Served with lashings of creamy hot custard, How much more British comfort food can you get?
Spotted dick, Jam roly poly and Syrup sponge pudding are all among my favourites as a young child growing up in Liverpool. They were cheap and quick to make, they filled you up and of course they were delicious. The difference between your typical sponge pudding is that we use Suet instead of butter which creates a denser texture and the puddings are steamed instead of baked.
300G PLAIN FLOUR
10G BAKING POWDER
150G ATORA BEEF/VEGETARIAN SUET
100G CASTER SUGAR
I/4 TSPN VANILLA EXTRACT
110G CURRANTS SOAKED IN WARM MILK FOR 1 HR
200ML FULL CREAM MILK
ZEST OF 1 LEMON
BUTTER FOR GREASING BOWL AND PAPER
- Sieve flour and baking powder into a bowl, mix in sugar and suet with a metal spoon. Add in lemon zest, vanilla extract and fully drained currants
- Add in 200mls milk and mix with a metal spoon to form a dough
- Take a medium sized pudding basin and grease throughout with butter
- Pour in pudding batter and place buttered greaseproof paper over the top of the basin secured with string. Place some muslin or a small tea towel on top of the greaseproof and again secure with string
- Put the basin into a deep pan ½ to 2/3 filled with warm water and put on a lid and simmer for 1 hour.
- Remove from the pan carefully and remove muslin and greaseproof place a place on top of basin and invert it onto the table, and remove the basin to reveal your prize.
- Serve cut into wedges with great huge dollops of steaming hot custard