Gluten-Free Spotted Dick
Spotted Dick is a glorious traditional suet pudding studded with currants, mixed peel and spices, designed to warm you from the inside out.
Servings Prep Time
8people 20minutes
Cook Time Passive Time
2hours 1hour
Servings Prep Time
8people 20minutes
Cook Time Passive Time
2hours 1hour
Ingredients
  • 125g currants
  • 3tablespoons rumor whisky or brandy
  • 140g sweet rice flour
  • 120g oat flour
  • 100g almond flour
  • 2teaspoons baking powder
  • ¼teaspoon sea salt
  • 180g fresh beef suet
  • 125g soft brown sugar
  • 40g mixed peel
  • ¼teaspoon ground cinnamon
  • ¼teaspoon ground nutmeg
  • 225-250ml whole milk
Instructions
  1. First place the currants in a small bowl and spoon over the rum, leaving them to soak for at least an hour.
  2. Sift the flours, baking powder and sea salt into a large bowl.
  3. Then stir in the suet, sugar, soaked currants (without the excess liquid), mixed peel and spices.
  4. Pour in just enough milk to make soft dough, mixing together with your hands.
  5. Shape the dough into a thick log and loosely wrap in muslin or cheesecloth, securing the ends with string.
  6. Then wrap in foil.
  7. Place the Spotted Dick in a large saucepan, pour boiling water all around the spotted dick until it has submerged and bring up to a boil. Turn the heat down to simmer, put the lid on and leave to cook for two hours.
  8. Remove the Spotted Dick carefully from the water and serve immediately with lashings of custard.