SPOTTED DICK

I know,I know....it sounds like I am being crass.......HA HA Fooled you! The is a lovely tradtional English Steamed Pudding! It is not too sweet ,very moist and the Custard sauce makes it just heavenly! If you can't lay your hands on currents,cranberrys works just as well! or use cranberries,raisens and currents or any combination !!!i DARE YOU TO LET YOUR GUESTS KNOW WHAT YOU ARE SERVING(with a straight face!)




SPOTTED DICK
285g (10oz) Self-Raising Flour
150g (5oz) Shredded Suet
150ml (¼ pint) Milk
110-160g (4-6oz) Currants or Raisins
85g (3oz) Castor Sugar
1 Lemon, zest only, finely grated
Pinch Salt
Mix all of the dry ingredients, including the grated lemon zest, together thoroughly
Add enough milk to produce a soft dough.
Turn out onto a floured surface.
Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter.
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Wrap loosely but securely, leaving enough space for it to rise.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1½ to 2 hours.
Serve cut into thck slices with hot custard.
MY MOTHER'S ENGLISH CUSTARD SAUCE
2 tbsp. sugar
1 tbsp. flour
Dash of salt
1 egg yolk, well beaten
1 1/4 c. scalded milk
1/2 tsp. vanilla
Combine sugar, flour, salt and egg yolk. Add a small amount of hot milk stirring constantly. Add this to remainder of milk in a double boiler. Cook until thickened, stirring constantly, while cooking. Add vanilla. Makes 1 1/2 cups of sauce. Serve with fruits or puddings such as chocolate.