Spotted Dick Recipe
Ingredients
| Self-raising flour - 4 oz (100 g) | ||
| Salt - a pinch | ||
| White breadcrumbs | 4 Ounce | |
| Suet | 4 Ounce, shredded | |
| Sugar | 2 Ounce | |
| Currants | 3 Ounce | |
| Lemon rind - from 1 lemon | ||
| Milk - generous 1/4 pint | ||
Directions
GETTING READY
1) Finely grate the lemon rind.
MAKING
2) In a basin, sift the flour and salt .
3) Add the breadcrumbs, suet, sugar, currants and lemon rind and mix well.
4) Add enough milk to mix to a medium dropping consistency.
5) In a well-buttered 1 1/2-pint (scant 1-litre) pudding basin, spoon the mixture that should fill three-quarters of the basin.
6) Cover with buttered double-thickness greaseproof paper with buttered side inwards—fold in a pleat to allow the pudding to rise and tie securely.
7) Either in a proper steamer or on an upturned saucer in a saucepan with boiling water one-third up the sides of the basin, steam the pudding gently for 2 hours,
8) Top the pan up with boiling water as required.
9) Remove the papers and turn out the pudding.
SERVING
10) Serve the warm pudding with cream.
1) Finely grate the lemon rind.
MAKING
2) In a basin, sift the flour and salt .
3) Add the breadcrumbs, suet, sugar, currants and lemon rind and mix well.
4) Add enough milk to mix to a medium dropping consistency.
5) In a well-buttered 1 1/2-pint (scant 1-litre) pudding basin, spoon the mixture that should fill three-quarters of the basin.
6) Cover with buttered double-thickness greaseproof paper with buttered side inwards—fold in a pleat to allow the pudding to rise and tie securely.
7) Either in a proper steamer or on an upturned saucer in a saucepan with boiling water one-third up the sides of the basin, steam the pudding gently for 2 hours,
8) Top the pan up with boiling water as required.
9) Remove the papers and turn out the pudding.
SERVING
10) Serve the warm pudding with cream.
Chef
