ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
62% would make again

Vegan Spotted Dick & Custard

Tasty Team
October 09, 2020
Vegan Spotted Dick & Custard

Ingredients

for 6 servings

  • ½ lb self raising flour (225 g)
  • ½ teaspoon baking powder
  • 1 cup vegan butter (125 g), frozen then grated
  • ¼ cup caster sugar (75 g)
  • 1 cup currants (120 g)
  • ½ orange, zest
  • ½ lemon, zest
  • ½ cup coconut milk (190 mL)
  • vegan butter, for greasing

Custard

  • 2 ½ tablespoons corn flour
  • ⅛ teaspoon turmeric
  • 4 tablespoons water
  • ½ cup caster sugar (100 g)
  • 2 cups coconut milk (400 mL)
  • ½ cup vegan double cream (150 mL)
  • 2 tablespoons vanilla extract

Nutrition Info

  • Calories 840
  • Fat 63g
  • Carbs 66g
  • Fiber 3g
  • Sugar 31g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.
  2. Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.
  3. Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.
  4. Place the dough into a greased pudding basin. Place greaseproof paper over the top of the dough and cover with a lid. If your basin doesn’t have a lid simply use tin foil.
  5. Take a large pot and place a small up-turned saucer into the bottom. Next take a large piece of greaseproof paper and fold into a long strip and place it into the pot. (You want it to be long enough so it sits along the bottom and up the sides of the basin)
  6. Place the basin on top of the saucer and grease proof paper. Fill the pot ¼ full of cold water, cover with a lid and place over a low-medium heat.
  7. Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.
  8. To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.
  9. Next add the caster sugar, vanilla extract, coconut milk & vegan double cream. Whisk until combined and then pour in your cornflour mix. Stir until fully combined.
  10. Place a medium sized pan over a medium heat and your custard mix. Cook for 10 minutes (or until it has thickened and glossy) continuously stirring.
  11. Once cooked, remove from heat and enjoy!

Ingredients

for 6 servings

  • ½ lb self raising flour (225 g)
  • ½ teaspoon baking powder
  • 1 cup vegan butter (125 g), frozen then grated
  • ¼ cup caster sugar (75 g)
  • 1 cup currants (120 g)
  • ½ orange, zest
  • ½ lemon, zest
  • ½ cup coconut milk (190 mL)
  • vegan butter, for greasing

Custard

  • 2 ½ tablespoons corn flour
  • ⅛ teaspoon turmeric
  • 4 tablespoons water
  • ½ cup caster sugar (100 g)
  • 2 cups coconut milk (400 mL)
  • ½ cup vegan double cream (150 mL)
  • 2 tablespoons vanilla extract

Nutrition Info

  • Calories 840
  • Fat 63g
  • Carbs 66g
  • Fiber 3g
  • Sugar 31g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.
  2. Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.
  3. Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.
  4. Place the dough into a greased pudding basin. Place greaseproof paper over the top of the dough and cover with a lid. If your basin doesn’t have a lid simply use tin foil.
  5. Take a large pot and place a small up-turned saucer into the bottom. Next take a large piece of greaseproof paper and fold into a long strip and place it into the pot. (You want it to be long enough so it sits along the bottom and up the sides of the basin)
  6. Place the basin on top of the saucer and grease proof paper. Fill the pot ¼ full of cold water, cover with a lid and place over a low-medium heat.
  7. Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.
  8. To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.
  9. Next add the caster sugar, vanilla extract, coconut milk & vegan double cream. Whisk until combined and then pour in your cornflour mix. Stir until fully combined.
  10. Place a medium sized pan over a medium heat and your custard mix. Cook for 10 minutes (or until it has thickened and glossy) continuously stirring.
  11. Once cooked, remove from heat and enjoy!
Vegan Spotted Dick & Custard

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.