Spotted Dick
Ingredients
- 250 gWheat flour (sifted)
- 125 gLard (cold, diced)
- 75 gWhite sugar
- 150 gRaisin
- 150 mlWhole milk
- 1 pcCitrus limon (L.) Burm. f. (zest only)
- 1 tspBaking powder
- 1 pinchGray sea salt
- 125 gBeef Suet (finely shredded)
Method
A dense and soft steamed pudding, dotted with dark raisins. The texture is firm to the touch but melts in the mouth, with a hint of citrus cutting through the richness.
- 1
In a large mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt. Rub in the lard and the beef suet with your fingertips until the mixture resembles coarse breadcrumbs. No large lumps of fat should remain.
- 2
Add the raisins and lemon zest. Gradually pour in the milk while mixing with a spatula. The dough should come together into a soft mass that pulls away from the sides of the bowl without sticking to your fingers.
- 3
On a floured work surface, shape the dough into a log about 20 cm long. Wrap it loosely in buttered parchment paper, then in a clean cloth. Tie the ends with kitchen string like a sausage to maintain the shape during steaming.
- 4
Place the log in a steamer basket over simmering water. Cover tightly. Steam for 1 hour and 30 minutes. When finished, the pudding should feel firm to the touch through its wrapping.
Frequently asked questions
How do you get this dish right?
- Do not wrap too tightly; the dough needs room to expand without bursting the cloth.
- Check the water level in the pot halfway through to prevent the bottom from burning.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat strictly by steaming to restore its softness.
