Spotted dick
- Valerie Barrett
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Serves 6
Easy
Prep: 15 mins
Cook: 1 hr and 30 mins
A star rating of 4.6 out of 5.42 ratingsRate
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Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard
Egg-free
Nut-free
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Learn how to make your own homemade suet pastry for this recipe.
Ingredients
Nutrition
Units:
MetricUS
-
250g self-raising flour
-
pinch of salt
-
125g shredded suet
-
180g currant
-
80g caster sugar
-
finely grated zest 1 lemon
-
finely grated zest 1 small orange
-
150ml whole milk
plus 2-3 tbsp
-
custard
to serve
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Nutrition: per serving
-
kcal462
-
fat19.9g
-
saturates11.2g
-
carbs65g
-
sugars34.5g
-
fibre2.7g
-
protein5.4g
-
salt0.5g
low
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Method
-
step 1
Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
-
step 2
Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
-
step 3
Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
-
step 4
Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.
-
step 5
Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.
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A star rating of 4.6 out of 5.42 ratings
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