Steamed Suet Spotted Dick with Currants and Lemon

What you need

• 1 tbsp butter, for greasing the basin
• 225 g (1 3/4 cups) self-raising flour
• 110 g (4 oz) shredded beef suet
• 75 g (1/3 cup) caster sugar
• 1 pinch salt
• 150 g (1 cup) dried currants
• 1 lemon, zest only, finely grated
• 150 ml (2/3 cup) whole milk
• 500 ml (2 cups) custard, warm, to serve

Method

Restated from the original video

1. 1

   Grease a 1.2 l (2 pint) pudding basin with the butter.

2. 2

   Cut a round of baking parchment and a larger round of foil, both about 8 cm (3 in) wider than the top of the basin. Lay them together and fold a pleat across the middle to let the pudding rise.

3. 3

   In a large bowl, mix the flour, suet, sugar, salt, currants and lemon zest.

4. 4

   Stir in most of the milk with a table knife until the dough is soft and drops reluctantly from the spoon. Add the rest of the milk only if the mixture looks dry.

5. 5

   Spoon the dough into the basin and level the top. It should fill the basin by about two thirds.

6. 6

   Lay the parchment and foil over the basin, pleat facing up. Tie string tightly around the rim and make a string handle over the top.

7. 7

   Set an upturned saucer in a large, deep pot. Stand the basin on it and pour in boiling water to come halfway up the basin.

8. 8

   Cover the pot and steam at a gentle simmer for 1 3/4-2 hr, topping up with boiling water so the pot never dries out.

9. 9

   Check that the pudding is risen and firm, and that a skewer pushed into the center comes out clean.

10. 10

    Lift the basin out and rest it for 5 min. Run a knife around the edge and turn the pudding onto a warm plate.

11. 11

    Slice and serve hot with warm custard poured over.

Imported from britblog.nl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.