Recipe: Vegan Spotted Dick with Zymurgorium Marmalade Gin

Blimey, this has taken an age to get done. Not because it’s difficult (it isn’t, really it isn’t). More because I’ve not been home to actually bake.

But I did! And it worked!

So, to recap. This recipe came about because I love gin, and I ate a rather delicious spotted dick in a city centre restaurant. As Mr GFB and I shared the pud, an idea popped into my head. Given the citrus (orange and lemon) in a spotted dick, would it work with a little added gin? In particlar, the Manchester Marmalade Gin from Zymurgorium.

I posted the recipe a few weeks ago, it worked really well, the bitter notes of the marmalade bumping up the orange and lemon peel in the pud. Of course, then the question popped into my head – if I can make it for meat eaters and veggies, would it work for vegans and, if so, how could I do it? First stop, Zymurgorium. Is the gin vegan?

Yes it is. Step two, what would I use to replace the suet. I opted for coconut oil – it’s light, not overly strong in flavour and I pretty much always have some in.

And finally, what should I use to replace the milk – to continue the slight nutty theme, I went for almond milk. But of course, whatever suits you and your dietary requirements.

The result is a good pud. It’s slightly more crumbly than the suet version, but still has plenty of flavour and a good amount of stodge. Perfect for this weather!


Vegan Spotted Dick with Zymurgorium Gin


  • 125 g Self-raising flour
  • 65 g Coconut oil softened
  • 90 g Currants
  • 40 g caster sugar
  • Finely grated zest 1 lemon
  • Finely grated zest 1 small orange
  • 75 ml Almond milk give or take a little - see recipe
  • 50 ml Zymurgorium Manchester Marmalade Gin
  • Good pinch of salt


  1. The night before you want to make this, put the currants and the gin in a bowl and leave to soak.
  2. The next day, put all the dry ingredients in a bowl, including the currants and any leftover gin.
  3. Add the softened coconut oil, mix.
  4. Then add a splash of almond milk at a time, until it all comes together in a sticky, but firm dough.
  5. Roll into a sausage and gently wrap in greased parchment paper, or put into a well greased pudding bowl and cover with greased parchment.
  6. Put into a steamer with the lid on for 45-60 minutes.
  7. Remove carefully from the steamer, and let it cool a little before slicing.
  8. Serve with lots of custard (I hear the Oatly custard is perfect for this!)



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