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    Steamed Bramley Apple Spotted Dick

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    Steamed Bramley Apple Spotted Dick

    This classic steamed pudding is given extra bite with the addition of Bramley apples. Traditionally served with a knob of butter and swirl of golden syrup, it's also wonderful with warm custard.

    • Preparation time: 20 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 175g plain flour
    • 1 tsp baking powder
    • ½ tsp Waitrose Organic Mixed Spice
    • 75g Atora Light Shredded Vegetable Suet
    • 50g light brown muscovado sugar
    • 75g currants
    • 1 small Bramley apple, peeled and roughly chopped
    • Grated zest of 1 lemon
    • 150ml whole milk


    1. Sift the flour, baking powder, spice and a pinch of salt into a large bowl. Stir in the suet, sugar, currants, apple and lemon zest. Add the milk, stirring to form a sticky dough.
    2. Spoon the mixture into 6 greased 150-200ml individual pudding basins, top with a disc of baking parchment and cover tightly with foil. Place in a large saucepan or deep roasting tin and add enough boiling water to come three quarters of the way up the tin. Cook for 2 hours, keeping the water on a gentle simmer and topping up from time to time with boiling water from the kettle.
    3. Carefully lift the basins out of the pan and remove the foil and paper. Turn out of the moulds, and serve each pudding topped with a drizzle of golden syrup and/or custard.

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    Cook's tips

    You can also cook 1 large spotted dick, with the above ingredients, in a 1.2-litre pudding basin. Butter the basin, spoon in the mixture then cover with pleated and buttered baking parchment followed by a layer of foil. Tie with string and steam for 2½ hours.

    Drinks recommendation

    A dessert wine, with its fragrant nose and luscious honeyed palate, will round off your autumn feast.


    Average user rating

    5 stars