Gluten Free Spotted Dick
The infamous Spotted Dick Pudding but adapted ever so slightly to be gluten free with a dairy free and vegan option too. This old British Classic Pudding is a household name in the UK and many have fond memories of their grandparents homemade puddings. Slightly sweet, steamed pudding always best served with lashing of hot custard.
Servings: 4
Calories: 358kcal
Equipment
- 0.65L pudding basin This link has all basin sizes included
Ingredients
- 115 g gluten free self raising flour
- 50 g caster sugar
- 50 g gluten free vegetable suet or make your own
- 75 g raisins or currants
- 25 g candied mixed peel
- 100 ml dairy free milk or use normal milk if you can
- ½ tsp psyllium husk powder this is optional
- ¼ tsp salt
- 1 tbsp oil (I use vegetable or sunflower) to grease pudding basin
Instructions
- The first thing to do is grease your pudding basin. I also add a disk of greaseproof paper to the bottom or press a cupcake case flat and pop that into the basin to aid with the removal of the pudding.
- In a large mixing bowl, add the gluten free self raising flour, the suet, dried fruits, sugar and salt and give it a quick mix to combine. You also add the psyllium husk at his point to if using.
- Next start to pour in the milk or milk alternative. Do this in stages and keep mixing. You're looking for a sticky but stiff batter.
- Scoop the sticky batter into the prepared pudding basin and smooth out any lumps and bumps.
- Now you need to cover with greaseproof paper and foil. To do this I create an expansion joint in the layers (It's very unlikely this pudding will rise above the top of the basin, this is just a precaution).
- Finally, secure the paper and foil either by tucking under the basin or do what I do sometimes and add a decent sized elastic band.
- Place in the top of your steamer. I use a three-tier hob steamer and remove one of the tiers. NOTE: make sure you add enough boiled water to the bottom pan, you don't want this to boil dry.
- Steam for 1.5 hours checking on the water levels after 1 hour and topping up if necessary.
- Once the 1.5 hours is up, very carefully remove the paper and foil and insert a wooden skewer to make sure it comes out clean and it read.
- Remove from steamer and set aside for 5mins before freeing the pudding from the sides of the basin with a rounded knife. Finally invert onto a plate to serve.
Notes
WANT TO MAKE THE ROLLED UP VERSION?
Follow all the steps above but instead lay out a layer of foil and on top of that add an equal size layer of greaseproof paper. Then dust with flour.
Scoop dollops of the batter onto the paper and foil and tease it into a sausage/roly poly shape.
Wrap the mixture up in the paper and foil and squeeze the ends to secure tightly.
Place this in the streamer as above (but only for 1hr) OR as you would do with my Jam Roly Poly and steam in the oven with a roasting tin filled with water also for 1hr only.
Nutrition
Calories: 358kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 170mg | Potassium: 196mg | Fiber: 4g | Sugar: 19g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg