Spotted dick and custard recipe
 Recreate the best of nursery puddings from school dinner days with this traditional steamed pudding. 300g/10oz plain flour10g/2 tsp baking powder150g/5oz shredded suet75g/3oz caster sugar110g/4oz currants1 lemon, zest only200ml/7fl oz milkbutter, for greasing 300g/10oz plain flour 10g/2 tsp baking powder 150g/5oz shredded suet 75g/3oz caster sugar 110g/4oz currants 1 lemon, zest only 200ml/7fl oz milk butter, for greasing 200ml/7fl oz milk200ml/7fl oz double cream6 free-range egg yolks75g/3oz caster sugar 200ml/7fl oz milk 200ml/7fl oz double cream 6 free-range egg yolks 75g/3oz caster sugar Method For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine.Add the milk and stir to make a soft dough.Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper.Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel.Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water.Cover with the lid, bring to a boil and simmer for one hour.For the custard, place the milk and cream into a saucepan and bring to a simmer.Place the egg yolks and sugar into a bowl and whisk together until light and frothy.Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened.To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine. Add the milk and stir to make a soft dough. Add the milk and stir to make a soft dough. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel. Tie around the edge with string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water. Cover with the lid, bring to a boil and simmer for one hour. Cover with the lid, bring to a boil and simmer for one hour. For the custard, place the milk and cream into a saucepan and bring to a simmer. For the custard, place the milk and cream into a saucepan and bring to a simmer. Place the egg yolks and sugar into a bowl and whisk together until light and frothy. Place the egg yolks and sugar into a bowl and whisk together until light and frothy. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once.