Spotted dick

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A fruity pudding.


1⅓ cups plain flour

1½ teaspoons baking powder

½ cup sugar

1½ teaspoons ground ginger

2 cups soft breadcrumbs

½ cup sultanas

¾ cup currants

1½ cups (120 g) shredded suet

2 teaspoons finely grated lemon rind

2 eggs, lightly beaten

1 cup milk

custard or cream to serve


1. Brush a 1.5-litre capacity pudding steamer with melted butter or oil. Line base with baking paper, grease paper. Grease a large sheet of aluminium foil and a large sheet of greaseproof paper. Lay the paper over the foil, greased side up, and pleat it in the centre. Sift flour, baking powder, sugar and ginger into a large bowl. Add breadcrumbs, sultanas and currants, suet and rind. Mix well with a wooden spoon.

2. Combine egg and milk, add to dry ingredients, mix well. Spoon mixture into prepared pudding steamer. Cover with greased foil and paper, greased side down. Place lid over foil, bring clips up and secure firmly with string.

3. If you have no lid, lay a pleated tea-towel over the foil and tie it securely with string under the lip of the basin. Knot the four ends of the tea-towel together, forming a handle to lower the basin into the pan.

4. Place the basin in a large, deep pan. Carefully pour boiling water down the side of the pan to come halfway up the side of the basin. Bring to the boil, cover and cook for 2½ hours. Do not let the pudding boil dry. Replenish with boiling water as the pudding cooks. Unmould pudding onto serving plate, cut into slices and serve with warm custard or cream.