Basically it's a steamed pudding of currants and mixed peel in a suet pudding base. Once the star of many a school dinner it remains a firm favourite today.
The recipe given here is for one of the classic versions of the pudding.
Spotted DickServes: 4–6
Ingredients:100g (3 1/2 oz) self-raising flour
pinch of salt
50g (2 oz) vegetable suet
50g (2 oz) caster sugar
50g (2 oz) currants
50g (2 oz) mixed peel
1 medium egg, beaten
6 tbsp (about) milk
Method:Combine the flour, salt, suet, caster sugar, currants and mixed peel in a bowl and mix together with a fork. Add the egg and just enough milk to yield a batter with a smooth dropping consistency.
Turn the batter into a greased 600ml (2 1/2 cups) pudding basin. Cover the top and rim with a sheet of buttered and pleated greaseproof (waxed) paper then cover everything with a double layer of kitchen foil. Seal around the edges and tie securely with string.
Sit on a trivet or upturned plate in a large saucepan. Pour in boiling water to come half way up the sides of the pudding basin. Bring to a boil, cover with a lid and steam for 60 minutes (top-up the water as needed).
When done, remove the coverings and invert the pudding onto a serving dish. Serve hot, sliced into wedges and accompanied by custard.
For more classic steamed puddings, visit the Celtnet Recipes steamed puddings and food recipe pages.