Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Spotted dick
Steam this traditional British pud until well risen and firm (no laughing at the back, please) then smother it in warm golden syrup and custard. Yum
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Ready in 2 hours 15 minutes
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Cooking time 2 hours
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Prep time 15 minutes
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Serves 8
Ingredients
- 250 g self-raising flour
- 0.5 tsp baking powder
- 50 g butter, plus extra for greasing
- 100 g light shredded vegetable suet
- 80 g caster sugar
- zest of 1 lemon
- 170 g currants
- 1 medium egg, beaten
- 125-150 ml semi-skimmed milk
- 2 tbsp warmed golden syrup, to serve
Method
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1
Butter a 1.2-litre pudding basin. Sift the flour, baking powder and a pinch of salt into a large bowl and, using your fingertips, rub in the butter. Stir in the suet, sugar, lemon zest and currants. Stir in the egg and add enough milk to mix to a soft consistency.
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2
Spoon into the basin. Cover with buttered kitchen foil, making a pleat across the centre, and tie with string.
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3
Steam for 2 hours or until well risen and firm. If you don’t have a steamer, place the pudding in a large saucepan on an upturned saucer. Pour boiling water to halfway up the basin, then cover and steam for 2 hours. Check the water level every now and then, and top up if you need to. To serve, turn out onto a warm plate and pour over the golden syrup.
