Spotted Dick – Traditional English Dessert

Step 1: Prepare Pudding Bowls

Grease four 200ml capacity pudding bowls with a little butter. Place a small, tiny circle of baking paper in the base of each bowl to prevent sticking.

Step 2: Combine Dry Ingredients

Sift 1 cup of self-raising flour into a large mixing bowl. Add 1 cup of fresh breadcrumbs, 90g (about half a cup) of prepared suet mix, 1/3 cup of caster sugar (super fine white sugar), 1/3 cup of sultanas or raisins, and 1/3 cup of mixed dried citrus peel.

Step 3: Prepare Wet Ingredients

In a separate measuring cup, combine 2/3 cup of milk and 1 egg. Lightly mix them together.

Step 4: Mix Batter

Add the egg and milk mixture to the dry ingredients in the large mixing bowl. Mix everything together until well combined and a thick batter forms.

Step 5: Fill Pudding Bowls

Divide the batter evenly between the four prepared pudding bowls.

Step 6: Cover Puddings

Take a piece of baking paper for each pudding and create a folded pleat on the top. This allows the pudding to expand during steaming. Secure the baking paper over each bowl with a piece of string. Then, cover the entire thing with aluminum foil, ensuring a tight seal.

Step 7: Steam Puddings

Place the covered pudding bowls into a large, deep frypan or saucepan with a lid. Pour in enough water so that it goes up about halfway up the pudding bowls. Bring the water to a boil, then put on the lid, turn the temperature down to low, and allow the puddings to steam for 1 hour.

Step 8: Cool and Serve

After 1 hour of steaming, remove the puddings from the saucepan. Allow them to stand for 10 minutes to cool slightly. Then, unwrap them and serve.

Step 9: Garnish (Optional)

Serve the Spotted Dick with a little bit of custard. For extra crunch, sprinkle some demerara or crystallized sugar over the top.

• Ensure pudding bowls are well-greased and lined with baking paper to prevent sticking.

• The pleat in the baking paper allows the pudding to expand during steaming.

• Maintain a consistent water level in the saucepan during steaming to prevent it from boiling dry.