Spotted Dick Recipe
Spotted Dick Recipe with Flour, Suet, Breadcrumbs, Raisins, Currants, Sugar, Mixed Spice and Milk
INGREDIENTS
3 oz (75g) Self Raising Flour
3 oz (75g) Chopped Suet
2 oz (50g) Fresh White Breadcrumbs
3 oz (75g) Raisins
3 oz (75g) Currants
2 oz (50g) Sugar
Pinch of Salt
1/2 teaspoon Mixed Spice
1/4 pint (150ml) Milk
METHOD
Put all the dry ingredients into a bowl and mix them together well. Now add the Milk and mix to a fairly soft dough.
Put the mixture into a greased 2 pint (1.2 litre) pudding basin and cover with kitchen foil, making a pleat across the centre to allow the pudding to rise. Tie the foil firmly in place with string, forming a handle across the top so that you can lift the pudding easily.
Bring a large pan of water to the boil and place an inverted saucer in the bottom. Lower in the pudding basin and let it boil, covered, for 2 hours, filling the pan with more boling water as the level falls.
Remove from the pan by the string handle, unwrap, turn out on to a heated dish and serve with custard sauce.
Serves 4.
Based on the Spotted Dick Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).