Spotted Dick is a traditional British dessert made with suet and dried fruit. It is very A popular British dessert, Spotted Dick is filled with strawberry jam. filling so is best served after a light first course, with Crerne a la Vanitte.
8 oz. flour
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon ground cloves
3 oz. shredded suet
4 oz. currants
2 oz. sultanas or seedless raisins
6 TO 8 tablespoons water
6 tablespoons strawberry jam
3 tablespoons milk
Sift the flour, salt, sugar, baking powder and cloves into a large mixing bowl. Stir in the suet, currants and sultanas or seedless raisins. Gradually add 6 table-spoons of water to the mixture and knead lightly until the dough is light and pliable. Add more water if necessary, spoonful by spoonful, if the dough is too stiff.
On a lightly floured surface, roll out the dough to a rectangle J-inch thick. Spread the jam evenly over the surface, leaving a margin of about J-inch all around the edges. With a pastry brush, brush the edges with the milk.
Roll up the dough Swiss roll style, pressing the edges together to seal. Wrap the roll loosely in greased alumin- ium foil, or in a piece of cheesecloth, making a pleat in the foil or cloth to allow for expansion.
Half-fill a large saucepan with water and place it over high heat. When the water comes to the boil, put in the pudding, reduce the heat to moderate and steam for 2h hours, replenishing the water when necessary.
Remove the pan from the heat and lift out the pudding.
Unwrap the pudding and transfer it to a warmed serving dish. Serve imme-diately.