SPOTTED DICK

Makes 6-7 helpings

300g plain flour
150g caster sugar
1/2 (2.5 ml) spoon salt
2 (5ml) spoons baking powder
150g shredded suet
150g chopped currants
cold milk
flour for dusting

Sift the flour, sugar, salt, and baking powder together. Add the suet,
chopped currants, and enough cold milk to make a soft but not sticky 
dough. Shape into a roll. Lay the dough on a scalded, well-floured 
pudding cloth and roll up loosely. Tie up the ends of the cloth. Put 
into a saucepan of fast-boiling water, reduce the heat, and simmer 
for 2 to 2 1/2 hours. Drain well and unwrap. Slice and serve with 
any custard or sweet sauce, or with warmed golden syrup and cream.

Nan Blanchard 

Source: rec.food.cooking