A traditional English dessert, usually served hot with thick custard. It's a heavy, sweet sponge pudding with raisins (the black raisins in the white sponge give the dish it's "spotted" appearance). Form this cake mixture into a cylinder approximately one foot in length and four inches in diameter and steam. I'll dig out a proper recipe soon. Or perhaps not, seeing as blowdart has beaten me to it!

Serves 4

You will need

• 175g/6oz self raising flour
• 75g/3oz suet
• 15ml/1tbsp sugar
• 175g/6oz currants
• 100ml/4floz water

Method

Mix all the dry ingredients together in a bowl.
Add the water and mix to form a firm dough.
Shape into a cylinder, about 15cm/6in long, on a lightly floured board.
Wrap in lightly buttered kitchen foil, allowing room for the pudding to expand during cooking.
Secure the ends before placing in a steamer.
Stand the steamer over a pan of boiling water, cover and cook for 1 3/4 hours, adding more boiling water if necessary.
Remove the wrapping carefully and turn out onto a hot plate.
Serve hot.