SPOTTED DICK

A traditional dish which is just as popular today.


Ingredients:

50g/ 2 oz sultanas

50g/ 2 oz currants

225g/ 8 oz Homepride Self-raising flour

75g/ 3 oz caster sugar

125g/ 4 oz shredded suet

125ml 5 fl oz water


Procedures:

1. Wash dried fruits and dry on a clean tea towel.
   
2. Lightly grease a large sheet of foil or a double thickness of greaseproof paper.
   
3. In a large mixing bowl, stir together the dry ingredients and then add fruit.
   
4. Add the water and mix together to form a soft dough.
   
5. Turn out onto a lightly floured board and form into a roll about 20 cm (8-inches) long.
   
6. Wrap the dough loosely in the greased foil or grease proof paper, securing the ends tightly.
   
7. Steam for 1 ½ -2 hours until the sponge has risen. Serve hot.

Cook’s Notes:

Time: Preparation takes 20 minutes, cooking takes 1 ½ - 2 hours.

Serving Ideas: Sprinkle with caster or granulated sugar and serve with custard.

Cook’s tips: For a vegetarian pudding use vegetable suet, available in most good supermarkets.

STEAMED SYRUP SPONGE PUDDING

A heartening pudding which is perfect for cold winter days.


Ingredients:

30 ml/ 2 tbsps golden syrup

125g/ 4 oz butter or margarine


125g/ 4 oz caster sugar


2 eggs, size 3


175g/ 6 oz Homepride Self-raising flour


Grated rind from ½ lemon


30 ml/ 2 tbsps milk


Lemon slices and zest to garnish


Procedure:

1. Grease a 850ml (1 ½ pint) pudding basin and a double thickness of foil or greaseproof paper to cover the pudding.
   
2. Spoon the syrup into the bottom of the basin.
   
3. Cream together the butter or margarine and sugar until light and fluffy.
   
4. Beat in the eggs, one at a time adding a little of the flour with the second. Add the lemon rind.
   
5. Carefully fold in the remaining flour and the milk using a metal spoon.
   
6. Place mixture into the pudding basin and smooth the top. Cover with the greased foil or grease proof paper.
   
7. Steam for 1 ½ - 2 hours, until the sponge has risen and springs back when lightly pressed. Turn out and serve hot, garnished with lemon slices and zest.

Cook’s Notes:

Time: Preparation takes 10 minutes, cooking takes 1 ½ -2 hours.

Cook’s Tip: To prevent the golden syrup from sticking to the spoon, heat it in very hot water before spooning out syrup.

Serving Ideas: Squeeze fresh lemon juice over the pudding after turning out and portioning. Serve hot with fresh cream or custard.