Traditional Spotted Dick (English Steamed Pudding)

Step 1

Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stock pot to prevent the pudding mold from touching the bottom of the pot. Add water and bring to a boil. Generously grease a pudding mold.

Step 2

Place the flour, sugar, baking powder, salt and suet (or butter) in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl.

Step 3

Add the milk, lemon zest, vanilla extract and currants and stir until combined. Scoop the batter into the prepared pudding mold and secure it tightly with the lid.

Step 4

Lower the pudding mold into the boiling water so that the water comes up to the halfway point of the pudding mold. Reduce the heat to a simmer and simmer undisturbed for 90 minutes (3-4 hours if using suet as it has a very high melting point and needs that amount of time to melt and create the "pockets" throughout the pudding that yields the characteristic light/spongy texture associated with suet-based puddings). You'll likely need to weight the pudding mold down with something heavy to keep it from bobbing up and down in the water.  I use a plate and then put something heavy on top of it, like another bowl. Check the water level periodically and add more water as needed to keep it at the halfway point of the pudding tin.

Step 5

Remove the pudding mold from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Slice into wedges and serve warm with English Custard Sauce.

Step 6

See NOTE about reheating.