Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Prepare Wet Ingredients

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

4. 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.

5. 5.Fill Pudding Bowls

   Divide the batter evenly between the four prepared pudding bowls.

6. 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.

7. 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.

8. 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.

9. 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.