Spotted Dick
Ingredients:
200g (7 oz) suet (beef or vegetable)
200g (7 oz) self-raising flour
100g (3.5 oz) dried currants or raisins
75g (2.5 oz) sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
150ml (5 fl oz) milk
1 large egg
Zest of 1 lemon (optional)
Instructions:
1. Prepare the Steamer: Grease a 1.2-liter (2-pint) pudding basin or a similar-sized heatproof bowl. Prepare a large pot or steamer with boiling water and a rack or trivet for the pudding basin to sit on.
2. Mix Dry Ingredients: In a large bowl, mix together the suet, self-raising flour, dried currants or raisins, sugar, nutmeg, cinnamon, and salt.
3. Add Wet Ingredients: In a separate bowl, beat the egg and mix it with the milk and lemon zest (if using).
4. Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but smooth.
5. Fill the Basin: Spoon the batter into the prepared pudding basin, smoothing the top. Cover the basin with a piece of parchment paper and then foil, securing it tightly with string.
6. Steam: Place the basin on the rack or trivet in the pot or steamer. Steam for about 1.5 to 2 hours, adding more boiling water to the pot as needed to maintain the level. The pudding is done when it has risen and feels firm to the touch.
7. Serve: Allow the pudding to cool slightly before removing it from the basin. Serve warm with custard or a sauce of your choice.
Enjoy your traditional British dessert!