Spotted Dick
Steamed suet pudding with dried fruit.
Contains common allergens
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Instructions
- 1
Prepare the basin: Generously butter a 1.2-liter pudding basin. Cut a circle of baking parchment to fit the base.
- 2
Mix the dry ingredients: In a large bowl, mix together the flour, shredded suet, caster sugar, currants, and lemon zest.
- 3
Form the dough: Gradually stir in the milk until you have a soft, slightly sticky dough. Gather it into a ball.
- 4
Fill the basin: Press the dough into the prepared pudding basin, leveling the top. It should only come about three-quarters of the way up to allow for expansion.
- 5
Seal for steaming: Cover the top of the basin with a pleated sheet of baking parchment, followed by a pleated sheet of foil. Tie tightly with string under the rim of the basin to secure.
- 6
Steam the pudding: Place the basin in a large saucepan. Pour boiling water into the pan until it reaches halfway up the sides of the basin. Cover the pan with a lid and simmer gently for 1.5 to 2 hours, topping up the boiling water as necessary. Turn out and serve with hot custard.
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