custard: While the pudding steams, whisk cornflour with a splash of cold milk until smooth. Heat the rest of the milk with sugar until almost boiling, pour into the cornflour mix while stirring, then return to the pan and cook gently until thick and creamy. Stir in vanilla.
6
Serve: Carefully lift the basin out, remove the foil and paper, turn out onto a warm plate, and serve hot with plenty of smooth vanilla custard.