Spotted Dick

250g (8oz) self-raising flour
125g (4oz) shredded suet
90g (3oz)caster sugar
125g (4oz) sultanas
rind of half a lemon
custard to serve
1.25 (2-pint) pudding basin, buttered

With the recent snow and prolonged cold spell I have been craving proper stodgy puddings and this recipe which I foumd in the womens weekly from the 15.1.13 fitted the bill very nicely and was very easy and quick to make. I find the hardest thing with any steamed pudding is securing the string around the foil covering.

Sift the flour into a bowl and add the suet, sugar and sultanas and grate the lemon rind, taking the zest and not the white pith.add about 150ml (1/4 pint) of water and  mix until it reaches a soft dropping consistency. Put the mixture into the pudding basin and level the surface. Add a circle of baking parchment or greaseproof paper with a fold in the centre to allow the pudding to expand when cooking and do the same with foil and secure with string. Boil in a steamer or a pan with a saucer or wire rack on the bottom of the pan if you haven’t got a steamer for 2 hours. Serve with custard. We ate it before I photographed it but the womens weekly have done it so well in their back to basics cookery I thought I would add their pictures.

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