Spotted Dick

🔥 Prep

• Measure out 200 g flour into a mixing bowl.
• Measure out 100 g suet and cut into small pieces.
• Measure out 100 g currants.
• Measure out 50 g sugar.
• Measure out 100 ml milk.
• Grease a 1‑liter pudding basin with a little butter or oil and set aside.

🔥 Cook

• 1. Combine the flour, suet, sugar, and currants in the bowl; stir to evenly distribute the ingredients.
• 2. Make a well in the center and pour in the 100 ml milk; mix until a soft, slightly sticky dough forms.
• 3. Transfer the dough to the greased pudding basin, smoothing the top with a spatula.
• 4. Cover the basin tightly with a sheet of parchment paper followed by foil, securing with string or a lid to prevent water ingress.
• 5. Place the basin in a large pot or steamer; add boiling water to come halfway up the sides of the basin.
• 6. Bring the water to a gentle simmer over medium heat, then reduce to low to maintain a steady simmer.
• 7. Steam the pudding for 1 hour 45 minutes (105 minutes), checking occasionally and adding more boiling water if needed to keep the water level.
• 8. After steaming, carefully remove the basin from the pot and let it rest for 5 minutes before turning out onto a serving plate.

🔥 Serve

• Serve slices warm with a drizzle of hot custard or a generous pour of cream.
• Optional accompaniments: a scoop of vanilla ice cream or a dollop of clotted cream.
• Garnish with a light dusting of powdered sugar if desired.