Spotted Dick Recipe

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serves:

4

Total Time:

02:30

Prep:

00:30

Cooking:

02:00

Ingredients

  • 225g (8oz) self-raising flour
  • 100g (4oz) shredded suet
  • 25g (1oz) caster sugar
  • 50-75ml (2-3fl oz) full-fat milk
  • for the filling
  • 100g (4oz) currants
  • 50g (2oz) raisins
  • 50g (2oz) dark soft brown sugar
  • ½tsp ground cinnamon or mixed spice
  • grated zest 1 lemon
  • you will need
  • a steamer and a large sheet of buttered foil

Method

  • Sift the flour into a bowl, add the suet, sugar and a pinch of salt, and stir well. Add the milk gradually, until the mixture forms an elastic, but not too sticky dough.

  • For the filling, mix together all the ingredients and set aside.

  • Roll out the dough on a lightly floured surface to a rectangle approximately 20x30cm (8x12in). Evenly scatter the filling over the dough, leaving a 1cm (½in) border. Brush the border with a little milk or water and roll up carefully from the narrow end of the rectangle. Place the roll onto a large sheet of buttered foil and wrap carefully, twisting the ends tightly, but leaving a little space on the top of the roll for the pudding to expand.

  • Place the pudding in a steamer and steam for 2 hours until cooked through. Carefully unwrap the pudding, cut into thick slices and serve with plenty of hot custard.

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Top Tip

1) you can replace the raisins in the recipe for cut mixed peel for a more citrusy flavour. 2) The pudding can also be baked in the oven at 190C, 170C fan, 375F, gas 5 for 1 hour 30 minutes.

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