Spotted Dick
Typical Britsh Dessert

2/3 cup self-rising flour
1/4 teaspoon salt
1/2 cup shredded suet, (3 ounces)
3/4 cup soft bread crumbs
1/4 cup sugar
1 cup currants
Grated rind of 1 lemon
7 to 9 tablespoons milk, to make a soft dough

1. Mix the flour, salt, suet, bread crumbs, sugar, currants, and lemon rind.
2. Stir in enough milk to make a soft, but not sticky dough.
3. Turn the dough onto a lightly floured pastry cloth or floured surface and form into a 6" long cylinder.
4. Spray a piece of parchment or waxed paper with nonstick spray and roll the dough loosely in it. (Make sure there is room for expansion.)
5. Fold in the ends and place on a piece of foil.
6. Pull the long sides of the foil to the center and fold together to seal; fold up the ends, and place in a steamer.
7. Steam for 1 1/2 to 2 hours or until cooked through.
8. Slice the hot pudding to serve and cover with custard.

Receipe II

2 oz plain flour
1 tsp baking powder
1/2 teaspoon mixed spice
pinch of salt
2 oz shredded suet
1 oz white or brown sugar
4 oz currants
2 oz fresh breadcrumbs
1 egg, beaten
4-5 tbsp milk

Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice and salt into a mixing bowl and mix in the suet, sugar, fruit and bread- crumbs. Stir in the egg and sufficient milk to produce a soft consistency that drops off the spoon in 5 seconds.

Turn the mixture into the pudding basin, which should be two-thirds full. Cover with greased foil or a snap-on lid (the plastic container from a 2 lb Christmas pudding is worth saving for this purpose.) Steam for 2 to 2.5 hours. When cooked, remove the cover and allow the pudding to shrink slightly, then cover the basin with a hot serving plate, hold it firmly and invert. Lift off the basin to leave the pudding on the plate.

Serve hot with custard.