Spotted dick

COOKING TIME 2 HOURS

SERVES 4–6

Butter, for greasing

240g (8½oz) self-raising flour

Pinch of salt

120g (4oz) vegetable suet

30g (1oz) caster sugar

240g (8½oz) currants or raisins, soaked in brandy, then drained

Custard, to serve

GREASE A 1.1-LITRE (2-pint) pudding basin. Sift together the flour and salt into a mixing bowl, then add the suet, sugar and drained dried fruit. Mix with up to 150ml (5fl oz) cold water – enough to bring the ingredients together into a firm dough.

PUSH THE DOUGH into the greased basin and cover securely with a lid or foil. Steam the pudding for 2 hours, then turn out onto a hot plate and serve with custard.

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WHY NOT TRY …?

If you want to make this pudding in the traditional shape instead of using a basin, form the mixture into a cylinder about 20cm (8in) long, and roll in a pudding cloth, before steaming for 2 hours.

We’re asked about the name of this pudding more than any other. While the spots are self-explanatory, the word ‘dick’ is thought to derive from ‘dough’ or ‘duff’ (as still used in plum duff). It’s also sometimes known as spotted dog, and has even been referred to as a blemished Richard!

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