Centenary Stem Ginger Spotted Dick with Brandy Cream


Infused with stem ginger and a citrus burst, this version of Spotted Dick is certain to be winner. Pair with brandy cream for that extra special twist on a classic British pud.

  1. For the pudding, mix together the currants, sultanas, ginger, orange zest and orange juice in a bowl. Ensure all the fruit is coated and set aside.
  2. In a separate bowl, mix the flour, suet, salt and baking powder.
  3. Slowly pour the milk into the flour mixture, continuously mixing until a dough is formed - It should be a roll-able consistency. If it’s too dry, add more milk if necessary.
  4. Drain the fruit then fully incorporate the fruit into the dough.
  5. Shape the pastry into a fat roll about 20cm long then wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion.
  6. Place the wrapped dough onto a steamer and place in a large saucepan of boiling water. If it doesn’t fit, slice into two rolls then place both in the steamer.
  7. Cover and steam for 1 ¾ hours. Top the pan up with boiling water if needed.
  8. Remove from the steamer and allow to cool slightly before unwrapping.
  9. For the brandy cream, whip the double cream and icing sugar together in a bowl until soft peaks form.
  10. Quickly fold in the brandy.
  11. Then gently fold in the mascarpone until fully incorporated.
  12. Serve the Spotted Dick in thick slices with a generous dollop of brandy cream. Delicious!


Prep time: 30 Minutes

Cook time: 1-2 Hours

Serves: 8

  • For The Pudding:

  • 175g currants

  • 80g sultanas

  • 60g jarred stem ginger (drained, chopped)

  • 1 ½ tbsp orange zest

  • 2 tbsp fresh orange juice

  • 280g plain flour

  • 140g suet

  • 1 tsp sea salt

  • 2 tsp baking powder

  • 200ml milk

  • Butter, for greasing

  • For The Cream:

  • 284ml double cream

  • ½ tub mascarpone

  • 1 ½ tbsp whisky

  • 2 tsp icing sugar