Spotted Dick
This suet pudding earned its peculiar name from the currants that speckle the pale dough like spots. Steaming rather than baking creates an impossibly tender crumb while the citrus zest cuts through the richness of the suet, which adds moisture and a subtle savory note that distinguishes British steamed puddings from their sweeter continental cousins. The technique itself, gentle and unhurried, rewards patience with a warm, substantial dessert that sustained working families for centuries.
Instructions
Put the flour and salt in a bowl.
Add the suet, currants, sugar, lemon and orange zest.
Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
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.
Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours.
Top up the pan with water from time to time.
Remove from the steamer and allow to cool slightly before unwrapping.
Serve sliced with custard..
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