Spotted Dick

Pudding, the backbone of British food and none more than a Spotted Dick Pudding. The name of this classic English pudding, Spotted Dick Steamed Pudding, usually will raise a smile or look of abject horror which is why some prefer the less-well-known title of “Spotted Dog Pudding”. The spotted part refers to the raisins and currants in the dough and the word dick' is a colloquial word for pudding. This is not a pudding for the faint-hearted or those on a diet. Made from suet, flour and dried fruit it is high in calories. It is, however, the perfect pudding for a treat on a cold winter's day.

Prep Time: 30 minutes
Cook Time: 2 hours, 00 minutes

Ingredients:

* 115g / 4oz raisins
* 55g / 2oz currants
* 75g /3oz dark brown sugar
* Grated zest of 1 unwaxed lemon
* 225g / 8oz self-raising flour plus extra for dusting
* 115g /4oz shredded suet
* Pinch of salt
* 55ml /2 fl oz milk

Preparation:

1. In a small bowl mix the raisins, currants, sugar and lemon rind for the filling.

2. Sift the flour into a large mixing bowl; add the suet and the salt and rub together to combine. Add a little milk and using a knife cut through the mixture, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.

3. Place the dough on a lightly floured surface and roll into a rectangle approx 20cm x 30cm (8 x 12 inches).

4. Evenly spread the pudding filling mixture over the dough leaving a 1cm/ 1/2 inch border. Paint the border with a little cold water. Roll up carefully from the narrow end.

5. Soak a clean tea towel or cloth napkin in boiling water for a few minutes, squeeze to remove excess water.

6. Wrap the suet roll pudding in the napkin twisting at each end at securing with kitchen string.

7. Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (200ºC/400ºF/Gas 6) for 1 hour 30 mins.

8. Unwrap immediately, cut into thick slices and serve in warmed bowls with lashings of custard.