Spotted Dick
Prep time: 1hr 45mins | Serves: 6
Ingredients:
250g self-raising flour
5g baking powder
2g sea salt
120g shredded suet
120g caster sugar
150g currants
Zest of 1 lemon (approx. 3g)
150g whole milk
Method:
Lightly grease 6 small pudding basins or heatproof ramekins (approx. 150–200ml each).
In a large bowl, combine the self-raising flour, baking powder and sea salt.
Add the shredded suet and mix through until evenly distributed.
Stir in the caster sugar, currants and lemon zest, ensuring everything is well combined.
Gradually add the milk, mixing gently to form a soft, slightly sticky dough.
Divide the mixture evenly between the prepared basins, filling each about ¾ full to allow room for rising.
Cover each basin with a layer of baking parchment and foil, pleated slightly in the centre, and secure tightly.
Place the basins into a large saucepan and pour in enough boiling water to come halfway up the sides.
Cover with a lid and steam gently for 1 hour, checking occasionally and topping up the water if needed.
Once cooked, carefully remove the puddings and allow to sit for a couple of minutes.
Turn out onto plates or serve straight from the basins.
Taste and adjust next time if needed — a little extra lemon zest for freshness or more currants for richness.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or microwaving until piping hot. Suitable for freezing for up to 1 month.
