Spotted dick and custard

Steaming hot and deeply comforting, this classic British pud from James Martin will certainly stick to your ribs

Prep time: 25 min

Cook time: 1 hr

Serves:4-6

Ingredients

50 g butter
350 g plain flour
3 tsp baking powder
140 g shredded suet
85 g caster sugar
115 g currants
finely grated zest and juice of 2 lemons
75 ml milk
75 ml whipping cream
custard or clotted cream, to serve

Preparation

Soften half the butter and use to grease a 1.4 litre pudding basin.

Combine the flour, baking powder, suet, sugar and currants in a large bowl, mixing well.

Melt the remaining butter and stir into the flour mixture.

Stir in the lemon juice and zest.

Combine the milk and cream in a small jug. Slowly stir enough into the mixture to bring it to a dropping consistency.

Pour the mixture into the pudding basin. Cover with a double layer of greaseproof paper (make a pleat in the middle to allow for expansion), tied in place with string.

Place the basin in a steamer basket set over boiling water. Cover and steam for about 1 - 1 1/2 hours until cooked. Check the water level now and again to make sure it doesn't burn dry.

Serve with custard or, if you're feeling wicked, a big dollop of clotted cream.