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J Sheekey Spotted Dick with Butter, Golden Syrup and Custard

Made at J Sheekey | Serves 4

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Serving spotted dick with a knob of butter on top and custard on the side is a tip from an old gentleman Tim Hughes once met on a train. Intrigued, we tried it, and sure enough, it was delicious. We serve it with butter to this day.

For the Spotted Dick
240g plain flour
1 tsp baking powder
A pinch of salt
120g suet
80g soft light brown sugar
120g currants
½ lemon, grated
½ tsp mixed spice
200ml water (approximately)
50g unsalted butter
4 tbsp golden syrup

For the custard
30g caster sugar
4 medium free range eggs
200ml double cream
Seeds scraped from ½ a vanilla pod

Sieve the flour and baking powder together into a large mixing bowl with the salt. Add suet, sugar, currants, lemon zest and mixed spice, and just enough water to make a soft dough. Mix together with your hands.

Put the dough into a greased 1 litre pudding basin. Drop into a steamer over boiling water. Cover the saucepan and cook for 1 ½ hours ensuring the pan doesn’t boil dry. Top up with boiling water if necessary.

To serve
Remove wrappings and cut the pudding into 4cm slices. Place flat on each plate and serve with a knob of butter and drizzle with golden syrup, with custard on the side.

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