Spotted dick with a kick of stem ginger recipe
 Chopped stem ginger and orange is the twist to this version of a classic British pud. Equipment and preparation: you will need a large saucepan with a steamer insert and two muslin cloths. 175g/6oz currants85g/3oz sultanas55g/2oz stem ginger from a jar, drained, chopped1½ tbsp grated orange zest2 tbsp fresh orange juice280g/10oz plain flour140g/5oz suet1 tsp salt 2 tsp baking powder200ml/7fl oz milkbutter, for greasingvanilla ice cream, to serve 175g/6oz currants 85g/3oz sultanas 55g/2oz stem ginger from a jar, drained, chopped 1½ tbsp grated orange zest 2 tbsp fresh orange juice 280g/10oz plain flour 140g/5oz suet 1 tsp salt 2 tsp baking powder 200ml/7fl oz milk butter, for greasing vanilla ice cream, to serve Method Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside.In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary.Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit.Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit.Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours.Serve in slices with a scoop of vanilla ice cream. Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside. Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside. In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary. In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary. Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit. Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit. Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit. Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit. Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1¾ hours. Serve in slices with a scoop of vanilla ice cream. Serve in slices with a scoop of vanilla ice cream.