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


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.

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