Spotted Dick

Ingredients

• 200 g Self-raising Flour (see Self-raising Flour note below)
• 75 g Shredded Suet (vegetable or beef)
• 75 g Caster Sugar
• 75 g Currants
• Zest of 1 Lemon or Orange
• 1 Free-range Egg (beaten; see Egg Size note below)
• 100 ml Milk

Instructions

1. 1

   In a large bowl, mix the flour, suet and sugar together, then add the currants and lemon zest and stir through. Add the egg and mix.

2. 2

   Add the milk a tablespoon at a time until you have a somewhat thick mixture (dropping consistency); you may not need all the milk.

3. 3

   Generously grease a 1.2-litre (2-pint) pudding basin with butter/margarine, then spoon the mixture into it. Using your spoon, create a slight dip in the centre of the batter (this helps prevent it from rising too much).

4. 4

   With a piece of greaseproof paper large enough to cover your pudding basin, fold a pleat in the middle before placing it over the top of your pudding bowl. Repeat with a piece of tin foil, and place it on top of your greaseproof paper before tightly tying it in place – around the top of the bowl – with a piece of twine. Trim away the excess greaseproof paper and tin foil before cooking.

5. 5

   Place the pudding into a large pan with about 5-10cm of water around it. With the lid on, steam the pudding for 1 hour 45 minutes, keeping an eye on the pan so the water doesn't run dry. Top up with boiling water as required.

6. 6

   Allow to cool a little before removing the pudding from the bowl, and serve while still warm with hot custard or a drizzle of golden syrup.