SPOTTED DICK WITH CUSTARD
Serves: 4-6 Prep: 25 min
Cook: 1 hr Ingredients
350g plain flour
3 tsp Baking powder
140g shredded suet
85g caster sugar
finely grated zest and juice of 2 Lemons
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.
This was once a very famous pudding, but it's now sadly forgotten – except by a certain supermarket that has a problem with its name! Just the thing to serve for Sunday lunch after a freezing cold, wintry walk. The ultimate comfort pudding.
For the suet pastry:
4 oz (110 g) self-raising flour, plus a little extra for dusting
2 oz (50 g) fresh white breadcrumbs
3 oz (75 g) shredded suet
2 fl oz (55 ml) milk
For the filling:
6 oz (175 g) raisins
1 medium cooking apple (weighing about 6 oz/175 g), washed, cored and roughly chopped (no need to peel)
3 oz (75 g) dark soft brown sugar
grated zest ½ lemon
You will also need a sheet of kitchen foil measuring 10 x 14 inches (25.5 x 35 cm), and a steamer.
First of all, mix the filling ingredients together in a bowl. After that, make the suet pastry: sift the flour into a bowl, add the breadcrumbs, suet and a pinch of salt, and mix to combine. Mix the milk with 2 fl oz (55 ml) water and add a little to the dry ingredients, sprinkling it here and there. Now, using a flat-bladed knife, begin to mix, adding a little more liquid until the mixture looks as if it is coming together. Finish off using your hands, adding drops of liquid until you end up with a smooth, elastic dough that feels moist.
Next, transfer the dough to a flat, lightly floured surface and roll it out to a rectangle roughly measuring 8 x 12 inches (20 x 30 cm). Then spread the filling evenly over it and roll it up gently and carefully from the narrow end. Now wrap the pudding in the kitchen foil, twisting it at each end to form a seal.
After that, fit a steamer over a saucepan filled with boiling water from a kettle and as soon as it comes back to the boil, pop the pudding in, put a lid on and steam for 2 hours, keeping the water at a steady simmer, and making sure it is topped up if it needs it. Serve the pudding in warmed bowls, cut in thick slices, with Traditional English Custard – an absolutely essential accompaniment.