Spotted Dick

Instructions

1. 1

   Combine Flour and Salt

   5 min

   In a large mixing bowl, measure out 250g self-raising flour and add a pinch of salt. Mix well to ensure the salt is evenly distributed throughout the flour, which is crucial for flavor balance in the pudding.

2. 2

   Add Suet and Fruits

   5 min

   To the flour mixture, stir in 125g suet, 175g currants, 80g caster sugar, along with the zest of 1 lemon and the zest of 1 orange. Mix thoroughly until all ingredients are well combined, ensuring the dried fruits are evenly dispersed.

3. 3

   Form the Dough

   8 min

   Gradually pour in 150ml milk, mixing continuously to form a firm yet moist dough. If the mixture seems too dry, add a splash more milk until the desired consistency is reached; it should be slightly tacky but hold together well.

4. 4

   Shape and Wrap the Pudding

   5 min

   Take the dough and shape it into a roll, approximately 20cm in length. Position the roll on a large piece of baking parchment, wrap it loosely, and secure both ends tightly with string to keep the shape during steaming.

5. 5

   Steam the Pudding

   90 min

   Prepare a steamer by bringing a pot of water to a rolling boil. Carefully place the wrapped pudding in the steamer, cover with a lid, and steam for 1.5 hours; check the water level every 30 minutes to ensure it doesn't run dry. The pudding should be firm to the touch when done.

6. 6

   Cool and Serve

   5 min

   After steaming, remove the pudding from the steamer and allow it to cool for a few minutes. Carefully unwrap the parchment, slice the pudding, and serve warm with custard poured generously over the top.