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September 06, 2011

Spotted Dick Pudding



Raisins 115 grams
Currants 55 grams
Dark brown sugar 75 grams
Grated rind of 1 lemon


Self raising flour 225 grams plus extra for dusting
Suet 115 grams (suet is a raw beef or mutton fat)
Salt a pinch
Milk 55ml



In a bowl mix raisins, currants, sugar and lemon rind for the filling.


In a large bowl take flour, suet and salt, and rub together to combine. Add milk using a knife cut through the mixture, adding more milk little by little it comes together. Now with hand combine it to make soft elastic dough. Place the dough on a lightly floured surface and roll into a rectangle approx 20cm*30cm.

Evenly spread the filling mixture over the dough leaving the border. Roll it carefully from the narrow end. Wrap the suet roll pudding into the wet napkin twisted at each end at securing with kitchen string. Steam the pudding roll for 2 hours in a steamer. Unwrap immediately, cut it into thick slices and serve in warmed bowls with lashings of custard or cream.