Spotted dick and custard

Recreate the best of nursery puddings from school dinner days with this traditional steamed pudding.

Ingredients

For the spotted dick

• 300g/10oz plain flour
• 10g/2 tsp baking powder
• 150g/5oz shredded suet
• 75g/3oz caster sugar
• 110g/4oz currants
• 1 lemon, zest only
• 200ml/7fl oz milk
• butter, for greasing

For the custard

• 200ml/7fl oz milk
• 200ml/7fl oz double cream
• 6 free-range egg yolks
• 75g/3oz caster sugar

Preparation method

1. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine.

2. Add the milk and stir to make a soft dough.

3. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper.

4. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel.

5. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water.

6. Cover with the lid, bring to a boil and simmer for one hour.

7. For the custard, place the milk and cream into a saucepan and bring to a simmer.

8. Place the egg yolks and sugar into a bowl and whisk together until light and frothy.

9. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened.

10. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once.

Required techniques

• Zesting citrus fruit
• Learning to chop: the ‘chiffonade’ or shredding technique
• Zesting citrus fruit