Spotted dick and custard

intermediate

Serves: 4-6

Prep: 25 min
Cook: 1 hr

Ingredients

50g Butter
350g plain flour
3 tsp Baking powder
140g shredded suet
85g caster sugar
115g currants
finely grated zest and juice of 2 Lemons
75ml Milk
75ml whipping cream
custard or clotted cream, to serve

Method

1. Soften half the butter and use to grease a 1.4 litre pudding basin.

2. Combine the flour, baking powder, suet, sugar and currants in a large bowl, mixing well.

3. Melt the remaining butter and stir into the flour mixture.

4. Stir in the lemon juice and zest.

5. Combine the milk and cream in a small jug. Slowly stir enough into the mixture to bring it to a dropping consistency.

6. Pour the mixture into the pudding basin. Cover with a double layer of greaseproof paper (make a pleat in the middle to allow for expansion), tied in place with string.

7. Place the basin in a steamer basket set over boiling water. Cover and steam for about 1 – 1 1/2 hours until cooked. Check the water level now and again to make sure it doesn’t burn dry.

8. Serve with custard or, if you’re feeling wicked, a big dollop of clotted cream.

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