SPOTTED DICK
225g S.R. flour 1/4t salt 115g shredded suet 60g castor sugar 115g currants 145ml milk 60g soft brown sugar 60g lard (at room temperature) 60g plain flour Wide saucepan or casserole for use on the hob. Custard for serving.
Serves: 4-6 people.
METHOD
Sift the S.R. flour, salt and ground cinnamon into a mixing bowl, stir in suet, castor sugar and currants. Add milk and mix to a firm dough, kneading lightly to bring together. On a lightly floured surface roll out the dough into an oblong (which is 1" narrower than the pan you choose to cook in) and 11" long. Sprinkle with the brown sugar and roll up like a swiss roll, pinching the seal together. Half fill the saucepan or casserole with boiling water and bring to the boil. Fold a tea towel in half widthways and spread with lard, sift the flour over the fat. Place the pudding in the center of the towel. Fold the cloth ends over the pudding and roll up loosely. Tie loosely with string, allowing for expansion. Boil for 2 hrs, do not let the pan boil dry. Remove and cut in slices, serve with custard.