Spotted Dick

A British bread pudding.  The earliest recipes for spotted dick are from 1847. The name derived from the currants being the "spots" and then a slang derivation of the word "pudding" (become "puddink" becoming "puddick" and then just "dick.")

4 oz Self Raising Flour
If you are not using self-raising flour, add 1 1/2 teaspoons  baking powder and 1/4 teaspoon salt
A pinch of Salt
3 oz Shredded Suet
A type of hard fat used in cooking which is taken from around the kidneys of animals such as sheep and cows.<
3 oz fresh breadcrumbs
2 oz caster sugar (fine table sugar)
6 oz currants
Grated rind of 1 Lemon
5 tablespoons milk  Approx

Place all the dry ingredients in a large mixing bowl and mix thoroughly. Make a well in the centre of the mixture then gradually add the milk to form a soft dough.   Knead lightly until smooth.  Turn onto a floured surface and roll out to an oblong about 9 x 11-inches.

Bring a large pan of water to the boil.

Make a pleat in a large sheet of greaseproof paper or a clean tea towel, to allow for expansion, wrap the pudding loosely, tying each end with string (like an Xmas cracker).  Steam or boil for 2 hours.   Serve hot with custard.  Serves 4

The Custard Sauce

2 cups whole milk
9 large egg yolks
1/2 cup sugar
a pinch of salt

Bring milk to a boil in a 3 or 4 quart, heavy saucepan; remove from heat. Beat yolks, sugar, and the pinch of salt in a mixing bowl and whisk the hot milk in a slow stream.  Pour back into the pan and cook over moderately low heat, stirring constantly, until slightly thickened [170°F].  Pour through a fine sieve into a pitcher. Covered and chilled, it will keep for two days.