Spotted dick

Method

1. To make the suet pastry; sift the flour into a bowl, add the breadcrumbs, suet and a pinch of salt, and mix to combine.

2. Mix the milk with the water and add a little to the dry ingredients, sprinkling it here and there.

3. Using a flat bladed knife, begin to mix, adding a little more liquid, until the mixture looks as if it is coming together.

4. Using your hands, mix together, adding drops of liquid until you end up with smooth, moist elastic dough.

5. Transfer the dough to a lightly floured surface and roll it out to a rectangle measuring about 20 x 30cm.

6. To make the filling; mix the filling ingredients together in a bowl.

7. Spread the filling evenly over the dough and roll it up gently and carefully from the narrow end.

8. Wrap the pudding in foil, twisting it at each end to form a seal.

9. Fit a steamer over a saucepan filled with boiling water from a kettle, and as soon as it comes back to the boil, pop the pudding in, put a lid on and steam for 2 hours, keeping the water at a steady simmer and making sure it is topped up if needed.

10. To serve; cut the pudding into thick slices and serve in warmed bowls with custard.

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Ingredients

For the suet pastry

110g self-raising flour, plus a little extra for dusting
50g fresh white breadcrumbs
75g shredded suet
55ml Milk
55ml water

For the filling

175g raisins
1 Cooking Apple, weighing about 175g, unpeeled, cored and coarsely chopped
75g soft dark brown sugar
1/2 lemon, finely grated zest only

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