Spotted Dick

• 1/2 cup mixed currants and golden raisins or other assorted dried fruit
• 1/2 teaspoon finely grated fresh lemon zest
• Suet pastry dough
• Custard sauce
• Special equipment: 1-quart ceramic pudding mold

1. Fill a large heavy pot (at least 8 inches across by 6 inches deep, with a tight-fitting lid) with 1 1/2 inches water.
2. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot.
3. Knead fruit and zest into dough and form dough into a ball.
4. Put into well-buttered pudding mold and flatten top.
5. Top dough with a round of buttered wax paper, buttered side down, and cover top of mold with heavy-duty foil, crimping tightly around edge.
6. Bring water in pot to a boil and set mold on platform.
7. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed.
8. Transfer pudding in mold to a rack and let stand 5 minutes.
9. Discard foil and wax paper and run a thin knife around edge of pudding.
10. Invert a plate over mold, then invert pudding onto plate.
11. Serve immediately with custard sauce.

golden raisins, lemon zest, pastry, custard sauce, mold

Taken from www.epicurious.com/recipes/food/views/spotted-dick-103210 (may not work)