Prep 0 mins
Cook 0 mins
- 12 ounces self-raising flour, sifted, plus extra for sprinkling
- 5 ounces vegetable suet or 5 ounces beef suet, shredded
- 4 ounces caster sugar, plus extra for sprinkling
- 6 ounces currants
- to taste custard (to serve)
- In a large bowl mix the flour, suet, sugar, currants and 12 fl.oz. water to a soft dough.
- Shape into a long sausage and wrap in greaseproof paper.
- Fill a pan that is large enough to take the dough sausage, allowing room to expand, with water.
- Bring to the boil.
- Dip a clean tea towel in hot water, wring it out and sprinkle it with flour.
- Roll up the pudding loosely in the cloth and tie at each end.
- Place the pudding in the pan and simmer for 2 hours.
- Remove the tea towel and greaseproof paper, sprinkle with sugar and serve warm with custard.
This brought back many memories of the war time in England. Mum used to make this with many comments about scaleded fingers as she took it out of the pan. She also made the same dough and rolled it out and added rashers (bacon) parsley and other seasonings. It was then rolled up and cooked the same way as Spotted Dick. This was then our main course. The disadvantage to this was the awful white colour of the dish, BUT, from my memory it was delicious. Margaret.