Spotted Dick

350 gm self raising flour
175 gm suet or replace with 150 gm butter or margerine
125 gm brown sugar
1 pc lemon
3 pc egg
250 ml milk
200 gm currants
3 tspmixed spice
sq salt

Method

• Prepare the pudding bowl by rubbing extra butter all around the sides and bottom, lightly sprinkle with some castor sugar
  

• Repeat with the lid or use a double layer of tin foil
  

• Set aside until required
  

• Soak the dried fruit in boiled, sugared water for 30 minutes and set aside until required (strain before use to remove the liquid)
  

• Sieve the flour, mixed spice and salt together
  

• Mix in the grated suet, sugar, soaked fruit and grated lemon zest
  

• Mix to a medium dough/batter with the egg and milk
  

• Pour the batter into a well greased and sugared (or floured) pudding bowl (it should be just over threequarters full)
  

• Place on the cover and ensure a good seal (a well buttered cartouche may also be used)
  

• Wrap in clingfilm to doubly ensure a good seal from the steam
  

• Steam for approximately 1 1/2 - 2 hours
  

• Remove and allow to cool for 5 minutes
  

• Remove clingfilm and lid
  

• Run the tip of a small knife around the edges to loosen the pudding
  

• Invert onto a plate and allow to sit for a few minutes, gravity should do the rest
  

• Remove the bowl gently and serve while still hot
  

• Serve with a butterscotch sauce or Crème Anglaise
  

To steam the puddings:

• Place the pudding bowl in a large saucepan of water (water must only come half way up the side of bowl)
  

• Bring the water to a boil
  

• Place on a tight fitting lid
  

• Allow to simmer gently with the lid on, topping up the water every 20 minutes or as required